Wanja-jeon (Pan-fried beef and tofu patties)

Name: Wanja-jeon (Pan-fried beef and tofu patties)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: ¾ lb. 80% lean ground beef; ¼ lb. tofu, drained and crumbled; ½ small onion, finely chopped; 2 medium to small scallions, finely chopped; 3-4 cloves garlic, minced; 1½ teaspoon salt; 1½ teaspoon black pepper; 2 teaspoons Andria's Steakhouse Sauce; 2 teaspoons gochugaru flakes (Korean red pepper flakes); 1 1/2 teaspoons of sesame oil; 1 tablespoon sesame seeds; 1 egg; ½ cup AP flour; 1 egg + 1 egg yolk, beaten; 2 - 3 tablespoons vegetable oil for frying; Scallions, finely chopped; Cilantro, chopped; 2 cups baby spinach & mixed salad greens; 5 radishes, thinly sliced; 1 carrot, shaved; ¼ small head of cabbage, thinly sliced; 2 scallions, thinly sliced; ¼ red onion, thinly sliced; 1 small seedless cucumber, shaved; 1 tablespoon sesame seeds; Andria's Salad Dressing, for serving

20/01/2023 by Living the Gourmet 26 Comments

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^{This post has been sponsored by Andria's. All opinions expressed are my own.}

Today we’re making Wanja-jeon- Korean Beef & Tofu Patties, but with a twist. These patties are a delicious and easy-to-make dish that is perfect for any occasion. From quick weeknight meals to fancy dinner parties, these beef and tofu patties are an easy-to-prepare treat that will always leave your family or guests asking for seconds.

Wanja-jeon are made with a variety of ingredients, including beef, pork, or chicken, onions, tofu, and a variety of spices. They cook up with a crisp exterior, and a moist, tender interior, providing a lovely contrast of texture. The prep process couldn’t be easier. The ingredients are simply mixed together in a batter and then pan-fried until golden and crispy.

This recipe is also incredibly versatile. You can choose to serve the patties over steamed rice, with a side salad, or even folded in tortillas to make a Korean-themed wrap, or experiment with different dips and spreads. You can also change up the batter to suit your tastes. Prefer it spicier? Simply dice in some chilies. Prefer a more savory or complex flavor profile? Consider marinating the tofu beforehand. No matter how you serve it, Korean Beef Patties are sure to become your next kitchen favorite.

We’d like to thank our sponsor, Andria’s Steak Sauce, for making this delicious recipe possible. Andria’s has been crafting premium steak sauces since 1977 and their products are perfect for adding a unique and flavorful twist to any meal. Andria’s also makes a delightful salad dressing, which we used on today’s side salad. But more on Andria’s below.

Now, let’s make some Korean beef patties. I’ll be providing you with an ingredient checklist to make sure you have everything you’ll need. After that, I’ll be giving you some quick tips for cooking with tofu, as well as tips for selecting the best chop meat possible.

Ingredient Checklist – The Patties

All-Purpose Flour. The best flour for breading and frying is all-purpose flour. All-purpose flour is a blend of soft and hard wheat flours, which makes it ideal for breading because it has a neutral flavor, and readily absorbs moisture. Additionally, all-purpose flour holds its shape and is not overly sticky, making it easy to work with and great for achieving a nice crisp texture.
Eggs. The protein in the eggs helps to bind the breading to the cutlets and provides a more solid coating. The whites of the eggs also act to hold the breading in place. Another benefit of using eggs is that they add moisture to the breading, resulting in a crispier texture.
Vegetable Oil. For frying, you want a flavor neutral oil with a high smoke point. In my experience, plain vegetable oil fits that bill.
Andria’s Steak Sauce. The secret ingredient in today’s Wanja-jeon is Andria’s Brush On Steak Sauce, which beautifully complements the beef. No matter what you’re making, Andria's Steak Sauce is a great way to sauce-up your next meal. From steaks to burgers, to vegetables and salads, to fish and poultry, this sauce adds the perfect touch. With its unique blend of onions and parsnips, along with turnips, carrots, and parsley, this sauce is richly textured, and has wonderful depth, adding flavor and complexity to any meal. It's also easy to use, so you can get creative with your recipes. Try Andria's Steak Sauce today, I promise you won’t be disappointed.

Sesame Seeds. Plain sesame seeds are all you need. No need to fuss with roasting them.
Gochugaru. Korean red chili flakes. These are mildly spicy, with rich chili flavor, and just a hint of subtle sweetness.
Salt. Plain table salt is all you need.
Black Pepper. I do recommend fresh ground black pepper. Grind in a mortar and pestle for best results. Grinding the peppercorns in a mortar and pestle results in richer aromatics.
Garlic. Be sure to mince the garlic up fine, so as not to have big chunks in the patties.
Scallions. Here again, dice them up fine.
Onion. As with the garlic, dice this up as fine as you can manage.
Ground Beef. I’m using 80% lean purely as a matter of preference. Your preferred chop meat will work just fine, just be sure to account for ‘melt away’ if using fattier meat. Tips below for selecting the best quality beef.

Tips for Cooking with Tofu

Press tofu before cooking: To ensure the tofu absorbs maximum flavor and cooks evenly, press the block of tofu for at least 10 minutes before cooking. Personally, I press mine under a heavy cast iron pan. Be sure to drain the plat every few minutes.
Marinate the tofu: While this is completely optional to ‘any’ recipe, I do recommend marinating the tofu for about 30 minutes before cooking. Use a store-bought marinade or make your own with soy sauce, garlic, ginger, and spices (such as red pepper, cumin, and coriander).
Use high heat: While this doesn’t necessarily apply to today’s recipe, tofu is best cooked on high heat in order to get a crispy exterior.
Add texture: When cooking block tofu, such as stir frying or deep frying, remember that tofu can be a little bland on its own, so add some texture by coating it in breadcrumbs and cornstarch. This will help the tofu get an extra crispy exterior and absorb more flavor.
Don’t overcook: Tofu continues to cook even after it’s removed from the heat, so be sure to remove it from the heat just before it’s done cooking. Overcooking will make it dry and tough.

How to Select Quality Chop Meat

Color. Inspect the color of the chop meat before purchasing. Fresh ground beef should be a bright red color. If it is brown or gray, it may be spoiled.
Smell. Smell the meat. Fresh meat should not have a strong odor. If it does, it may be spoiled.
Texture. Look for meat that is firm, not mushy.
Back to Basics. Buy organic, grass-fed and hormone-free chop meat if available.
Inquire. Politely ask your butcher questions. Find out where the meat comes from and how it was processed.
Fresh Ground. If you’re comfortable spending a few extra dollars, buy ground beef that is freshly ground. Pre-packaged ground beef may have been sitting around for some time and may not be as fresh.