Wanja jeon (Pan-fried egg battered meat balls)

Method6 steps · about 40 min

1. 1

   Step 1: Finely chop the onion (1/2 medium), carrot (1/2 medium) and scallions (2).

   Uses 1/2 medium onion · 1/2 medium carrot · 2 scallions

   
2. 2

   Step 2: Squeeze the tofu (4–6 oz) firmly to remove excess water, then crumble it finely.

   Uses 4–6 oz tofu, squeezed dry and crumbled

   
3. 3

   Step 3: Combine the ground meat, chopped vegetables, crumbled tofu, sesame oil (1 tablespoon), garlic (2 teaspoons), salt (to taste) and black pepper (to taste). Mix thoroughly, crushing any larger tofu pieces. Cook a small test portion completely before tasting it and adjusting the seasoning. Keep the eggs, flour and pan oil separate for coating and frying.

   Uses 1 lb ground beef, or a 1 lb total mixture of ground beef and pork · Finely chopped onion, carrot and scallions · Squeezed and crumbled tofu · 1 tablespoon sesame oil · 2 teaspoons minced garlic · Salt, to taste (start with about 1/2 tsp) · Black pepper, to taste

   
4. 4

   Step 4: Shape the meat mixture into balls about 1 inch wide, then flatten them into small patties.

   Uses Seasoned meat-and-tofu mixture

   
5. 5

   Step 5: Lightly dredge each patty in flour, coating all sides and shaking off excess.

   Uses Flattened meat patties · Flour available for dredging; use only what adheres

   
6. 6

   Step 6: Beat the three eggs in a shallow bowl. Heat a nonstick pan over medium-low heat and add about 1/2 tbsp oil. Dip each floured patty in the beaten egg, then place it in the pan. Fry for about 2 minutes per side, until golden and cooked through; the centre of a patty must reach 71°C (160°F). Repeat in batches, adding more oil as needed and wiping away burnt crumbs between batches. Discard any unused flour or egg that has contacted raw meat.

   Uses Flour-dredged patties · 3 eggs (beaten well) · Pan oil, start with 1/2 tbsp and add as needed