Meat Jun (Hawaiian Style)

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    • #49652

      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)

    • #53954

      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.

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