Pan-fried ground beef and pork meatballs braised in a sweet-savory soy and gochujang sauce until glossy and deeply flavorful.
This dish draws on wanja-jeon, Korean pan-fried meat patties traditionally served at holidays and ceremonial tables, reshaped into a braised meatball format that's become common in modern Korean home cooking. Ground beef and pork are mixed with tofu, egg, and scallion for tenderness, pan-fried until set, then simmered in a glossy sauce of soy sauce, gochujang, garlic, and a touch of sugar until the meatballs are coated in a deep, sticky glaze. The technique that matters is the meatball binding: tofu, pressed to remove excess water, keeps the meatballs tender and light rather than dense, while a small amount of egg and breadcrumbs binds everything together. Pan-frying first develops a browned crust before the braise, which the sauce won't achieve on its own -- braising alone would leave the meatballs pale and lacking that savory depth. Served over rice with a scatter of sesame seeds and scallions, this dish sits comfortably between banchan-style small plates and a full braised main, showing up often at Korean family dinners as a protein-rich centerpiece.
Serves 4
Combine beef, pork, tofu, egg, breadcrumbs, scallions, garlic, sesame oil, and salt. Mix gently until just combined; do not overwork.
Form into 16-18 golf-ball-sized meatballs.
Heat oil in a wide pan over medium heat. Fry meatballs in batches, turning, until browned on all sides, about 6 minutes total. Remove and set aside.
In the same pan, whisk soy sauce, gochujang, sugar, and water or stock together, scraping up any browned bits.
Return meatballs to the pan, bring sauce to a simmer, and cook uncovered 12-15 minutes, turning occasionally, until the sauce reduces and coats the meatballs glossily.
Garnish with sesame seeds and extra scallions, and serve over rice with the extra sauce spooned over.
Press the tofu between paper towels with a weight on top for 10 minutes -- excess water in the tofu makes the meatballs fall apart.
Fry the meatballs until genuinely browned before braising; this step builds flavor the sauce alone can't replicate.
Simmer uncovered so the sauce reduces and thickens rather than staying thin and soupy.
Skip the gochujang for a milder, purely soy-and-sugar glazed version closer to traditional jorim.
Add chunks of potato or daikon to the braise for a heartier one-pot meal.
Use ground chicken or turkey instead of beef and pork for a lighter version.
Refrigerate in the sauce up to 3 days in an airtight container; the flavor deepens overnight. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.
Wanja-jeon (pan-fried meat patties) has roots in Korean royal court and holiday cooking; the braised meatball format is a more contemporary home-kitchen evolution that borrows the sweet-savory soy glaze common to Korean jorim (braised) dishes.
Yes -- bake at 200C/400F for 15 minutes until browned, then transfer to the sauce and braise as directed; you'll get a slightly less crisp crust but still good flavor.
The tofu likely wasn't pressed well enough, adding too much moisture, or the mixture was overworked. Press tofu firmly and mix gently just until combined.
Reduce or omit the gochujang and add an extra tablespoon of soy sauce and a pinch of sugar to keep the sauce balanced without the heat.
Per serving (280g / 9.9 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
