This Man's Cook Sogogi Wanja-jeon

• Ground beef 400g
• Tofu 1 block
• Onion 1/2
• Carrot 1/3
• Shiitake mushrooms 3
• Green onion 1 handful
• Minced garlic 1 spoon
• Soy sauce 2 spoons
• Sesame oil 1/2 spoon
• Sugar 2 spoons
• Black pepper 1/2 teaspoon
• Eggs 2
• Flour as needed
• Cooking oil as needed

Recipe 🍳

Cooking tips 💡

• Make sure to remove enough water from the tofu to prevent the mixture from becoming too wet or falling apart during cooking.
• The longer you knead the mixture, the more the meat's binding properties develop, resulting in smoother and firmer patties.
• If the heat is too high, the outside will burn quickly, so cook over low heat to ensure the inside is fully cooked.

Recommended for 🙋

• ⭐Those who want to learn how to make heartfelt jeon dishes for holidays or ancestral rites.
• ⭐Those who want to make a tender meat side dish that everyone, young and old, loves.