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