Korean Meat Tofu Patties (Wanja-Jeon)

Wanja-jeon (Korean meat and tofu patties) are savory little jeon, pan-fried until golden and tender inside. They’re a holiday favorite, but also a versatile everyday dish that’s easy to make ahead and reheat.

As Chuseok approaches, I made these little meat and tofu patties, known as wanja-jeon (완자전). In Korean cooking, jeon (pan-fried dishes lightly coated in flour and egg) are an essential part of holiday spreads, and wanja-jeon is one of the most beloved varieties.

These savory patties are sometimes called dongeurang-ddeng (“little round circles”), and they’re made with ground pork or beef, tofu, and finely minced vegetables.

Growing up in Korea, I watched my mother prepare a big batch every year before Chuseok. She would set up her electric griddle, cooking wanja-jeon alongside other holiday dishes like yukjeon and sanjeok skewers.

I’d sit beside her, chatting and sneaking patties fresh off the hot plate. Now, as a recipe developer, I still make them the same way — soft inside, golden outside, and full of flavor. My kids have carried on the tradition too, sneaking hot patties right from the pan while I cook.

Key Ingredients for Wanja-jeon

• Ground meat – Pork is traditional for its rich flavor, but beef or chicken work just as well. In many Korean homes, mixing two meats (pork + beef) creates a deeper taste.
• Tofu – Use firm tofu, and make sure to squeeze out as much water as possible. This keeps the patties from falling apart while giving them a light, tender texture.
• Vegetables – Onion, carrot, mushroom, and leek (or green onion) add sweetness and umami. Finely chopping them ensures the patties hold together without chunky bits. A touch of fresh chili gives a subtle heat and adds festive color, though it’s often left out for children’s plates.

Tip from my kitchen: Stick to a 2:1 ratio of meat to tofu by weight (for example, 1 lb meat to ½ lb tofu). This balance keeps the patties flavorful while still moist and tender.

How to Make Wanja-jeon (Step-by-Step)

Making these patties is straightforward once you’ve prepped the ingredients. The step-by-step recipe is below in the card.

Prep the vegetables. Finely mince onion, carrot, mushroom, and leek (or green onion) using a vegggie chopper. Although, I prefer a knife for leeks — it keeps their texture delicate without turning watery.

Squeeze the tofu. Wrap firm tofu in a cloth and press firmly to remove moisture. This step is key: too much water and the patties will break apart in the pan.

Mix and shape. Combine the meat, tofu, vegetables, and seasonings, then knead until slightly sticky. I like to use a small cookie scoop for uniform size, it makes the patties cook evenly.

Coat in flour and egg. Flatten each meatball slightly into a small disk. A light dusting of flour, followed by a dip in beaten egg, creates the thin, golden coating that gives jeon their signature look and flavor.

Pan-fry gently. Cook over medium-low heat until golden on both sides. Patience pays off here — low heat ensures they cook through without burning. Wipe the skillet between batches to keep them clean and bright.

Serving Suggestions

Wanja-jeon is a must on Chuseok and New Year tables, often served with other jeon during family feasts or charye (ancestral rites). At home, I like them with multi-grain rice, a simple doenjang soup, and a soy-vinegar dipping sauce.

Because they stay tasty at room temperature, these patties are perfect for dosirak (Korean lunchboxes) or tucked into lettuce wraps with a bit of ssamjang. They’re a versatile dish that moves easily from holiday tradition to everyday meals.

In my home, I often freeze extra patties after holiday feast. A gentle reheat in a dry skillet brings them back to life with the same crisp edges you get fresh from the pan.