My first experience with meat jun was in Hawaii. Meat jun is thinly sliced beef battered in flour and egg. Interestingly, meat jun was first made in Oahu at a local Korean restaurant named Kimchee #1. So, it is a local Hawaii Korean dish. You will see meat jun served in local Korean restaurants and plate lunch restaurants all over Hawaii. Fish Jun is a variation of meat jun and is made from tilapia, cod or flounder. Both meat and fish jun are super delicious!!!
After tasting and eating meat jun at many restaurants on Oahu, I concocted my very own recipe. It is not too sweet or too salty! The secret to making this a great dish is the marinade. My marinade consists of soy sauce, sugar, sesame oil and minced garlic. The meat absorbs the sauces and juices as it marinates overnight.
Just a heads up, you will need to marinate the meat overnight, so you will not be cooking the meat until the next day! Read the next section to start making this recipe!
Love local Hawaii food? Try these recipes from my blog:
Salmon with Furikake and Mayo
Hawaiian Coconut Pudding
Kalua Chicken
DIRECTIONS
Prepare the marinade. In a large glass pan or bowl, pour in the water, soy sauce, sugar, and sesame oil. Use thinly sliced beef (e.g. chuck roast, top round or sirloin) for this recipe. I used thinly sliced top round steak. Place the beef slices into the pan. Next, add the minced garlic on top. Make sure the meat soaks into the marinade. Then, place it in the refrigerator and marinate overnight.
After marinating overnight, remove the beef from the fridge. Take 2 plates. Pour flour in one plate. Crack the eggs in the second plate and whisk. The, take a slice of the marinated meat, cover with flour and dip into the egg. Additionally, make sure the meat is covered completely in flour so the egg sticks to the meat.
Heat a pan with oil so it covers the meat when you fry it. Heat on medium heat. Use a wooden chopstick to check if the oil is ready. Place the chopstick into the oil. If the oil bubbles around the chopstick, the oil is ready. Next, take the battered meat and place it in the pan to fry. When both sides are golden brown, remove from the pan.
Place paper towels on a plate and place the finished meat jun on it. Let the oil from the meat jun drain onto the paper towel. Repeat the above steps until all the meat is cooked.
Time to eat! Please enjoy. Leave any comments or feedbacks on my recipe. I would love to hear from you!
Meat jun is thinly sliced beef battered in flour and egg. Meat jun is a local Korean dish from Hawaii. You will see meat jun served in local Korean restaurants and plate lunch restaurants all over the island.
CourseMain Course
CuisineKorean
KeywordMeat Jun
Prep Time30minutes
Cook Time30minutes
Total Time1hour5minutes
Servings4people
AuthorTheFoodieLuv
Ingredients
1/2poundthinly sliced beef (chuck roast, sirloin, top round)
1/8teaspoonsesame oil
1/8cupsoy sauce
1/8cupsugar
3/4cupwater
2tablespoonminced garlic
Instructions
Prepare the marinade. In a large glass pan or bowl, pour in the water, soy sauce, sugar, and sesame oil. Place the beef slices into the pan. Add the minced garlic on top. Make sure the meat is soaked into the marinade. Marinate overnight.
After marinating overnight, remove the beef from the fridge. Take 2 plates. Pour flour in one plate. Crack the eggs in the second plate and whisk. Take a slice of the marinated meat, cover with flour and dip into the egg. Make sure the meat is covered completely in flour so the egg sticks to the meat.
Heat a pan with oil so it covers the meat when you fry it. Heat on medium heat. Use a wooden chopstick to check if the oil is well heated. Stick the chopstick into the oil. If the oil bubbles around the chopstick, the oil is ready.
Take the meat that has been battered and place it in the pan to fry. When both sides are golden brown, remove from the pan.
Place paper towels on a plate and place the finished meat jun on it. Let the oil from the meat jun drain onto the paper towel.
Repeat Steps 4 and 5 until all the meat is cooked.
Joseph Han on the Militarized History Behind a Favorite Food. Both savory and sweet, meat jun is a Korean dish only found in Hawaiʻi—a thinly sliced piece of beef, marinated and dredged in flour and egg before it's pan-fried to a juicy crisp.
Did you know “meat jun” is a Korean dish that is associated with Hawaii, but is similar/same as “yuk jeon” in Korea? It's characterized by thinly sliced meat that is coated in flour & egg and fried.
Mean jun is basically thinly sliced strips of marinated beef dredged in flour and egg, and pan fried. It's a simple dish in the sense that it doesn't require any wild ingredients, but the flavors are to die for. It's sweet, it's salty, and the final product is succulent.
This delicious, distinctive taste comes from gochujang, a fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt. It's pretty assertive on its own – even small amounts add intense flavor to whatever you're cooking. That's where this gochujang sauce comes in.
Before cooking, the meat is marinated with soy sauce, the chef's choice of sugar (dark cane muscovado sugar and molasses are popular), sesame oil, garlic, ground black pepper, and other ingredients such as ginger, onions or mushrooms, especially white button mushrooms or matsutake.
Pork (30.1 kilograms) accounted for half of all meat consumption per capita last year, followed by chicken (15.7 kilograms) and beef (14.8 kilograms). This is likely due to the fact that pork is relatively inexpensive and is used in a variety of dishes, including grilled, stewed, dumplings, soup, and bulgogi.
“Also, Korea is known for its various butchering techniques, which allow for the most detailed segmentation of the cow. Different parts offer distinct differences in aroma, texture and taste.” Of course, tenderloin, striploin and ribeye are global favourites.
Korean-style bulgogi or boneless meat with moderately sweet garlic sauce and galbi or meat with bones and moderately sweet garlic sauce as well, and another Korean favorite bibimbab or mixed rice with seasoned vegetables, namul, sweet and spicy gochujang and bulgogi topping also became an integral part of Hawaiian ...
Despite its high price, Hanwoo beef is preferred in Korean cuisine, as it is typically fresher and of better quality than cheaper imported substitutes. Kim et al. (2001) noted, "Hanwoo is regarded as a premium beef because of its high palatability and desired chewiness".
This beef jerky, called yukpo in Korean, is a traditional Korean recipe and considered to be very precious food. Not only is beef expensive in Korea, but the process of making yukpo takes time and care.
Hanwoo cattle are known for their high marbling, beefy flavour and slightly sweet aftertaste. The secret to its perfect balance lies in how the cattle are raised and fed. Hanwoo has all the flavor and juiciness of a Prime Beef without being overpowered by the excessive marbling and oily Wagyu aftertaste.
It's not just the prep that varies, however. Rather than going for a large cut, Korean dishes use smaller strips of meat. Think pork belly, short rib, brisket or beef tongue. By cooking these cuts over a gas grill or fried on a pan, you're able to get an even more robust flavor!
Raw, unpasteurized honey adds a lot of flavour and character to jun! The quality of the honey and its properties will have an impact on the flavour profile of the jun produced. Try clover honey, buckwheat honey, or blueberry honey… and compare the results!
Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch.
Ingredients vary, but most include vinegar or tomato paste (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses.
Jun (or jeon, chun) means any food that is coated with a sort of batter and pan-fried. Jun is collectively used for savory Korean pancakes, including seafood and scallions (haemul pa jun), kimchi jun, and zucchini (hobak jun).
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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