Dish

Wanjajeon

Korean meatballs

Wanjajeon is made with a mixture of ground beef or pork that is seasoned with a variety of spices such as garlic, ginger, and soy sauce. The mixture is then formed into small meatballs and pan-fried until they are crispy and golden brown. The dish is typically served with a dipping sauce made with soy sauce, vinegar, and sesame oil. Wanjajeon is a great dish to serve at a dinner party or as a special treat for family and friends.

Asian cuisine› East Asian cuisine› Korean cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Wanjajeon is a traditional Korean dish that is believed to have originated in the Gyeongsang Province of South Korea. The dish is popular throughout the country and is often served during special occasions such as weddings and holidays. The name wanjajeon comes from the Korean word for meatball, which is wanja.

Dietary considerations

Wanjajeon is not suitable for vegetarians or vegans as it contains meat. It may also contain gluten if breadcrumbs are used in the meatball mixture.

Variations

There are many variations of wanjajeon that use different types of meat such as chicken or fish. Some recipes also call for the addition of vegetables such as carrots or onions to the meatball mixture for added flavor and texture.

Presentation and garnishing

Wanjajeon is typically served on a platter with the meatballs arranged in a line. The dish can be garnished with sesame seeds or sliced green onions for added flavor and presentation.