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Meat Jun

Meat Jun is a Hawaii variation of Jeon, a Korean pancake made with egg and flour. While commonly served in Korean plate lunch restaurants in Hawaii for decades, it is just now starting to appear in mainland US. There are different specialties of Meat Jun in Hawaii, ranging from deliciously soft and soggy, to crispy and delightful; all forms are worth the price of admission. The use of tapioca starch in this recipe makes for a crispier Meat Jun. Sauce Ingredients


1/4 cup water 2 tbsp tamari 2 tbsp rice wine 2 tbsp honey 1 tsp sesame oil 4 cloves garlic, minced

1 pound thinly sliced beef 2 tbsp Korean red pepper flakes 1/4 cup coconut oil or lard 2 tbsp rice flour 2 tbsp tapioca starch 1/2 tsp salt 1/4 tsp black pepper 3 eggs, beaten Directions

Combine the sauce ingredients. Place the beef in a resealable plastic bag and half of the sauce. Combine the remaining half of the sauce with the Korean red pepper flakes and blend into a smooth red sauce, called Gochujang; add water if too thick, then set aside. Refrigerate the beef and the Gochujang sauce for one hour. Warm the oil or lard in a large skillet over medium/high heat. Remove the beef from the marinade and gently pat dry. Combine the flour, starch, salt and pepper. In batches, dredge the beef in the flour mixture, then the egg, then add to the oil. Fry until golden brown, about 1 minute per side, then drain on paper towels. Repeat for the remaining slices of beef. Slice and serve with rice and the Gochujang sauce. Serves Four.


DomiCile Fall 2014  
DomiCile Fall 2014  

The Fall 2014 Issue highlights the Logan Circle neighborhood in Washington, D.C. and shows off the perfect way to enjoy the season with thin...