korean egg meat jun |
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Meat jun seems to be a Hawaii/Korean term. A few non-Hawaii Korean restaurants have it, but most of them look at you like you're speaking Parseltongue if you try to order it.
Meat jun requires “reverse frying”—dipping in flour first then in beaten eggs. This keeps the meat moist and tender, and the egg absorbs a little of the marinade flavor. Tastes even better the next day. Good for the beach or picnics because you can eat it cold as a leftover with musubi. It's noted below, but it's important not to marinate overnight. The shoyu absorbs really quickly into thinly cut flank steak. If you marinate overnight, it becomes much too salty. |
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1 package of flank steak
3 stalks of green onion, finely chopped 2T or less sesame oil ½ cup shoyu 1-3 cloves garlic, finely chopped Pepper 2-3 eggs, beaten with a little water Flour for dredging |
Dipping Sauce (optional)
2T shoyu Chopped green onion 1t sesame seeds 1t vinegar 1t sugar |
Thinly slice meat against the grain. Mix together everything except the eggs and flour and marinate the meat for at least an hour, but definitely not overnight.
Beat 2 eggs to start, adding a bit of water to thin it out a bit. Flour the meat, dip into egg and cook in oil with a little bit of sesame oil added in. Add the thrid egg if necessary.
Drain well on folded newspaper that has a couple of sheets of paper towels on top. Newspaper draws out the grease and the paper towels keep the meat from tasting like newspaper.
Beat 2 eggs to start, adding a bit of water to thin it out a bit. Flour the meat, dip into egg and cook in oil with a little bit of sesame oil added in. Add the thrid egg if necessary.
Drain well on folded newspaper that has a couple of sheets of paper towels on top. Newspaper draws out the grease and the paper towels keep the meat from tasting like newspaper.
