Korean Beef and Tofu Egg-Coated Wanja Jeon (6 Servings)

Finely mince onion, carrot and scallion, and squeeze excess water from tofu.

Mix beef, tofu, chopped vegetables, sesame oil, garlic, salt and pepper thoroughly; keep egg and flour for coating.

Shape into roughly 2.5 cm balls, then flatten gently into equally thick patties.

Coat each patty lightly in flour, shaking off excess, then dip in beaten eggs.

Pan-fry over medium-low heat, about 2 minutes per side initially. Cook longer as needed, until the center of the thickest patty reaches at least 71°C (160°F).

Transfer cooked patties to a clean plate that has not held raw meat or eggs; repeat with the rest.