Wanjajeon (Pan-fried Meatballs in Egg Batter)
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5 from 7 votes

Wanjajeon (Pan-fried egg battered meat balls)

Korean meat balls flattened, egg battered and then pan-fried. Soft, moist and delicious!
Author: Hyosun


  • 1 pound ground beef or combination of beef and pork
  • 4 to 6 ounces tofu squeezed and crushed
  • 1/2 medium onion
  • 1/2 medium carrot
  • 2 scallions
  • 1 tablespoon sesame oil
  • 2 teaspoons minced garlic
  • salt about 1/2 teaspoon and pepper to taste
  • 3 eggs beaten well
  • 1/2 cup flour
  • vegetable or canola oil for pan-frying


  • Finely chop the vegetables.
    Wanjajeon (Pan-fried Meatballs in Egg Batter)
  • Combine all the prepared ingredients, and mix very well by hand until everything is evenly blended, crushing any remaining big pieces of tofu. You can cook a little bit in the microwave (or in a pan) to see if it needs more salt.
    Wanjajeon (Pan-fried Meatballs in Egg Batter)
  • Shape the mixture into 2 to 3-centimeter balls, and then gently press between your palms to flatten.
    Wanjajeon (Pan-fried Meatballs in Egg Batter)
  • Dredge the patties in flour one at a time, coating well. Shake off excess flour.
    Wanjajeon (Pan-fried Meatballs in Egg Batter)
  • Heat a non-stick pan over medium low heat. Coat the pan evenly with 1/2 tablespoon of oil. Dip each piece in the egg, and carefully place in the heated skillet. Cook for about 2 minutes on each side, adding more oil, until the meat is cooked through. The meat is ready if it feels firm. Clean the pan, and repeat with the remaining pieces.
    Wanjajeon (Pan-fried Meatballs in Egg Batter)