Classic Korean Meat Jun Recipe
Meat Jun is a beloved Korean dish featuring thinly sliced beef marinated in a savory-sweet sauce, dipped in egg batter, and pan-fried to perfection. This recipe is easy to follow and delivers crispy, tender, and flavorful results every time. Perfect for a family dinner or a special occasion!
Equipment
- Large mixing bowl For marinating the beef
- Non-stick frying pan For cooking the Meat Jun
- Whisk For mixing the egg batter
Ingredients
- 1 lb lb Flank steak or ribeye Thinly sliced best cut for Meat Jun
- 1/4 cup cup Soy sauce For the marinade
- 2 tbsp tbsp Sugar Adds sweetness to the marinade
- 2tbsp tbsp Sesame oil For flavor
- 3 cloves cloves Garlic minced Adds aroma
- 1/4 tsp tsp Black pepper For seasoning
- 4 Eggs For the egg batter
- 1/4 cup cup All-purpose flour For coating the beef
- 2 tbsp tbsp Vegetable oil For frying
Instructions
- Marinate the Beef:
- In a large mixing bowl, combine soy sauce, sugar, sesame oil, minced garlic, and black pepper. Add the thinly sliced beef and mix well. Cover and refrigerate for at least 1 hour.
- Prepare the Egg Batter:
- In a shallow dish, whisk the eggs until well-beaten. Set aside.
- Coat the Beef:
- Lightly dust each slice of marinated beef with flour, shaking off any excess.
- Dip in Egg Batter:
- Dip the floured beef slices into the beaten eggs, ensuring they are fully coated.
- Cook the Meat Jun:
- Heat vegetable oil in a non-stick frying pan over medium heat. Add the beef slices in a single layer and cook for 2-3 minutes on each side, or until golden brown and crispy.
Notes
- For a gluten-free version, substitute soy sauce with tamari and all-purpose flour with rice flour.
- Meat Jun is best served immediately but can be reheated in a skillet to maintain crispiness.
- Pair with steamed rice, kimchi, and a simple salad for a complete meal.