Wanjajeon (완자전)
Korea
Korean mini meatballs coated in an egg batter and fried in a pan. They turn out tender, juicy and very tasty.
Ingredients
- 450 g ground meat
- 140 g tofu
- 0.5 pcs onion
- 0.5 pcs carrot
- 2 pcs green onion
- 1 tbsp sesame oil
- 2 tsp garlic
- 0.5 tsp salt
- to taste black pepper
- 3 pcs egg
- 8 tbsp vegetable oil
- to taste flour
Steps
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Finely chop onion, carrot and green onion.
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Drain the tofu, break into large pieces and crumble it.
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Combine ground meat, tofu, chopped vegetables, sesame oil, garlic, salt and black pepper, then knead until homogeneous.
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Form the mixture into balls about 2.5 cm in diameter and gently flatten them with your palms.
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Coat each ball in flour, shaking off excess.
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Heat a pan, coat it with ½ tbsp of oil, dip each ball in beaten egg and fry for 2 minutes on each side, adding oil as needed, until the meat is fully cooked.
FAQ
What is Wanjajeon (왕자전)?
Wanjajeon are tender Korean mini meatballs made from ground meat and tofu, coated in an egg batter, and pan-fried until golden.
How do you pronounce Wanjajeon (왕자전)?
Wanjajeon is pronounced 'Wahn-jah-jeon'. The 'jeon' part refers to a pan-fried dish in Korean cuisine.
Can I substitute ingredients in Wanjajeon?
Yes, our Umami Guru app can help you find suitable replacements for ingredients like ground meat or specific vegetables if they're unavailable.
How long does it take to make Wanjajeon?
This Wanjajeon recipe takes approximately 50 minutes to prepare from start to finish.
What do you serve Wanjajeon with?
Wanjajeon is commonly served as a banchan (side dish) with rice, or as part of a larger Korean meal.