Wanjajeon - Korean Pan-Fried Meatballs

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small carrot, finely grated 1 small carrot, finely grated
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, grated carrot, chopped green onions, soy sauce, sesame oil, cornstarch, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat a generous amount of vegetable oil in a large skillet over medium heat.
4. 4.
   Place the meatballs in the skillet, leaving some space between them to ensure even cooking.
5. 5.
   Cook the meatballs for about 5-6 minutes on each side, or until they are golden brown and cooked through.
6. 6.
   Once cooked, transfer the meatballs to a plate lined with paper towels to absorb any excess oil.
7. 7.
   Serve the Wanjajeon hot as an appetizer or as a main course with steamed rice and kimchi.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat for a healthier option. If you prefer a more flavorful meatball, you can use a combination of 80% lean and 20% fat.
• Soy sauce — Opt for low-sodium soy sauce if you are watching your sodium intake.

Tips & Tricks

• For a spicier kick, add a teaspoon of gochujang (Korean chili paste) to the meatball mixture.
• To ensure the meatballs cook evenly, make sure they are all the same size.
• If you prefer a softer texture, you can add a tablespoon of breadcrumbs to the meatball mixture.

Serving advice

Serve the Wanjajeon as an appetizer with a side of soy dipping sauce or as a main course with steamed rice and a variety of banchan (Korean side dishes).

Presentation advice

Arrange the golden brown meatballs on a platter and garnish with thinly sliced green onions and sesame seeds for an attractive presentation.