Korean Meat Jun with Vinegar Soy Dipping Sauce

Meat Jun is one of those dishes that turns a simple slice of meat into a moist and tender delight that satisfies the pickiest meat eater.

Every culture has their version of a meat fritter and this is the Korean version.

The traditional flavors of soy sauce, sesame, garlic and green onions married together in a marinade and tenderized with the cooking method of flour and egg then finished with a vinegar soy dipping sauce that repeats the flavors with an added tang from the vinegar that coats the meat with yet another punch of flavor one last time before it hits your palate.  

I usually make the basic vinegar soy dipping sauce with a mixture of soy sauce, vinegar and sugar, but you can kick up the flavor by adding the optional ingredients that I have listed below.  The Korean Ko Choo Jung paste will add an enormous amount of flavor as well as a nice amount of heat. While the garlic and green onions repeat the original flavors perfectly.

KOREAN MEAT JUN WITH VINEGAR SOY DIPPING SAUCE

1 ½      pounds            beef rib eye, sliced thin

                                    Oil for frying

MARINADE

¼         cup                  Aloha shoyu sauce

******                           If using Kikkoman - use 2T. soy sauce and 2T.water

1          Tbsp.               sesame oil

1          tsp.                  sesame seeds, toasted and ground

¼         tsp.                  black pepper

1          Tbsp.               sugar

1          Tbsp.               green onions, minced

1          tsp.                  garlic, minced

BATTER

                                    Flour for dusting

5          large                eggs, beaten

1/8       tsp.                  salt

Marinate meat in a large zip bag for at least an hour, overnight would be better.

Drain extra marinade from meat if needed.

Place eggs and salt in a mixing bowl and beat to mix.

Coat each piece of meat with the flour and shake off excess.

Place the floured meat slices in to the bowl of eggs, submerging each piece as you add it so they won’t stick together.

Heat about 3 Tbsp. oil in a large frying pan over med high heat.  Place the egg dipped beef into the frying pan and cook for about 1 ½ to 2 minutes per side or until it is a light golden color.  Repeat until all the meat is cooked adding more oil to the pan as needed.

KOREAN VINEGAR SOY DIPPING SAUCE

2          Tbsp.   soy sauce

1          Tbsp.   sugar

1          Tbsp.   white vinegar

Dash                black pepper

1          tsp.      toasted sesame seeds

Optional additions,

2          tsp.      Ko Choo Jung paste, this will make it spicy

¼         tsp.      ginger, minced

1/8       tsp.      garlic, minced

1          Tbsp.   green onion, minced

Place all ingredients in a bowl and mix well to dissolve sugar.  Pour into small dishes and serve along side the meat jun for dipping.