Meat marinated in a sweet-garlicy shoyu sauce and covered in a thin layer of egg and fried to perfection!
Have you ever had meat jun? I sure did! It was one of my favorite dishes I loved eating growing up. This dish is so easy to make with a little ahead of time planning, you can whip up this dish within 10 minutes and serve it to your guests or family.
The ingredients for meat jun are pretty simple. You have your meat, marinade, flour to dredge, and eggs to cover the meat. The marinade sauce is a typical Asian based sauce; sweetened shoyu sauce with a bit of garlic.
Meat jun is great by itself, but I love eating it with a dipping sauce. The sauce brings out more flavor to the meat jun. It is a simple sauce with a hint of spiciness to give it a nice kick.
What type of meat?
The types of meat that you can use for meat jun can be fish, chicken, and beef. The only thing is to make sure it is cut thinly. The reason they need to be thinly cut is so the meat will cook fast when frying. Similar to shabu shabu, the meat cooks pretty instantly when dipped into the soup or fried on the pan.
If you want to order the best type of meat there is to offer, I highly recommend going through Grassland Beef. They are sure to deliver your meat fresh from humane farms. If you like them, there is always the option to do your own customized subscription.
If you are still unsure to make meat jun, here are some pointers to make you think otherwise:
- Simple and very easy dish to make
- Goes well with many Korean side dishes
- If there are leftover eggs, you can make scrambled egg pancake and serve as a side!
Check out this video to help you gain more insight on how to make Meat Jun. Also, subscribe to my YouTube to help support me so I can continue making more of these contents. Mahalo!
Korean-Hawaiian Meat Jun
- Nonstick Skillet
- 1 lb rib eye beef, chicken breast, fish (white type)
- 8 eggs
- flour as needed
- 3/4 cup shoyu (soy sauce)
- 1/2 cup water
- 3/4 cup sugar
- 2 cloves minced garlic
- 1/3 cup shoyu (soy sauce)
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 2 pinches red pepper flakes (optional)
- 1 tsp gochujang/chili oil (optional)
- Cut the meat into very thin slices (ask butcher if they can cut the meat into thin slices about 1/4 inch thick). If using chicken, flatten it out a bit by using a mallet.
- Combine the shoyu, water, sugar, and garlic; mix well until sugar has dissolved. Add meat to the marinade and cover with a plastic wrap or towel. Let it marinade in the fridge for 1-2 hours.
- After the meat has marinated, whisk eggs in a large bowl. Add enough flour to a plate to dredge the meat in.
- Heat and oil a non stick pan over medium heat. Dredge the meat first in flour, then cover it in the whisked eggs. Quickly transfer the meat to the pan. Repeat the same process until the pan is slightly full.
- Cook the meat for 1-2 minutes or until the bottom becomes lightly golden brown. Flip and cook for another 1-2 minutes. Remove from the pan after all sides have been cooked.
- Combine shoyu, rice vinegar, sesame oil, and two pinches of red pepper flakes or replace the pepper for gochujang or chili oil. Whisk to combine.
- Cut meat into thin strips and serve with dipping sauce on the side. If you made a large batch, you can freeze it for up to one month. When serving it again, defrost then pan fry it again with some oil to reheat. Enjoy!
- Nonstick skillet would be the best to use to prevent the egg from sticking to the pan and having an even heat while cooking.