Meat Jun
Ingredients:
Meat:
| 1 lb | rib eye beef, or chicken breast or fish |
| 8 | eggs |
| As needed | flour |
Marinade:
| 3/4 cup | shoyu |
| 1/2 cup | water |
| 3/4 cup | raw cane sugar |
| 4 cloves | garlic |
Dipping Sauce:
| 1/2 cup | shoyu |
| 1/4 cup | rice wine vinegar |
| 1 tbsp | gochujang (Korean chili paste) |
| 1 tbsp | sesame oil |
Instructions:
- Cut the meat into very thin slices, about ¼ inch thick
- Combine shoyu, water, sugar, and garlic; mix well until sugar has dissolved. Add meat to marinade and cover. Let it marinade in the refrigerator for 1-2 hours.
- Whisk eggs in a large bowl
- Heat oil in medium sized nonstick pan
- Dredge meat in flour then dip into whisked eggs and quickly transfer meat into the pan
- Cook meat about 1-2 minutes each side or until slightly golden brown
- Enjoy with dipping sauce
Recipe submitted by Aria Nebre and Uncle BB