Meat Jun Recipe

Make marinade

In a medium bowl, whisk together 1 cup soy sauce, 1 cup water, 2 tablespoons brown sugar, 2 teaspoons minced garlic, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil until sugar dissolves.

Marinate beef

Place the thinly sliced beef in a shallow dish or zip-top bag in a single layer as much as possible. Pour 1/2 of the prepared marinade over the beef (reserve the other half). Add 2 sliced green onion whites. Marinate in the refrigerator 20–30 minutes (no more than 1 hour) to season the meat — meat jun typically uses a short marinade so the meat remains tender and slices hold up to battering.

Make batter

In a wide, shallow bowl combine 2 beaten eggs, 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon black pepper, the reserved half of the marinade (about 3/4 cup) and the green onion greens (thinly sliced). Whisk until a smooth, slightly thick batter forms. The batter should be thick enough to coat beef but still pourable; add a splash of water if too thick.

Lightly season both sides of the marinated beef slices with 1 teaspoon kosher salt. Pat each slice briefly with paper towel if very wet; you want enough marinade to flavor but not so much that batter won't adhere.

Working in batches, lift 1–2 slices at a time, drain excess marinade, then dip each slice into the batter to fully coat both sides. Allow excess batter to drip back into the bowl.

In a large skillet, heat about 1 cup vegetable oil over medium-high heat until shimmering and a drop of batter sizzles immediately (about 350°F / 175°C if using a thermometer).

Carefully place battered beef slices in a single layer (do not overcrowd). Fry 1–2 minutes per side, until golden brown and cooked through. Thicker slices may need 2–3 minutes per side. Adjust heat as needed so the batter browns evenly without burning.

Use tongs to transfer cooked slices to a wire rack set over a baking sheet or paper towels to drain. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining beef.

When all batches are done, sprinkle toasted sesame seeds and sliced green onion over the meat. Serve hot with steamed rice and pickles or kimchi.

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon mirin or honey, 1 teaspoon toasted sesame oil, a pinch of chili flakes if using, and 1 sliced green onion. Serve alongside meat jun for dipping.