Wanja Jeon (Pan-fried Beef, Pork, & Tofu Patties)

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Jasmine Cha

Ingredients

The Patty Mix

  • 1
    large Egg
  • 2
    tablespoons Soy Sauce (Dark)
  • 2.5
    tablespoons Oyster Sauce
  • 1/4
    (14-ounce) block Tofu (Firm)
    drained
  • 7
    stocks Green Onion
  • 0.5
    pound Ground Beef
  • 1
    tablespoon Sesame Oil
  • 2
    tablespoons All Purpose Flour
  • 3
    Chili Peppers
  • 0.5
    teaspoon Black Pepper
    ground
  • 1
    tablespoon Sweet Cooking Rice Wine such as Mirin
  • 2.5
    ounce Carrot
    peeled
  • 0.5
    pound Ground Pork

The Dredge & Egg Wash

  • 1
    pinch Salt
  • 2
    large Eggs
  • 1/4
    cup All Purpose Flour

For Cooking

  • 3
    tablespoons Cooking Oil such as Vegetable Oil

Instructions

1
How to make Wanja Jeon
2
Finely dice 2.5 ounce Carrot (peeled).
3
Remove the roots and the green part of 7 stocks Green Onion and finely chop the white part of green onion.
4
(Optional Step) Thinly slice 3 Chili Peppers.
5
Squeeze out water from 1/4 (14-ounce) block Tofu (Firm) (drained). You can use cheesecloth if you prefer.
6
In a large mixing bowl, combine 0.5 pound Ground Beef, 0.5 pound Ground Pork, tofu, carrot, green onion, 2 tablespoons Soy Sauce (Dark), 1 tablespoon Sweet Cooking Rice Wine such as Mirin, 2.5 tablespoons Oyster Sauce, 1 tablespoon Sesame Oil, 0.5 teaspoon Black Pepper (ground), 1 large Egg, 2 tablespoons All Purpose Flour. Mix well to evenly distribute.
7
On a plate or a tray, pour 1/4 cup All Purpose Flour. Scoop about 3 tablespoons of the patty mix and mold into shape of a coin (about 0.75 inches thick). Cover with flour and pat to remove excess. Set aside.
8
Beat 2 large Eggs with 1 pinch Salt.
9
In a large skillet, pour 3 tablespoons Cooking Oil such as Vegetable Oil and preheat on low to medium heat.
10
Once the pan is preheated, coat the patty with egg and place it on the heated pan to cook.
11
(Optional Step) Put the sliced chilli pepper on top of the patty.
12
After about 4 minutes, flip the patty and cook for additional 4 minutes.
13
You can dip the Wanjajeon in soy sauce or ketchup (my personal favorite). Enjoy!
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How to make Wanja Jeon

Beosot Jeongol (Mushroom Hot Pot)

Jasmine Cha's avatar
Jasmine Cha

Ingredients

The Kelp Broth

  • 3.5
    cups water
  • 3
    small pieces Dried Kelp

The Beef Marinade

  • 4
    tablespoons Soy Sauce (Dark)
  • 4
    cloves Garlic
    pressed
  • 2
    tablespoons Fish Sauce
  • 1
    tablespoon Sugar
  • 1
    tablespoon Sweet Cooking Rice Wine such as Mirin

The Hot Pot Ingredients

  • 1
    Squash
    washed
  • 1
    small bundle Chrysanthemum (Optional)
    washed
  • 15
    small leaves Napa Cabbage
    washed
  • 1/2
    (14-ounce) block Tofu (Soft)
    drained
  • 10
    ounce Beef
    thinly sliced
  • 2
    Jalapeños (Optional)
  • Mushrooms (Enoki, Shiitake, Maitake, Oyster, or whatever you like!)
    cleaned

Instructions

1
Bring 3.5 cups water to boil.
2
Add 3 small pieces Dried Kelp to the boiling water and turn off the heat. Set aside.
3
In a large bowl, add 4 tablespoons Soy Sauce (Dark), 2 tablespoons Fish Sauce, 1 tablespoon Sweet Cooking Rice Wine such as Mirin, 1 tablespoon Sugar, and 4 cloves Garlic (pressed). Whisk well and add 10 ounce Beef (thinly sliced). Mix and let it marinate.
4
Clean and prep Mushrooms (Enoki, Shiitake, Maitake, Oyster, or whatever you like!) (cleaned).
5
Prep vegetables. Cut 15 small leaves Napa Cabbage (washed), 1 Squash (washed), 1 small bundle Chrysanthemum (Optional) (washed), and 2 Jalapeños (Optional) as shown.
6
Cut 1/2 (14-ounce) block Tofu (Soft) (drained).
7
In a shallow pot, arrange all the ingredients to your liking.
8
Pour the kelp broth into the pot.
9
Bring it to boil until all the ingredients are cooked.
10
Enjoy!
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How to make Beosot Jeongol (Mushroom Hot Pot)