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Delicious and Easy Meat Jun Recipe: A Number 1 Korean Delight

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meat jun recipe

Are you craving a taste of Korea right in your own kitchen? Look this mouthwatering Meat Jun recipe! Whether you’re a seasoned chef or a kitchen novice, this dish is sure to impress with its rich flavors and simple preparation. In this article, we’ll guide you through each step of the process, from selecting the perfect cuts of meat to achieving that irresistible golden crispiness. So grab your apron and let’s get cooking!

What is Meat Jun Recipe?

Meat Jun is a popular Korean dish made with thinly sliced beef or pork that’s marinated, dipped in a light batter, and pan-fried to perfection. The result is tender, flavorful meat with a crispy coating that’s both savory and satisfying. It’s often served as a main dish or as part of a Korean barbecue spread, accompanied by rice and assorted side dishes known as banchan.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

  • Thinly sliced beef or pork (ribeye or sirloin work well)
  • Soy sauce
  • Sugar
  • Garlic
  • Sesame oil
  • Ground black pepper
  • Eggs
  • All-purpose flour
  • Cornstarch
  • Vegetable oil (for frying)
  • Green onions (optional, for garnish)

Marinating the Meat

  1. Prepare the Marinade: In a bowl, mix together soy sauce, sugar, minced garlic, sesame oil, and ground black pepper. Adjust the seasoning to your taste preferences.
  2. Marinate the Meat: Place the thinly sliced meat in the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Preparing the Batter

  1. Whisk the Eggs: In a shallow dish, beat the eggs until well combined.
  2. Create the Batter Mixture: In another dish, combine all-purpose flour and cornstarch in a 1:1 ratio. This mixture will give the meat a light and crispy coating.

Coating and Frying

  1. Heat the Oil: In a large skillet or frying pan, heat vegetable oil over medium-high heat until hot but not smoking.
  2. Coat the Meat: Take each marinated meat slice and dip it first in the beaten eggs, then in the flour-cornstarch mixture, ensuring it’s evenly coated on all sides.
  3. Fry to Perfection: Carefully place the coated meat slices in the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy. Remove from the oil and drain on paper towels to remove excess oil.

Serving and Enjoying

Once all the meat slices are fried to perfection, it’s time to serve up this delectable dish!

  • Garnish with Green Onions: For an extra burst of flavor and freshness, sprinkle chopped green onions over the meat jun before serving.
  • Pair with Rice: Meat Jun pairs wonderfully with steamed rice and your favorite Korean side dishes, such as kimchi or pickled vegetables.
  • Enjoy Hot: Serve the meat jun hot and fresh from the pan for the best flavor and texture.


With its irresistible combination of tender meat and crispy coating, Meat Jun is sure to become a favorite in your culinary repertoire. Whether you’re cooking for family dinner or hosting a gathering with friends, this Korean delight is sure to impress. So why wait? Gather your ingredients and get ready to enjoy a taste of Korea right in your own home!

FAQs (Frequently Asked Questions)

Can I use chicken instead of beef or pork?

Absolutely! While traditional Meat Jun is made with beef or pork, you can easily substitute thinly sliced chicken breast for a delicious variation.

Can I make the batter ahead of time?

It’s best to prepare the batter just before frying the meat to ensure optimal crispiness. However, you can mix the dry ingredients in advance and store them in an airtight container until ready to use.

What’s the best way to reheat leftover Meat Jun?

To maintain its crispy texture, reheat leftover meat jun in a toaster oven or conventional oven at a low temperature until warmed through.

Can I freeze leftover meat jun?

While meat jun is best enjoyed fresh, you can freeze leftovers in an airtight container for up to one month.

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