Meat Jun

Name: Meat Jun
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-4 serving(s)
Ingredients: 2 stalks green onions, finely chopped; 2 garlic cloves, finely chopped; 1/2 cup soy sauce; 1/2 cup sugar; 3 tablespoons sesame oil; 1 dash pepper; 1 lb flank steak; 1 cup flour; 3 eggs, beaten; 2 tablespoons soy sauce; 1 tablespoon vinegar; 1 tablespoon sugar; 1 dash pepper; 1 teaspoon sesame seeds

Submitted by marisk

"This is a great Koren recipe. Time does not reflect marinade time. Actual times are estimates. The recipe doesn't tell you when to slice the meat but I would personally slice it after it marinates ... might be overpowering otherwise."

Download

photo by Genius Kitchen

Ready In:: 30mins
Ingredients:: 14
Serves:: 2-4

ingredients

MARINADE
2 stalks green onions, finely chopped
2 garlic cloves, finely chopped
¹⁄₂ cup soy sauce
¹⁄₂ cup sugar
3 tablespoons sesame oil
1 dash pepper
1 lb flank steak
1 cup flour
3 eggs, beaten
VINEGAR DIPPING SAUCE
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon sugar
1 dash pepper
1 teaspoon sesame seeds

directions

Combine all ingredients for marinade.
Soak meat in marinade for 3 hours or overnight. [Please make sure your meat is thinly sliced as listed in the ingredients.].
Coat marinated meat with flour then dip into egg.
Fry until golden brown. Cut into strips when done.
Combine vinegar sauce ingredients; mix well.
Serve meat with sauce.

Questions & Replies

Got a question? Share it with the community!

Reviews

Honestly, I’ve been cooking for a really long time, and this is one of the most disgusting recipes I’ve made. Poor instructions, the marinade is TOO strong for an overnight marinade. The end result is incredibly salty and borderline inedible. Work lunch today consisted of an odd texture and terrible flavor with gagging down every bite. I was excited for meat jun, as I haven’t had it since I went to Hawaii, but it should have been a red flag that the author can’t even spell Korean, let alone cook it.

janevnle
You didn't specify when to slice the flank steak. I would suggest cutting the steak thin enough so it can still cook when being fried, but to cut down on the rolling in flour and bipping in egg, just make 4-8 seperate pieces, fry them, then slice them. I had this dish in Hawaii and I think that's how they did it.

JaxFLChef

RECIPE SUBMITTED BY

marisk

honolulu, HI

Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. ***** ... Excellent! Tasted great with/without tweaking. ****  ... Loved It! Tasted great with/without tweaking. No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. Thank you All for sharing!

View Full Profile