Beef Meatball – Soikogi Wanja
Serving Size : 4
– Beef : 1/2 lb
– Firm tofu : 1/2 block (about 10 oz)
– Flour : 1/2 cup
– Garlic : 4 cloves
– Green onion : 2 stalks
– Sesame oil : 1 ts
– Soy sauce : 1 tb
– Vinegar : 1 ts
– Salad oil
– Egg, beaten : 5
Squeeze the firm tofu with paper towel or gauze. Mash it finely.
Grin the beef. Chop the garlic and the green onion finely.
Put the beef, tofu, garlic, green onion, sesame oil, pepper, and salt in a large bowl; mix them
well by hand.
Shape the mixture into 1 1/3 inch round patties.
Heat the salad oil in a skillet. Dredge the patties in the flour, dip them in the beaten eggs, and
fry them until browned on both sides.
When they are warm, serve them with a seasoning dip – the mixture of 1 tablespoon soy
sauce and 1 teaspoon vinegar.
Food: Beef Meatball – Soikogi Wanja