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tastingkorea on "Meat Jun (Hawaiian Style)"

tastingkorea — Thu, 27 Oct 2011 17:34:47 +0000

I have made a post about meat jun on my blog. You may find it here: <a href="http://tastingkorea.blogspot.com/2011/10/origin-of-meat-jun.html" rel="nofollow">http://tastingkorea.blogspot.com/2011/10/origin-of-meat-jun.html</a>

tastingkorea on "Meat Jun (Hawaiian Style)"

tastingkorea — Mon, 24 Oct 2011 21:52:54 +0000

In Hawaii, meat jun is known as a Korean-Hawaiian dish as it originates from the Korean dish ‘고기전’ (pronounced ‘gogijuhn’), which means meat fried in batter. I will have a post on this soon.

Matthewop on "Korean/Japanese Fusion"

Matthewop — Tue, 19 Oct 2010 05:06:14 +0000

Wow looks beautiful. It must taste delicious! Yummy... nice cheap DVDs available at <a href="http://www.dvdbestonline.com" rel="nofollow">http://www.dvdbestonline.com</a>

bo on "Korean/Japanese Fusion"

bo — Fri, 01 Oct 2010 04:46:11 +0000

The night before last I made tempura. I had some radish namul that I wanted to use up. Also some green beans. I put the radish namul in the batter first so that the rest of what I cooked had that distinct "Korean" taste. Last night I was still wanting to eat tempura. I used up the rest of the radish namul, but this time I wrapped kim (laver) around a mandoo and tied with limp garlic chives. OMG so delish! Didn't even think to take a picture after my taste test. I just wanted to use up some old frozen mandoo. I'll need to make it again some day and include a picture!

Maangchi on "Meat Jun (Hawaiian Style)"

Maangchi — Sun, 08 Aug 2010 16:34:01 +0000

yummy! wow, it's real Hawaiian style! I had never heard about this dish before but it looks like this Hawaiian dish has a Korean influence. <a href="http://www.wowgrinds.com/index.php?option=com_content&view=article&id=155&Itemid=111" rel="nofollow">http://www.wowgrinds.com/index.php?option=com_content&view=article&id=155&Itemid=111</a>

bo on "Meat Jun (Hawaiian Style)"

bo — Fri, 06 Aug 2010 16:22:15 +0000

When you go to a restaurant in Hawaii and ask for "Meat Jun," this is what you will get. I was so surprised that this type of Meat Jun was exclusive to Hawaii. Regardless, it's so "Ono" (Hawaiian for delicious) ************************************************************* Meat Jun (recipe compliments of Kelli Ansai) ¾ to 1 lb (rib eye; cross rib, etc; very thinly sliced) 1 cup soy sauce 1 tablespoon sesame oil 1 clove garlic; minced 1 cup sugar flour meat, dip in beaten eggs, sprinkle garlic powder (to your taste) and fry in oil (about ½ to 1 inch deep). you can use any type of meat really... I usually go to the Korean market and buy whatever thinly sliced meat I can find and it’s usually barely a pound cause it’s so thin (the only thing is its really fragile and harder to handle since it’s almost paper thin). Combine all ingredients in a bowl. Refrigerate for about 1-2 hours. I also noticed the more oil you use the fluffier the batter layer is. The best dipping sauce is the PARK’S hot sauce (avail in Hawaii) It's really good and it’s not even spicy hot. However for those of you in the continental US, this is a recipe for the dipping sauce Meat Jun Dipping Sauce 1/2 cup shoyu or low sodium soy sauce 4 tablespoons vinegar 3 tablespoons hoisin sauce 2 stalks green onion, finely chopped 2 cloves garlic, minced Dash of Sriracha Hot Sauce (optional) Sesame seeds, roasted & crushed (optional)