My friend asked me one night if I wanted to eat Meat Jun because she made some. I hadn’t eatten meat jun for 4 years now since I left Hawaii. I was very happy, but then I wanted more. So, the next day, I was scrambling for recipe.
I came across this recipe online at HawaiiNews “Grandma’s Meat Jun”, which originally came from Sam Choy. It came out pretty good, but I had to add sugar to the dipping sauce. I like it a little sweet. So, please adjust anything to your liking. I think it’s a really good meat jun recipe in time when I miss local food from Hawaii.
For those who don’t know what Meat Jun is… it’s a Korean dish, but in Hawaii, we have our own version of Meat Jun. It’s basically sliced thin beef battered in egg and then, fried. It’s a staple food for me!
2-3 lbs. chuck roast- thinly sliced
1 cup shoyu
1/4 cup sesame seed oil
4-5 stalks green onion, finely chopped
4-5 cloves garlic, minced
4 eggs, beaten
Oil for frying
Cut meat into thin slices. Place in a bowl- add shoyu, oil, onions, and garlic, mix well. Pour flour into a flat pan. Dip marinated meat pieces in flour. Transfer meat into beaten eggs. Drip off excess. Fry until golden brown. Drain on paper towels.
1 cup shoyu
1/4 cup vinegar
2 stalks green onion, finely chopped
3 cloves garlic, minced
1 tsp sugar
Sesame seeds, roasted & crushed
Let me know if you found better recipes. I am happy with this one for now. Enjoy!