Korean beef patties (Wanja Jeon) and beef wrapped in kkaetnip (Kkaetnip Jeon)
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Wanja Jeon (Korean Mini beef patties)

Wanja Jeon and Kkaennip Jeon are easy to make and produces a great side dish to any Korean meal with spicy soups or jjigaes. They are also great for lunch boxes because they keep well and taste good even when they are not warm. 
Course Beef, Side Dish
Cuisine Korean
Keyword lunchbox, party, savory, traditional
KoreanCategory Jeon (전)
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 254kcal
Author JinJoo Lee

Ingredients

  • 1/2 lb ground beef ( you can also use 1/4 lb ground beef + 1/4 lb ground pork)
  • 4 oz extra firm tofu (this is about 1/4 of a standard 14 to 15 oz tofu package or 1/2 of the package shown below)
  • 1/4 cup onion , finely chopped
  • 1 Tbsp green onion , finely chopped
  • 1/2 tsp garlic , chopped
  • 1/8 tsp garlic powder
  • 1 1/2 tsp sugar
  • 1 tsp cooking rice wine or mirin
  • 1 1/2 tsp soy sauce
  • 2-3 tsp sesame oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp sesame seeds , crushed

For coating

  • 1/4 cup flour
  • 2 eggs , beaten
  • 1 pinch salt

Instructions

  • Prepare the tofu by putting it in a cheese cloth and removing the excess water by wringing the liquid out of the tofu. This also breaks up the tofu into crumbles which will mix evenly with the ground meat.
  • Chop up the onions, green onions and garlic. Garlic shown in picture is frozen garlic made in advance.
  • Get all the beef stuffing ingredients and the seasonings into a bowl. This is all the 13 ingredients listed above!
  • Mix all the ingredients well with your hands
  • Make the patties by first taking some in your hand and rolling it into a ball. 
  • Once they are rolled into balls, you can then squash them down between your hands to make into little mini patties 
  • Prepare a dipping station next to your stove by filling two shallow bowls – one with flour and the other with beaten eggs. Coat beef patties in flour first. It is good to coat several patties at a time so that you can put the patties in the pan right after another.
  • Heat the pan on medium heat with about 2 T of oil. When the oil is hot, lower the heat to medium. Add the flour and egg coated patties into the pan. Cook until the patties are firm or springy when pressed – this means they are fully cooked.

Notes

Prepare the tofu by putting it in a cheese cloth and removing the excess water by wringing the liquid out of the tofu. This also breaks up the tofu into crumbles which will mix evenly with the ground meat. Chop up the onions, green onions and garlic. Garlic shown in picture is frozen garlic made in advance. Get all the beef stuffing ingredients and the seasonings into a bowl. This is all the 13 ingredients listed above! Mix all the ingredients well with your hands Make the patties by first taking some in your hand and rolling it into a ball. Once they are rolled into balls, you can then squash them down between your hands to make into little mini patties Prepare a dipping station next to your stove by filling two shallow bowls – one with flour and the other with beaten eggs. Coat beef patties in flour first. It is good to coat several patties at a time so that you can put the patties in the pan right after another. Otherwise, it just gets too crazy – coating, dunking and turning over – to do all at the same time. Heat the pan on medium heat with about 2 T of oil. When the oil is hot, lower the heat to medium. Add the flour and egg coated patties into the pan. Cook until the patties are firm or springy when pressed – this means they are fully cooked.

Nutrition

Calories: 254kcal | Carbohydrates: 10g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 366mg | Potassium: 241mg | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2.2mg