Korean Braised Meatballs (Wanja-jeon Style Meatball Jorim)

About This Recipe

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.

Ingredients

Serves 4

• 250 gground beef
• 250 gground pork
• 100 gfirm tofu(pressed and mashed)
• 1egg
• 0.25 cuppanko breadcrumbs
• 3 stalksscallions(minced, plus extra for garnish)
• 3 clovesgarlic(minced)
• 1 tbspsesame oil
• 1 tspsalt
• 3 tbspneutral oil(for frying)
• 0.25 cupsoy sauce
• 2 tbspgochujang
• 2 tbspbrown sugar
• 1 cupwater or stock
• 1 tbsptoasted sesame seeds

Instructions

1. 1

   Mix the meatballs

   Combine beef, pork, tofu, egg, breadcrumbs, scallions, garlic, sesame oil, and salt. Mix gently until just combined; do not overwork.

2. 2

   Shape

   Form into 16-18 golf-ball-sized meatballs.

3. 3

   Fry

   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.

4. 4

   Make the sauce

   In the same pan, whisk soy sauce, gochujang, sugar, and water or stock together, scraping up any browned bits.

5. 5

   Braise

   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.

6. 6

   Serve

   Garnish with sesame seeds and extra scallions, and serve over rice with the extra sauce spooned over.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions