Yukwonjeon is a dish of ground beef or pork and tofu, shaped into patties then pan-fried. There are two thoughts on how the dish got its name. One is that the name came from the round shape of meat, and the other is from the shape of the patties which is similar to that of an old brass coin.

Ingredients

● 200g beef (top round), 50g (1/6 cake) tofu

● seasoning sauce: 1/3 tsp soy sauce, 1/4 tsp salt, 1/2 tsp sugar, 1 tsp minced green onion, 1/2 tsp minced garlic

● 3 tbsp wheat flour, 2 eggs

● 3 tbsp edible oil

● vinegar soy sauce: 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp water

1. Clean blood of beef with cotton cloths and mince it.

2. Wrap the tofu with cotton cloths, squeeze water out and mash.

3. Put the beef and tofu together, add seasoning sauce, mix it with hands. Shape round and flat patties into 4 cm-diameter and 0.5 cm-thick pieces.

4. Beat eggs.

5. Blend vinegar and soy sauce.

6. Coat patties with wheat flour and dip in beaten egg.

7. Preheat the frying pan, oil, and panfry patties on medium heat for 3 min. and another 2 min. after turn over.

8. Serve with vinegar soy sauce.


Tips

When the meat and tofu are kneaded together strongly, the surface of the fried patties will be cleaner and smoother.

Coat dumplings with plenty of flour, shake off the flour and dip in the egg water. That way, the surface of the fried patties will be cleaner and less oily.

(Adapted by the Institute of Traditional Korean Food)