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Meat Jun Recipe

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Meat jun made of thinly sliced marinated beef, dipped in eggs, and fried to golden brown perfection makes the ultimate Korean Hawaiian plate lunch dish.

hand holding a spoon dripping sauce on meat jun

Quick and easy meals, especially on busy weeknights, can make dinner time so much less stressful. Call in meat jun.

What is meat jun?

Meat jun is a Korean Hawaiian fusion dish that is made of thin slices of beef that has been marinated in a shoyu based sauce, then dipped in flour and egg, and fried. It’s Hawai’i’s take on Korean jeon or fritters which are made with meat, fish, or vegetables that are coated in flour, egg, and fried.

Let’s talk ingredients:

  • Shoyu
  • Sugar
  • Garlic
  • Mirin
  • Sesame oil
  • Sirloin
  • Flour
  • Eggs
  • Cooking oil of choice
meat jun ingredients

Substitutes

  • Want to make this gluten free? Swap out shoyu for tamari and use the gluten free flour of your choice.
  • Don’t like beef? Swap out the beef for chicken or even fish.
meat jun marinating

What type of beef is best?

Thinly sliced cuts of beef work best. Sirloin or ribeye work great for this, but you can also use chuck if you wish. You can buy the meat already thinly sliced, ask your butcher to cut the meat down for you, or slice it yourself at home.

What’s the best way to thinly slice meat?

Slicing, uniform thin cuts of meat can be difficult. If you can’t find it pre-sliced in the grocery store you can ask the butcher to cut it for you. 

If there isn’t a butcher available to do so, you can cut the beef yourself. Freezing the meat slightly will make slicing the meat thinly much easier.

meat jun frying in a pan

How long do you marinate?

Marinating for at least 30 minutes and no longer than overnight is ideal. Thin cuts of meat can be marinated for 30 minutes, while thicker cuts of meat will take longer. 

How to make meat jun sauce?

One style of sauce that we enjoy making is with a ko choo jang (gochujang or kochujang) base. Ko choo jang is a Korean chili paste sauce that can be found in the refrigerator section at your local or Asian grocery store. You’ll need:

  • Apple cider vinegar
  • Shoyu
  • Sugar
  • Ko choo jang
  • Garlic
  • Green onion
met jun sauce ingredients

What to serve with meat jun?

As any good plate lunch dish, meat jun goes well with sticky, white rice, mac salad, Korean glazed potatoes, and don’t forget the kimchi.

How to store meat jun?

Fresh out of the frying pan is best, but the great thing about this dish is it can be stored and eaten as leftovers, if you actually have any. Once cooled, place in an airtight container in the refrigerator. This will keep for 3-4 days.

meat jun on a black plate with white rice

How to reheat meat jun?

One of the quickest ways to reheat meat jun is in the microwave or pan fry for a minute or two until the outer layer has a slight crisp and the meat is heated through.

How to make meat jun?

  1. For the meat jun: To a bowl add shoyu, sugar, garlic, mirin, and sesame oil. Mix to combine. Place the meat in the mixture, cover, and allow to marinate for 2 hours, up to 8 hours or overnight.
  2. Add flour to a plate. Add the eggs to a shallow dish. Whisk to combine.
  3. Heat cooking oil in a skillet over medium heat.
  4. Dip marinated meat in flour, being sure to coat entirely. Then dip in the eggs. Fry until golden brown or about a minute or two on each side.
  5. When done, remove from the oil and place on a paper towel to drain the excess oil and ENJOY!

How to make meat jun sauce?

  1. For the sauce: To a medium sized bowl add vinegar, shoyu, sugar, ko choo jang, garlic, and green onion. Mix until well combined.
  2. Serve with meat jun and ENJOY!
hand holding a spoon dripping sauce on meat jun

Meat Jun Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes

Meat jun made of thinly sliced marinated beef, dipped in eggs, and fried to golden brown perfection makes the ultimate Korean Hawaiian plate lunch dish.

Ingredients

For the meat jun

  • ½ cup shoyu
  • ½ cup sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon mirin
  • 1 teaspoon sesame oil
  • 2 pounds sirloin, thinly sliced
  • 1 cup flour
  • 4 eggs
  • Cooking oil of choice

For the sauce

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons shoyu
  • 2 tablespoons sugar
  • 1 tablespoon ko choo jang
  • 1 teaspoon garlic
  • 1 teaspoon green onion

Instructions

    1. For the meat jun: To a bowl add shoyu, sugar, garlic, mirin, and sesame oil. Mix to combine. Place the meat in the mixture, cover, and allow to marinate for 2 hours, up to 8 hours or overnight.
    2. Add flour to a plate. Add the eggs to a shallow dish. Whisk to combine.
    3. Heat cooking oil in a skillet over medium heat.
    4. Dip marinated meat in flour, being sure to coat entirely. Then dip in the eggs. Fry until golden brown or about a minute or two on each side.
    5. When done, remove from the oil and place on a paper towel to drain the excess oil.
    6. For the sauce: To a medium sized bowl add vinegar, shoyu, sugar, ko choo jang, garlic, and green onion. Mix until well combined.
    7. Serve the sauce with meat jun and ENJOY!

Notes

*Want to make this gluten free? Swap out shoyu for tamari and use the gluten free flour of your choice.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 609Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 263mgSodium: 133mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 47g

Nutrition information isn’t always accurate.

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By on April 4th, 2021

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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