Wanja Jeon (Korean Beef Patties)
완자전 / 동그랑땡
This is a kind of classic Korean meat patty that is also known as donggurang ddeng (동그랑땡). Though some people make this with just beef and sometimes tofu, I like to skip the tofu and add pork instead. You can dip the patties in a little soy sauce and vinegar if you like.
- 4 brown mushroom (shiitake)
- 1 medium onion
- l/3 carrot
- 10 oz ground pork
- 10 oz lean ground beef
- 1 tbsp crushed garlic
- 1 tsp grated ginger
- 1 tbsp green onion
- 2-3 eggs
- 1/2 cup flour
- 5-6 tbsp of vegetable oil
- salt and pepper to taste
- Mix ground beef and pork, put dash salt and pepper – set aside.
- Discard the ends of shiitake mushroom stems and slice caps into small pieces. Chop onions and grate carrots.
- Mix the ground beef and pork together with the sliced vegetables. Add garlic, ginger, and green onion.
- Add about 3 tbsp of the flour into the mixture and begin kneading. Add more flour if necessary. Form small, flattened round patties with your hands, about 1½" diameter. Set aside.
- Beat eggs well and add a dash of salt and pepper. Set aside in a bowl. Add the rest of the flour to a plate.
- Prepare the patties for frying: dip each patty into the flour plate, coating lightly. Then dip the flour coated patties into the egg mixture.
- Heat enough vegetable oil to cover a frying pan and fry the patties on medium heat for 3-4 min on each side.
Serving Size: 5-7
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Preparation Time: 30 minutes