Korean Meat Tofu Patties (Wanja-Jeon)

Wanja-jeon (Korean Meat and Tofu Patties) are a traditional dish often served during festive Korean holidays but are also perfect for everyday meals or lunchboxes. These savory patties are typically made with ground pork, but you can easily substitute beef or chicken for variety.

As Korean Thanksgiving, Chuseok, approaches, I made these little meat tofu patties, known as Wanja-jeon, to celebrate. Preparing them brought back warm memories of Chuseok from my childhood.

Every year, the day before Chuseok, my mother would make a big batch of Wanja-jeon for our family and relatives. She used an electric griddle, carefully pan-frying these flavorful patties alongside a variety of other holiday dishes.

I’d sit next to her, chatting and sneaking a few patties fresh off the griddle, still piping hot. Those moments were simple yet unforgettable!

The day before Chuseok was a long and busy one for many Korean mothers, as they prepared a feast for their families. Thinking about my mother’s dedication and the love she put into every dish fills me with gratitude.

What is Jeon?

Jeon (전) refers to a variety of Korean pan-fried dishes, often coated in flour and egg batter before being cooked. These dishes are staples for special occasions like Chuseok or Korean New Year.

Wanja-jeon, Perilla Leaves Dumpling (Kkennip jeon), and Beef and Rice Cake Skewers (Sanjeok) are just a few examples of the delicious jeon commonly enjoyed during the holidays. Each of them are unique and delicious.

These particular mini meat tofu patties have two names. The official name is Wanja-jeon (완자전), with wanja meaning “meatball.” However, many people affectionately call them Dongeurang-ddeng (동그랑땡) because of their round shape (dongeurang means “circle”).

Whether you call them Wanja-jeon or Dongeurang-ddeng, these savory patties are a must-have for Korean holiday tables—and they’re just as wonderful for everyday meals or snacks. Let’s make them together!

Ingredients for Wanja-jeon

• Ground meat – I used pork, but ground beef or chicken can also be used
• Tofu – use firm tofu and squeeze out the extra moisture
• Other Ingredients for Patties: Carrot, mushroom, leek (or green onion), fresh chili, oyster sauce, ands esame oil
• For Coating: Flour and egg

How to make Korean Meat Tofu Patties

Step 1: Chop vegetables and mushroom

Finely mince the onion, carrot, mushroom, chili (if using), and leek (or green onion) by hand or with a mini food chopper. Since leeks and green onions don’t mince well in a chopper, use a knife to cut them as finely as possible. Aim for about 1/4 cup of each.

Step 2: Remove moisture from tofu

Wrap the tofu in a fine kitchen cloth, twist to squeeze out the water, then unwrap and crumble the tofu.

Step 3: Make meat tofu patties

In a bowl, mix pork, tofu, minced veggies, mushroom, egg, garlic, ginger, oyster sauce, salt, and pepper. Knead for 2-3 minutes, then form into 1 1/2-tbsp meatballs (about 3 dozen).

Step 4: Coat patties with flour and egg batter

Slightly flatten each meatball into a disk shape. Place flour in a shallow bowl (a pie dish works well) and beat the remaining eggs in another bowl. Lightly coat each disk with flour, then dip into the beaten eggs.

Step 5: Pan-fry in a skillet

Heat 1 tablespoon of oil in a skillet over medium-low heat. Cook patties for 3-4 minutes per side until golden and fully cooked. Lower the heat if browning too quickly. Wipe the skillet clean between batches to prevent residue, then repeat with the next batch.

Serving Suggestions

Serve meat tofu patties warm or at room temperature with a simple dipping sauce made from 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1/2 teaspoon sugar.

Wanja-jeon pairs perfectly with multi-grain rice and a variety of Korean side dishes. They’re also excellent for lunchboxes! Make extra, freeze them, and enjoy a quick, delicious meal anytime.

Storage Tips

Store leftover meat tofu patties in the refrigerator for up to 1 week. They also freeze beautifully. Just put them in a zipper bag and freeze them up to 3 months. To reheat, thaw the patties first and fry them again in a bare skillet (no oil needed) over medium-low heat, or microwave them until hot.

Recipe Tips for Success

1. Meat Options: Ground pork is traditional, but you can use ground beef or chicken. Mixing two types of meat adds extra flavor.
2. Vegetable Prep: Mince vegetables very finely. A mini food chopper is great if knife skills aren’t your strong suit.
3. Meat-to-Tofu Ratio: Use a 2:1 ratio by weight (e.g., 1 lb of meat to 1/2 lb of firm tofu). Firm tofu gives the patties a chewier texture.
4. Remove Tofu Moisture: Squeeze out excess water from the tofu by wrapping it in a clean cloth and pressing firmly.
5. Cooking Tips: Cook patties on medium-low to low heat. “Low and slow” ensures they cook evenly without over-browning or staying undercooked inside.
6. Keep It Clean: Wipe the skillet clean with a paper towel after each batch to avoid burnt residue sticking to the patties.