Korean Meat and Tofu Fritters are a simple yet flavorful dish that brings comfort to any meal. To make them, start by mashing firm tofu until smooth, then mix it with ground beef or pork, minced garlic, chopped green onions, soy sauce, and a touch of sesame oil. Shape the mixture into small patties, coat them lightly with flour, and dip them into beaten eggs. Finally, pan-fry the fritters in a hot skillet until golden brown and crispy on the outside while staying soft and savory inside. These fritters are perfect as a side dish or snack.
Simple Ingredients, Big Flavor
The beauty of Korean Meat and Tofu Fritters lies in their simplicity. You only need tofu, ground beef or pork, garlic, green onions, soy sauce, and eggs. The secret is squeezing out the water from the tofu so the patties hold together perfectly. With a few pantry staples, you can create a dish that’s savory, slightly sweet, and satisfying. A sprinkle of sesame oil adds a nutty aroma that ties all the flavors together beautifully.
A Fun Cooking Experience
Making Korean Meat and Tofu Fritters is a fun experience for all ages. I love gathering the family in the kitchen to prepare the mix. Kids can help shape the patties, while adults handle the frying. The sizzling sound of the pan and the golden crust forming on the fritters is so rewarding. Paired with a tangy soy dipping sauce, the fritters become a favorite appetizer or side dish.
Bringing People Together
Whenever I make Korean Meat and Tofu Fritters, I feel close to my roots. It’s not just about the taste but the memories and smiles that come with it. Sharing these fritters with friends introduces them to a piece of my culture. Whether for a special occasion or a quick dinner, Korean Meat and Tofu Fritters always remind me of love, family, and the joy of cooking together.
Table of Contents
Chef’s Notes- Korean Meat and Tofu Fritters
- Proper Tofu Preparation: Press the tofu to remove excess water. Wrap it in a clean kitchen towel or paper towel, then place a heavy object on top for 10–15 minutes. This ensures the fritters hold together better and have the right texture.
- Mixing Technique: Avoid overmixing the meat and tofu mixture to prevent a tough texture. Lightly mix until just combined.
- Shaping the Patties: Wet your hands slightly to prevent sticking when shaping the patties. Consistent size ensures even cooking.
- Customizing Flavor: Add finely chopped kimchi, shiitake mushrooms, or water chestnuts for additional flavor and texture variations.
- Oil Temperature: Maintain medium heat during frying to prevent the patties from burning on the outside while remaining undercooked inside. Test the oil with a small drop of egg mixture to ensure it sizzles gently.
- Serving Suggestions: Pair with a tangy dipping sauce or pickled side dishes like kimchi or radish pickles to complement the rich, savory patties.
- Storage Tip: Layer cooked patties with parchment paper in an airtight container before freezing to prevent sticking and maintain freshness.
Korean Meat and Tofu Fritters
4
patties20
minutes15
minutes350
kcal35
minutesDiscover the irresistible charm of Korean Meat and Tofu Fritters! These pan-fried delights, known as Wanja-jeon, combine juicy ground beef and silky tofu for a savory treat that’s perfect for everyday meals or special gatherings. With simple, affordable ingredients and a straightforward recipe, you can whip up these golden patties in no time. Whether you’re packing a lunch box or entertaining friends, these patties deliver authentic Korean flavor and texture that will impress your taste buds. Dive into this favorite Korean dish and elevate your cooking repertoire today!
Ingredients
- Proteins
1/2 pound ground beef or your choice of ground pork
4 oz firm tofu drained thoroughly
2 large eggs
- Vegetables
3 tablespoons finely diced onion
1 clove garlic minced
1 green onion thinly sliced
1 to 2 tablespoons shredded carrot
- Seasonings
1 teaspoon kosher salt
1/2 teaspoon low-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 to 2 teaspoons toasted sesame oil
- Binders
2 to 3 tablespoons all-purpose flour
- Cooking
3 tablespoons grapeseed or vegetable oil
Fresh dill for garnish (optional)
- Alternative Ingredients:
Ground beef can be substituted with ground turkey or plant-based meat for a vegetarian option.
Tofu can be replaced with tempeh or cooked mushrooms.
All-purpose flour can be swapped with gluten-free flour for a gluten-free version.
Grapeseed oil can be replaced with canola or vegetable oil.
Soy sauce can be substituted with tamari for gluten-free.
Eggs can be replaced with flax eggs for a vegan option.
Carrot can be omitted or replaced with zucchini for different texture.
Kosher salt can be replaced with sea salt.
Black pepper can be adjusted or omitted based on preference.
Directions
- Prepare the Meat Mixture – In a large mixing bowl, combine the ground beef (or pork), drained tofu, diced onion, minced garlic, sliced green onion, and shredded carrot. Season the mixture with kosher salt, low-sodium soy sauce, freshly ground black pepper, and toasted sesame oil. Add the eggs and egg yolk, then lightly mix by hand until the ingredients are well incorporated and the mixture becomes slightly sticky. This should take about 5 minutes. *Optional: Add finely chopped fresh herbs like parsley for extra flavor.*
- Shape the Patties – Divide the meat mixture into 16 equal portions. Roll each portion into a ball using your palms, then gently flatten each ball into a 2-inch disk about 1/4 inch thick. Place a portion of all-purpose flour into a shallow dish and lightly coat each patty with flour, shaking off any excess. Arrange the floured patties on a clean platter. *Optional: For a thicker crust, use panko breadcrumbs instead of flour.*
- Pan-Fry the Patties – In a nonstick skillet, heat the grapeseed oil over medium heat. Once the oil is hot, dip each floured patty into the beaten egg mixture, ensuring both sides are coated. Carefully place the patties into the skillet, working in batches to avoid overcrowding. Cook each patty for approximately 1 minute on the first side until the underside is light golden brown. Flip the patties and cook for an additional 2-3 minutes until the other side is also golden and slightly crispy. *Optional: Add a splash of water and cover the pan for the last minute to ensure thorough cooking.*
- Serve – Once cooked, transfer the patties to a serving plate. Garnish with fresh dill if desired and serve the fritters hot or at room temperature. These patties pair wonderfully with steamed vegetables, a fresh salad, or your favorite dipping sauce. Store any leftovers in the freezer for up to a month for quick and easy future meals.
Equipment
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
- Chef’s Knife
- Cutting Board
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 20g
- Protein: 25g
- Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 400mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 3mg
FAQ- Korean Meat and Tofu Fritters
Can I prepare the patties in advance?
Yes, shape the patties and store them in the fridge for up to a day before frying. Alternatively, freeze them uncooked and defrost before cooking.
How do I make this dish gluten-free?
Replace all-purpose flour with gluten-free flour and soy sauce with tamari. Ensure all other ingredients are gluten-free as well.
What is the best dipping sauce for these fritters?
A simple soy sauce-based dipping sauce works great! Mix soy sauce, sesame oil, rice vinegar, and a touch of honey or maple syrup for balance. Add minced garlic or chili flakes for extra flavor.
Can I bake these instead of frying?
Yes, preheat your oven to 375°F (190°C), place the patties on a parchment-lined baking sheet, and lightly brush them with oil. Bake for 15–20 minutes, flipping halfway through, until golden brown.
How can I ensure my patties don’t fall apart?
Ensure the tofu is well-drained, and use enough egg as a binder. If the mixture feels too wet, add an extra tablespoon of flour or breadcrumbs to improve cohesion.
