Wednesday, February 17, 2010

just call me gina...

one of the things i miss the most about hawaii is the food.
i think almost any local kid removed from the island paradise we once called home would say the same.
fresh fruits all year round, avocado's the size of your head, generous friends and neighbors that expect you at their bbq's, a plethora of ethnic foods, restaurants are open 24 hours and the don't start with d(enny's).

one of the 1st thing we do after my mom picks me up at honolulu international airport is stop at gina's korean bbq.
meat jun, bulgogi, bbq chicken, kalbi.

oh man! what to get, what to get!!??
who am i kidding....i usually always get meat jun.

about 8 years ago my mom sent me a local cookbook.
she bought it from her co-worker for his son's schools fundraiser.
the 1st thing i did when i got it was to flip to the back index and look to see if there was a meat jun recipe and praise the Lord, there was one!

meat jun is a local korean dish served in hawaii.
its thinly sliced, marinated meat in an egg batter.
its hard to come by here on the mainland.
You may get a funny look if you try and order it at a korean restaurant when you don't see it in the menu. but hey...its worth a shot.

now you can make it yourself!
here is my recipe.
to all my hawaii friends....enjoy.

Korean Meat Jun
yields: 4-6 servings
{print recipe}

2 lbs. thinly sliced beef, chuck and flank steak works great (i buy thinly sliced beef at the asian grocery store)
1 cup shoyu or low sodium soy sauce or premade korean bbq sauce
1 tablespoon garlic minced
1 tablespoon vegetable oil or sesame oil
4 eggs
1 cup flour
salt and pepper to taste

Combine the shoyu/sauce, garlic and oil in a large Ziploc bag with meat.
Marinate overnight in the fridge or for as little as 2-3 hours.
When ready to cook, preheat a non stick skillet with a very light coating of vegetable oil or cooking spray on medium heat for about 3-4 minutes.
Scramble the eggs in a bowl, season with salt and pepper.
If meat is paper thin, double up the meat.
Dip meat in to flour first then in to egg mixture.
Place immediately on to hot skillet.
Cook for about 3-4 minutes per side until golden brown.
Serve immediately or place in oven on warm until ready to serve.

Meat Jun Dipping Sauce
1/2 cup shoyu or low sodium soy sauce
4 tablespoons vinegar
3 tablespoons hoisin sauce
2 stalks green onion, finely chopped
2 cloves garlic, minced
Dash of Sriracha Hot Sauce (optional)
Sesame seeds, roasted & crushed (optional)

Combine all ingredients in a bowl. Refrigerate for about 1-2 hours.

1 comment:

  1. can you just come make it for me right now!? I'm totally craving that!



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