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Korean meat tofu patties are served on a bamboo bastket with perilla leaves

Korean Meat Tofu Patties (Wanja-jeon)

Print Recipe
Wanja-jeon (Korean meat and tofu patties) are pan-fried until golden, tender inside and crisp outside. A holiday favorite at Chuseok, they’re also perfect to make ahead for quick meals or lunchboxes.
Cuisine Korean
Diet Low Lactose
Keyword chuseok food, dongeurang-ddeng, Korean holiday food, Korean jeon recipes, Korean meat patties, Korean tofu patties, make-ahead Korean food, meat patties, meat tofu patties, wanja-jeon
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Calories 344

Ingredients

  • 1 lb (450 g) ground pork, beef, or chicken
  • 1/2 lb (225 g, about 1/2 pkg) firm tofu
  • 1/2 medium onion
  • 1 carrot
  • 2-3 (about 60 g) mushroom (I used shiitake mushroom)
  • 1/2 leek or 2 green onion
  • 1 fresh green chili, seeded (optional)
  • 1 tbsp (15 g) minced garlic
  • 1 tsp (5 g) ginger paste
  • 1/2 tbsp (7 g) oyster sauce
  • 2 tsp (10 ml) sesame oil
  • 1 tsp (5 g) kosher salt
  • 1/2 tsp (2 g) pepper
  • 3 eggs divided
  • 1 cup (120 g) flour for coating
  • 4 tbsp (60 ml) oil

For dipping sauce

  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) vinegar
  • 1/2 tsp (2 g) sugar

Instructions

  • Prep the ingredients: Finely mince onion, carrot, mushroom, and leek (or green onion). Set aside about 1/4 cup (30 g) of each. Wrap tofu in a clean kitchen cloth and squeeze out the water. Crumble into small pieces.
  • Make the mixture: In a large bowl, combine ground meat, tofu, minced vegetables, garlic, ginger, oyster sauce, 1 egg, salt, and pepper. Knead for 2–3 minutes until the mixture feels slightly sticky.
  • Shape and coat: Scoop about 1 1/2 tbsp of mixture and roll into a ball. Flatten into small disks (about 3 dozen total). Lightly coat each disk in flour, then dip into the beaten eggs.
  • Pan-fry the patties: Heat 1 tbsp (15 ml) oil in a skillet over medium-low heat. Cook patties 3–4 minutes per side until golden and fully cooked. Wipe the skillet clean between batches, adding more oil as needed.
  • Serve: Enjoy warm or at room temperature with a simple dipping sauce of soy sauce, vinegar, and sugar.

Notes

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.

Nutrition

Calories: 344kcal | Carbohydrates: 17g | Protein: 17g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 656mg | Potassium: 282mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1461IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg