I have also made Fish Jun with this recipe.
- Carbohydrate 18.6069883333333 g
- Cholesterol 273.768 mg
- Fat 94.6217066666667 g
- Fiber 2.08899999904633 g
- Protein 51.9352933333333 g
- Saturated Fat 21.7135543333333 g
- Serving Size 1 1 Serving (369g)
- Sodium 1524.65175 mg
- Sugar 16.517988334287 g
- Trans Fat 8.06293733333334 g
- Calories 1131 calories
Step-by-step
- Cut meat into thin slices (3" x 4" x 1/4" thick). Place in a bowl and add soy sauce, oil, onions, and garlic, mix well and soak for one hour (less if using fish)
- Pour flour into a flat pan. Dip marinated meat pieces in flour. Transfer meat into beaten eggs. Drip off excess. Fry until golden brown. Drain on paper towels.
- Combine all ingredients for dipping sauce and serve with rice and vegetables.
Slicing and Marinating Mechanics
Unlike standard bulgogi where beef is shaved thin, meat jun requires precise cuts measuring roughly three by four inches at a quarter-inch thickness. This substantial cut demands a full one-hour marinade window to let the soy and sesame penetrate the dense muscle fibers. Freezing the chuck roast for thirty minutes beforehand makes achieving these uniform dimensions significantly easier.
Protein Substitutions
While beef chuck roast forms the traditional base, alternate proteins adapt well to this coating method. Sliced firm white fish or pork tenderloin can replace the beef entirely. Reduce the marinating time to fifteen minutes when using delicate seafood proteins to prevent the flesh from breaking down in the liquid.
Dredging and Thermal Control
Coating the marinated slices requires a dry flour layer followed by a complete egg wash. Shake off excess liquid before placing pieces into the hot oil. Maintain a medium frying temperature so the egg coating browns to a golden hue without burning before the interior proteins cook through.
