Baek Jong-won's Pork and Chive Jeon (Wanja-jeon)
A pan-fried patty made with ground pork, plenty of chives and tofu, cooked slowly over low heat in oil until crispy on the outside and moist on the inside.
Ingredients needed 3 servings
Recipe
Cooking tips
- For a crispier texture, omit the egg and use tempura flour instead of pancake mix.
- You don't need to squeeze the water out of the tofu; the mixture will still bind well, making the process much simpler.
- Because the patties contain a lot of meat compared to regular jeon, they can burn easily. It's crucial to cook them slowly over low heat in plenty of oil for an extended period.
- When making large patties, you can remove some of the oil from the pan before flipping, then add it back after flipping to prevent oil splattering.
Recommended for
- Those looking for a crispy-on-the-outside, moist-on-the-inside snack that pairs well with makgeolli.
- Those who want a hearty meat pancake dish that can create a festive atmosphere for holidays or gatherings.
- Those who want to make wanja-jeon easily without tedious steps like squeezing tofu.
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