Meat jun
 Meat jun | |
| Type | Jeon, fritter |
|---|---|
| Course | Entree |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Beef |
| Similar dishes | Jeon |
Meat jun is a Korean fusion dish consumed in Hawaii, United States. It is also called "beef jun" outside of Hawaii. The dish is a variant of jeon (Korean pan-fried dishes) and descends from sogogi-jeon (소고기전). It consists of thinly sliced marinated beef dipped in an egg batter that is then pan-fried, or deep-fried, and typically served with rice, macaroni salad and banchan, like how many other plate lunches in Hawaii are served.[1] Unlike typical beef jeon, in meat jun the beef is marinated. Meat jun is served as an everyday dish.[2]
Ingredients
[edit]Meat jun is a simple dish composed of marinated meat, eggs, and flour. While jeon can be made with many other ingredients, this Hawaiian take on soegogi-jeon is typically made with thinly sliced beef that is marinated in a sweet soy sauce (shoyu) and will usually come with a simple dipping sauce that is either soy- or gochujang- based which is mixed with rice wine vinegar, sesame oil and red pepper flakes or chili oil, which is typically optional.[3]
See also
[edit]
References
[edit]- ↑ Kalani, Nanea (2011-10-14). "Friend or Foam: Hawaii's Plate Lunch History". Honolulu Civil Beat. Retrieved 2024-11-08.
- ↑ "The Mixed Plate". The New Gastronome. 2020-10-15. Retrieved 2024-11-08.
- ↑ "Meat Jun (Chen-Ya) - Hawai'i Nutrition Center". 2022-07-08. Retrieved 2024-11-04.
- nowfeed.me. "Meat Jun". Archived from the original on 2012-11-16. Retrieved 2011-05-28.
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