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Tuesday, December 14, 2010


Meat Jun is a Korean battered piece of meat, usually a really thin slice of Chuck, or from other parts of the beef such as the loin that's really thinly sliced. And it is marinated in soy sauce, garlic, ginger, sesame oil, green onions. Well that's one way, there's all kinds of marinades for this dish. And I've seen chefs batter this meat all kinds of ways, but the real way that I've seen it done is by using flour and eggs.

Here's how I'd do a Meat Jun meal for you at your pad.

2-3 lbs. of thinly sliced beef (like teriyaki cuts) or sliced beef 3x5 inches and pounded with a meat tenderizing mallet. Season it with salt and pepper.

For the marinade:
1 1/2 cups of soy sauce
1/4 cup of water
1 tbsp. minced scallions
2 tbsp. of sesame oil
 A couple sprinkles of toasted sesame seeds
1 tsp. crushed garlic

Place the slices of beef in marinade and let sit in the refrigerator for about 2-3 hours so it soaks well.

In a mixing bowl, add in about 3 cups of flour, add more if needed, dredge all the pieces of marinated beef coating it well.

In another mixing bowl, add in about 4 eggs and beat them, add in some water if needed to make it more liquid.

Dip the floured beef into the beaten eggs.

Preheat a skillet (nonstick) works well, with some vegetable oil so it will fry the meat evenly.

when all done, place it on a platter, serve with rice.

For the dipping sauce:
1/2 cup of soy sauce
a pinch of minced scallions
a pinch of toasted sesame seeds
1 tsp. of rice wine vinegar
1 tsp. of honey
Mix it well and dip the meat in there and enjoy.


Want Meat Jun
Call me
Ron S.