Meat Jun

Nothing beats going back home to Hawaii and visiting Kim Chee II for some good Korean BBQ. One of my favorite dishes is Meat Jun, but after moving, we couldn’t find a place that served Meat Jun, no matter how many places we looked at. So in the end, I spent 2 years looking for a good recipe and method that comes close to this classic hometown favorite.  Now, after so much testing, I’m happy with the recipe and technique I have come up with. This is a good dish to serve on its own or combines with other Korean BBQ favorites like Kalbi. Eating this dish brings back memories of happy times, but I would never miss a chance to go back to Kim Chee when I go home.


1-2 lbs Thinly Sliced Beef (your choice on which cut is better)

3-5 Eggs

3 Cups All purpose or Whole Wheat Flour

1 T Garlic Powder

1 T Milk

1 tsp Splenda Granulated Sugar, or Stevia substitute

Pepper to taste

Oil for Frying



1 Cup Green Onions

2 T Sesame Oil

2 tsp Toasted Sesame Seeds

1 Cup Low Sodium Shoyu

1 Glove garlic, minced or 1 tsp Garlic Powder

¼ Cup Splenda Granulated Sugar, or Stevia substitute

½ T Mirin

Black Pepper to taste

Small Pinch of Anji no moto, a few grains (optional)


Dipping Sauce:

2 T Low Sodium Shoyu

½ T Chopped Green Onions

1 tsp Toasted Sesame Seeds

1 tsp Rice vinegar

1 tsp Splenda Granulated Sugar, or Stevia substitute

1 T Hoisin Sauce



Cut beef into 3-4 inch wide strips. If the beef isn’t thin enough for you, place beef in between 2 pieces of plastic wrap and pound flat with a mallet. The meat will get bigger so if you are doing this method, make sure the slices are about 2-3 inches wide. Meat should be about the size of your hand to make it manageable.

Combine all marinade ingredients and the meat and let marinade 2-3 hours in the refrigerator.

After the meat finishes marinating; in a large bowl combine flour, garlic powder and pepper.

In a separate bowl, whisk together eggs, milk and sugar.

In a large skillet or deep fryer, heat oil until 400°F. The hotter the oil, the fluffier the Meat Jun will be. There should be enough oil to cover the meat while in the pan if you’re using a skillet, about 1 inch of oil.

Take the marinated meat and dip it in the flour mix, make sure all areas are coated. Then remove and then dip in the egg mixture making sure all meat is coated. Quickly remove and place into the oil to cook.

Cook until the batter is golden brown. Turn meat over if necessary. The meat cooks quickly so be sure to keep an eye on it. It shouldn’t take more than 1 minute to cook each set. Remove from oil and place on a wire rack or paper towels to drain oil (wire rack is recommended to drain all oil properly). Pat dry with paper towels if too oily.

You should only cook about 2-3 at a time, make sure to heat the oil back up to 400°F before adding another set in.

Cut the meat into 1 inch wide strips and serve hot with the dipping sauce or hot sauce (if marinated enough, it’s perfectly fine on its own). Great served with rice or Korean Bean Sprouts, or just eat it on your own.


About eMarie

A typical stay@home mom who works with things around the house.
This entry was posted in Ethnic, Main Dishes and tagged , , , , , . Bookmark the permalink.

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