Savory. Meaty. Comforting. Korean Beef Patties (also known as Donguerang Ddeng or Wanja Jeon) were a tasty staple in my childhood home. Now, they can be yours.
**Thank you Bessie Box for sponsoring this recipe. All opinions are my own.**
Growing up, my Korean grandmother liked to pan fry little beef patties dipped in egg wash. A tasty childhood favorite, these were a comforting staple at dinnertime. The next day, they easily tucked into lunch boxes.
When I became a mom, I started making them for my kids. Savory and filling, Donguerang Ddeng or Wanja Jeon seemed like such an economical way to stretch a pound of ground beef. I started making these protein-packed beauties on the regular.
What are Donguerang Ddeng?
Donguerang Ddeng are Korean panfried ground beef patties. Also known as Wanja Jeon/Jun, they represent classic Korean home cooking at its best.
Donguerang Ddeng roughly translates, “little round things.” As a child, that made perfect sense. They were round and they were little.
The preparation is very Korean, as Koreans love pan fried foods of all kinds. Dusted in flour and dipped in egg wash, Korean Beef Patties are so easy to make en masse. While it may seem like a lot of work (all that dredging and frying), these little patties last for days and days.
Korean Beef Patties are typically served as one of many banchan (side dishes). They taste especially good with rice and kimchi. They are also dosirak (lunch box) favorites, as they taste good at room temperature and are not fussy food items.
The beauty of this Korean recipe: the ingredients can be found at most grocery stores.
Essentially, they are little meatballs dipped in flour + egg wash, then pan fried.
- Ground Beef. Any kind works. Medium/regular will release more fat when pan frying. Extra lean will be more firm when cooked.
- Firm Tofu. Balances the meaty flavor of the ground beef by adding lighter texture and flavor.
- Onion + Garlic. The aromatics that provide so much flavor!
- Egg. Binds the beef patties together so they don’t fall apart. Also, keeps the meat tender and moist.
- Flour dip + Egg wash. Essential component to Korean pan frying.
PIN FOR LATER:
How to make Donguerang Ddeng/Wanja Jeon:
Combine ingredients in a large bowl.
Shape into meatballs. Gently flatten and set aside on a sheet pan.
Dredge beef patties lightly in flour.
One at a time, dip into egg wash. Pan fry on both sides until cooked through. Transfer to paper towel lined plate. Repeat until finished.
Enjoy with rice, kimchi, and banchan of choice.
Korean Beef Patties aka Donguerang Ddeng
- 1 lb ground beef
- 8 oz firm tofu about 1 cup
- 1 small onion grated
- 2 garlic cloves minced
- 1 1/2 tsp salt or to taste
- 1/2 tsp pepper
- 1 egg
- 1/4 cup flour
- 2 eggs whisked well
- Add ground beef, onion, garlic, salt, pepper, and egg into large bowl. Crumble tofu into the bowl with hands. Make sure to get rid of the big chunks. Mix everything well with hands.
- Shape mixture into meatballs using 1 (heapinTbsp of meat mixture. Gently flatten meatballs into 2-inch rounds that are 1-inch thick. Set aside on a sheet pan. Repeat until finished.
- Heat cast iron skillet or non-stick skillet on medium heat. When the skillet is ready, add 1 Tbsp of neutral oil. (The skillet should be hot but not smoking.)
- Place flour in shallow bowl. Crack eggs into another shallow bowl and whisk well. Dredge beef patties in flour, on both sides. Then dip into egg, on both sides.
- Add to skillet and fry until meat is cooked through and egg coating is lightly browned, about 3-5 minutes on each side. Keep an eye on the patties and make sure they do not burn. Turn down the heat to medium low and add more oil, if necessary.Transfer finished beef patties to paper towel lined plate. Repeat until finished.
- Serve immediately or at room temperature with rice, kimchi, and other ban chan. Enjoy!