An essential component of Korean pan frying. Binds the beef patties together so they don’t fall apart. Balances the meaty flavor of ground beef by adding lighter texture and flavor. Extra lean will be more firm when cooked. Medium/regular will release more fat when pan frying. The beauty of this Korean recipe: the ingredients can be found at most grocery stores. Whatever you choose to call them, they are delicious! Ingredients: ![]() They were round and they were little.Īs an adult, I discovered that they were often referred to Wanja Jeon. The rough translation is, “little round things.” As a child, that made perfect sense. Growing up, we referred to Korean Beef Patties as Donguerang Ddeng. They are also dosirak (lunch box) favorites, as they taste good at room temperature and are not fussy food items. They taste especially good with rice and kimchi. Korean Beef Patties are typically served as one of many banchan (side dishes). While it may seem like a lot of work (all that dredging and frying), these little patties last for days and days. Dusted in flour and dipped in egg wash, Korean Beef Patties are so easy to make en masse. The preparation is very Korean, as Koreans love pan-fried foods of all kinds. They represent classic, accessible Korean home cooking at its best. ![]() Wanja Jeon are Korean pan-fried ground beef patties. I started making these protein-packed beauties on the regular. Savory and filling, Donguerang Ddeng or Wanja Jeon seemed like such an economical way to stretch a pound of ground beef. ![]() When I became a mom, I started making them for my kids. The next day, they easily tucked into lunch boxes. A tasty childhood favorite, these were a comforting staple at dinnertime. Growing up, my Korean grandmother liked to pan-fry little beef patties dipped in egg wash. ** Thank you Bessie Box for sponsoring this recipe.
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