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Korean-Hawaiian Meat Jun

written by Marvellina Updated: December 13, 2024
1.5K
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Learn how to make this Korean-Hawaiian comfort dish. Perfect for weeknight dinners or family gatherings, this recipe highlights the fusion of Korean flavors with Hawaiian culinary traditions.

Korean-Hawaiian Meat Jun

What is meat jun?

Despite its Korean-sounding name, Meat Jun is not a traditional dish from Korea. Instead, it is a creation of the Korean immigrant community in Hawaii, often attributed to local adaptations of Korean jeon, a type of pan-fried dish. Jeon in Korea encompasses a variety of ingredients coated in batter and fried, but in Hawaii, the dish evolved into what we now know as Meat Jun, focusing on thinly sliced beef and an egg batter.

Hawaii’s unique fusion cuisine reflects the diverse cultural influences of the islands, and Meat Jun is a perfect example of how traditional recipes adapt to local ingredients and tastes. It’s a staple in many Hawaiian Korean barbecue restaurants and remains a favorite for locals and visitors alike.

Choosing the Right Meat

The choice of meat is crucial for making the best Meat Jun. Here are some options to consider:
1. Beef Loin (Shabu Shabu Cuts)
The thinly sliced beef loin is ideal for meat jun. I use the shabu shabu beef loin from Costco. It’s tender, marbles beautifully, and absorbs the marinade quickly due to its thinness.

2. Ribeye
Another excellent choice for its flavor and marbling. Thinly slice ribeye against the grain for tender results.
3. Sirloin
Leaner but still flavorful, sirloin works well when sliced thin and marinated thoroughly.
4. Bulgogi Meat
Pre-sliced bulgogi cuts from Asian markets are convenient and often a perfect thickness for Meat Jun.

Korean-Hawaiian Meat Jun
Korean-Hawaiian Meat Jun

Korean-Hawaiian Meat Jun

Servings 4 servings
5 from 1 review
REVIEW & RATE PRINT

Ingredients

  • 1 lb beef loin sirloin, short loin, rib-eye, etc, thinly sliced
  • ½ cup soy sauce
  • 2 tbsp sesame oil
  • ¼ cup sugar or more to your preference
  • 3 cloves garlic minced
  • 1 tsp ginger grated
  • 1 tsp ground black pepper

For frying:

  • ½ cup all-purpose flour or more as needed
  • 3 large eggs beaten
  • Neutral oil for frying

Easy dipping sauce:

  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar
  • ½ tsp red pepper flakes
  • 1 tsp toasted white sesame seeds

Serve with:

  • Shredded cabbage
  • Rice
  • Kimchi

Instructions
 

Prepare dipping sauce:

  • Combine all the ingredients for dipping sauce in a bowl. Cover and it can be kept in the fridge for about a week

Marinate the beef:

  • I use a shabu shabu cut beef short loin from Costco, which is about 1/4-inch thick.
  • I use less sugar in the marinade. In Hawaii, meat jun taste much sweeter, so it's up to you if you want to make it sweeter, you can double the amount of sugar
  • In a bowl of shallow large platter, mix soy sauce, sesame oil, sugar, garlic, and ginger.
  • Add the beef slices, ensuring they are well-coated with the marinade. Cover and refrigerate overnight for maximum flavor and tenderness.

Prepare the egg batter and flour coating:

  • Crack in the eggs in a shallow dish. Whisk to loosen up the yolks and whites. Place 1/2 cup of flour in another shallow dish

Coat and fry:

  • Heat a non-stick skillet over medium heat and add about 1/4 inch of oil into the skillet. Dredge each slice of marinated beef into the flour, shaking off any excess
  • Then dip into the egg batter, ensuring both sides are coated.
  • Place them in the skillet and cook for 1-2 minutes per side until golden brown. Avoid overcrowding the pan.
  • Place them on an absorbent paper towel to soak up excess oil
  • Transfer them to a cooling rack. I suggest keeping them warm in the oven and use the keep warm function if your oven has one while you cook the rest of the meat

Serving suggestions:

  • Cut the meat into strips
  • Place some shredded cabbage on a serving plate. Place the strips of meat on top of the cabbage. Portion some rice on the plate and some kimchi as a side dish.

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Korean-Hawaiian Meat Jun
Serving Size
 
1 serving
Amount per Serving
Calories
228
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
5
g
Cholesterol
 
123
mg
41
%
Sodium
 
1384
mg
60
%
Potassium
 
138
mg
4
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
9
g
18
%
Vitamin A
 
257
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
38
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram

Tips for Success

1. Choose Thin Slices
Thinly sliced beef cooks quickly and stays tender. If your slices are too thick, the texture may become chewy. Ideally, it’s about 1/4 inch in thickness
2. Marination Matters
Marinate the beef overnight for optimal flavor. The soy sauce tenderizes the meat, while the sesame oil and sugar create a rich, balanced taste.
3. Use Fresh Eggs
Fresh eggs create a fluffier batter and enhance the dish’s overall flavor.
4. Control the Heat
Ensure the oil is hot enough to start with and then lower to medium and fry over medium heat to ensure the egg batter cooks evenly without burning. Too high a heat can scorch the batter before the beef is fully cooked.
5. Drain Excess Oil
Place the fried beef on paper towels to remove excess oil and keep the dish light.

Korean-Hawaiian Meat Jun
previous post
Apple Mincemeat Pie (Meatless)
next post
Pumpkin Gingerbread Snacking Cake

1 comment

Rolf December 13, 2024 - 2:37 am

Super

Reply
5 from 1 vote

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