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Meat Jun

A mixed plate you can make at home
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Ingredients
  

Meat Jun marinade

  • 2 pounds round steak or you can use chuck, tri-tip or flank steak
  • ⅔ cup packed brown sugar
  • 1 tablespoon ginger
  • 2 garlic cloves
  • 3 green onions green and white, chopped
  • 1 cup soy sauce
  • 1 tablespoon sesame seeds toasted, ground
  • ¼ cup sesame oil
  • 1 teaspoon black pepper

dipping sauce

  • ¼ cup soy sauce
  • 1 tablespoon gochujang
  • 1 tablespoon rice vinegar
  • 1½ tablespoon honey
  • 1 teaspoon sesame seed toasted, ground
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • 1 garlic clove minced
  • 1 teaspoon ginger
  • 2 green onions thinly sliced

steak coating

  • 1 cup all-purpose flour
  • 5 large eggs
  • 3 cups steamed rice
  • oil for frying

Instructions
 

marinade

  • in a ziploc bag, combine the brown sugar, ginger, garlic, green onions, soy sauce, sesame seeds, sesame oil, and pepper. Close the bag and shake the bag well to combine all the ingredient. Add steak and transfer to the refrigerator for 1-2 hours.

Dipping Sauce

  • in a small bowl whisk together the soy sauce, gochunjang, rice vinegar, honey, sesame seeds, sesame oil, pepper, garlic, ginger, and green onions.

making the steak

  • Line a plate with paper towels and set aside. In a shallow bowl add the flour, in another shallow bowl, beat the eggs. In a large enough pan to fry the steak, add 1/4 inch of frying oil. and heat over medium-low heat. Once the oil is shimmering. Remove the steak from the marinade and discard the marinade. Set the meat in a dish, working in batches, dredge the meat, one piece at a time into the flour, shaking off the excess, then dip into the egg mixture, letting the excess drip off before placing each piece into the skillet. Fry until golden brown 1-2 minutes on each side. Set on the paper towel-lined plate to drain. Repeat until all meat is fried.
  • Serve warm with the dipping sauce and steamed rice