Called wanjajeon in Korean, these little patties are easy to make and eat. The recipe was adapted from Maangchi’s Real Korean Cooking (Rux Martin/Houghton Mifflin Harcourt, 2015).
Servings: 4
Ingredients
1 ½ to 2tablespoonsKorean or Japanese soy sauce
1tablespoondistilled white vinegar
3or 4 slices jalapeno or Fresno chile(optional)
¼cup2 ounces medium-firm or firm tofu
1teaspoonkosher salt,plus more as needed
¼teaspoonblack pepper
1clovegarlic,minced
2tablespoonsfinely chopped yellow onion or green onion
8ounceslean ground beef or pork. or1:1 combination of both
1teaspoontoasted sesame oil
2tablespoonsall-purpose flour or chickpea besan flour
1large egg plus 1 large egg yolk
2 to 3tablespoonscanola or other neutral oil
Instructions
For a dipping sauce, in a small bowl, combine the soy sauce, vinegar, and chile (if using). Set aside.
To make the patty mixture, break the tofu into 3 or 4 chunks, then wrap in a piece of muslin or paper towel. Standing over a sink, squeeze to expel excess water.
Dump the mashed tofu into a bowl. Add the salt, pepper, garlic, and onion. Mix well with your hand to ensure the tofu is finely mashed and combined with other ingredients. Add the meat and sesame oil. Mix well with your hand to make a firm mixture. Divide into 16 portions. Roll each one into a ball and flatten into a disk, about 2 inches wide and ¼ inch thick.
Have the flour in a shallow bowl and coat each patty in flour. Set aside on a baking sheet.
Whisk together the whole egg, egg yolk, and a pinch of kosher salt. Set near the stove.
Heat a large nonstick skillet over medium heat. Add a good 1 tablespoon oil. Panfry the patties in batches, dipping each in egg before laying it down on the skillet. Avoid crowding the pan. Fry until golden brown, about 2 minutes per side. Transfer to a serving platter. Add oil to the pan and repeat the frying until all are cooked.
Enjoy hot, warm, or at room temperature with the dipping sauce.