Ingredients
Units
Scale
For the Wanja-jeon:
- 3/4 lb. 80% lean ground beef
- 1/4 lb. tofu, drained and crumbled
- 1/2 small onion, finely chopped
- 2 medium to small scallions, finely chopped
- 3-4 cloves garlic, minced
- 1 1/2 teaspoon salt
- 1 1/2 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
For Coating:
- 1/2 cup AP flour
- 1 egg + 1 egg yolk, beaten
- 2 - 3 tablespoons vegetable oil for frying
For Garnish:
- Scallions, finely chopped
- Cilantro, chopped
For the Salad:
- 2 cups baby spinach & mixed salad greens
- 5 radishes, thinly sliced
- 1 carrot, shaved
- 1/4 small head of cabbage, thinly sliced
- 2 scallions, thinly sliced
- 1/4 red onion, thinly sliced
- 1 small seedless cucumber, shaved
- 1 tablespoon sesame seeds
- Andria's Salad Dressing, for serving
Instructions
For the Salad:
- Combine all of the ingredients for the salad and toss. Refrigerate until ready to serve.
- Add Andria's Salad dressing to your liking when serving.
For the Wanja-jeon:
- In a large bowl, combine all the ingredients for the patties. Mix until everything is well incorporated. Take two tablespoons worth of mixture and shape into small patties, like flattened sliders, about ½-inch thick.
- Dip each patty in flour and then beaten egg.
- In a medium size frying pan filled to 1/8-inch with oil, fry each patty until slightly golden on each side, about 1½ minutes per side for half inch thick patty, over medium-high heat.
- Wipe pan clean between batches of frying.
- Transfer to a paper towel-lined tray. Serve alongside salad and rice. Garnish with chopped scallions and fresh cilantro and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Cuisine: Korean
