Wanjajeon are Korean-style beef patties served as a side dish with rice and soup, or made by moms for their children’s lunch boxes. The secret to their succulence is the tofu. If you’d like, use half beef and half pork instead of all ground beef. The egg coating gives the patties a beautiful golden color. My Western friends are big fans of this recipe. Everyone who’s not a vegetarian likes meatballs, right?

Serves 3 or 4

INGREDIENTS

FOR THE DIPPING SAUCE:

• 2 tablespoons soy sauce
• 1 tablespoon distilled white vinegar

FOR THE PATTIES:

• 1/4 cup medium-soft tofu
• 8 ounces lean ground beef
• Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 tablespoons chopped onion
• 1 teaspoon toasted sesame oil
• 2 tablespoons all-purpose flour
• 1 large egg
• 1 large egg yolk
• 2 to 3 tablespoons vegetable oil

INSTRUCTIONS

1. Make the dipping sauce: Combine the soy sauce and vinegar in a small bowl.
2. Make the patties: Wrap the tofu in a paper towel or piece of cheesecloth and squeeze to remove excess water.
3. Combine the tofu, beef, 1 teaspoon salt, the pepper, garlic, onion, and sesame oil in a large bowl and mix well with your hands. Divide the meat mixture into 16 equal portions. Roll each piece between your palms into a ball and flatten into a 2-inch disk, about 1/4 inch thick.
4. Put the flour in a shallow bowl. Coat each patty with flour. Transfer to a platter.
5. Whisk together the egg, egg yolk, and a pinch of salt in another shallow bowl.
6. Heat a large nonstick skillet over medium heat. Add about 1 tablespoon of the oil. Working in batches, one by one, dip each patty in the beaten egg and place in the pan, taking care not to overcrowd the pan. Cook until light golden brown on the first side, about 2 minutes. Turn and cook until the other side is light golden brown, about 2 minutes longer. Transfer to a serving platter. Add more oil to the pan as needed to cook the remaining patties.
7. Serve the patties hot or at room temperature, with the dipping sauce on the side.