Wanjajeon (완자전) or wanja (완자); also named donggeurang ttaeng (동그랑땡)
Usually made from beef, but any meat may be used.
Select lean meat. Rince and mince finely.
Remove excess water from tofu and mash finely.
Add beef to tofu and season with salt, minced green onion, minced garlic, sesame oil, ground black pepper and sesame salt, and mix together thoroughly.
Shape the seasoned beef into 1.5-cm diameter meatballs and coat with wheat flour and beaten egg.
When the frying pan is heated up, oil and pan-fry on low heat while rolling meatballs around so they don’t burn.
Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food