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From @Maangchi

Korean Meatballs (Wanjajeon)

25 min · Serves 4

25 mintotal
20 minhands on
8steps
4servings

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Ingredients

For the meatballs

  • 450 g ground beef
  • 3 garlic cloves, minced
  • 3 green onions, minced
  • 1 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour

For the egg coating

  • 2 large eggs
  • 1/4 tsp salt
  • 2 tbsp vegetable oil (for frying)

To cook

    Method

    For the meatballs

    1. In a large bowl, mix together the ground beef, minced garlic, green onions, sugar, soy sauce, sesame oil, and black pepper until well combined.

    2. Roll the meat mixture into small, bite-sized balls (about 1 inch in diameter).

    3. Place the flour on a wide tray or plate, add the meatballs, and gently shake and roll them until evenly coated.

    For the egg coating

    1. In a shallow bowl, whisk the eggs with the salt.

    To cook

    1. Heat the vegetable oil in a large skillet over medium heat.

    2. Dip each flour-coated meatball into the egg mixture to coat completely, then transfer to the hot skillet.

    3. Pan-fry the meatballs, turning frequently, until browned on all sides and cooked through, 8–10 minutes.

      Check one meatball by slicing it in half to ensure it is fully cooked in the middle.

    4. Serve warm with your favorite Korean dipping sauce.

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