Meat Jun

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Meat Jun
The best way to beef it out

Inspiration: Foodland


One of my favorite childhood memories is watching a movie with my family at the Mililani Consolidated Theaters and then heading over to Tasty Korean BBQ for dinner. My twin sister and I shared an order of meat jun EVERY SINGLE TIME. A plate lunch of meat jun with a side of potatoes, kimchi, bean sprouts, and sigeumchi namul (Korean spinach) still lingers in my jar of happy memories. It certainly broke da mouth! I had no idea meat jun was a unique dish to Hawaii until I moved to Seattle and tried to order meat jun at a Korean restaurant. Apparently, meat jun is uncommon in the mainland or South Korea. Bumbai they learn they're missing out on meat jun.  

Meat jun appears to be a simple meal but it is incredibly delicate. With Paul Hollywood's voice, "use the wrong shoyu and the meat jun becomes too salty; cook with the wrong pan and the meat jun could fall apart." 

For this recipe, I recommend Kikkoman shoyu because I sorted out the right ratios. If you use Aloha shoyu, then you may want to increase the shoyu amount. As for frying the meat jun, a non-stick pan is best. You don't have to worry about the egg batter sticking to the pan and the meat jun slides right off once it's cooked. 


Ingredients
Meat Jun
1/2 pound of thinly sliced Angus beef rib eye
1/4 cup Kikkoman shoyu 
2 cloves garlic, smashed
1/4 cup sugar
1/4 cup water
3 large eggs beaten
1/4 cup flour (or enough flour for coating)
1 tbsp canola oil

Dipping Sauce
2 tablespoons shoyu
2 tablespoons rice wine vinegar
1 tsp sesame oil
2 green onion leaves, chopped


Instructions
Meat Jun
  1. In a flat container, combine the shoyu, garlic, sugar, and water 
  2. Place beef in the flat container and let the beef marinate for at least 4 hours (I would recommend overnight marination)
  3. Remove the beef and remove any excess marinade
  4. When you're ready to cook, coat the non-stick pan with canola oil and heat the pan to medium heat
  5. Have one flat container filled with the flour and another flat container filled with the beaten eggs
  6. Coat the beef with flour and remove any excess flour
  7. Coat the beef with egg and remove any excess egg
  8. Place the beef on the medium-heat pan and cook each side for a few minutes
  9. Place the meat jun onto a plate covered in paper towels

Dipping Sauce
  1. Combine all the ingredients (shoyu, rice wine vinegar, sesame oil, green onion) and mix well.

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