Wanjajeon (Pan-fried egg battered meat balls)
Korean meat balls flattened, egg battered and then pan-fried. Soft, moist and delicious!
Ingredients
- 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
Instructions
- Finely chop the vegetables.
- 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.
- Shape the mixture into 2 to 3-centimeter balls, and then gently press between your palms to flatten.
- Dredge the patties in flour one at a time, coating well. Shake off excess flour.
- 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.
