This particular meal is one of my favorites to eat everytime we go home to Hawaii to visit. I have to make at least one or two stops to eat this make me happy as a clam. Meal#6 is called Meat Jun which is a Korean dish consisting of thinly sliced beef marinated in a Korean sauce, battered, fried, and served with an accompanying sauce. Since I haven't found a decent Korean restaurant in Oregon and have succumbed to having to make this myself. I rarely make this unless I have a deep craving for it since it's a tedious process to cook....well at least to me it is.
I used to cheat and use already sliced carne asada beef which is a little too thick for Meat Jun. You're supposed to slice your own beef from a partially frozen roast but all these years I've been lazy to do so and cheated a little. However, this time I sliced my beef the proper way and who would have thunk it that it made the meat jun even better.
So here's my recipe for this very yummy dish along with the sauce and as a BONUS the shoyu/sesame bean sprouts that's usually a side dish provided at any Korean restaurant.
2-3 lbs top sirloin roast, partially frozen and sliced thinly
2 stalks green onion, chopped finely
2 garlic cloves, minced
1/1/4 cups shoyu
1/2 cup sugar
3 tbsp. sesame seed oil
2 dashes pepper
3 eggs, beaten
1 cup flour
oil for frying
Combine all ingredients except eggs, flour, and oil. Marinate overnight. Heat oil in pan. Coat meat in flour and dip in egg. Fry on both sides til lightly brown. Drain on paper towels and slice.
2 tbsp shoyu
1 tbsp apple cider vinegar
1 tbsp sugar
1 tsp sesame seeds
Heat all ingredients in small saucepan until sugar dissolves. Serve with Meat Jun.
SHOYU/SESAME BEAN SPROUTS
3 cups bean sprouts
1/4 cup shoyu
2 tbsp. sesame seed oil
3 tbsp. sugar
water for boiling.
Par boil bean sprouts. Drain and return to pot. Add remaining ingredients and cook until sugar is dissolved. You may add more sugar and shoyu to your taste.
Below is my homemade Meat Jun and I just had to have some Kim Chee with it too.