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Meat jun (gogi-jeon): photo of the dish
Illustrative photo: Arnold Gatilao — CC BY 2.0, Wikimedia Commons
Meat

Meat jun (gogi-jeon)

Thin slices of marinated beef, coated in flour and beaten egg then pan-fried, to be eaten hot and slightly crisp. A classic at festivals and family meals, served as a starter or side dish.

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Ingredients

Ingredients

Marinade

Liaison

Spices & seasoning

Optional extras

On the side

Nutrition facts

469 kcal per serving

Protein
41.1 g
Carbohydrates
23.7 g
of which sugars
12.1 g
Fat
22.7 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the meat into very thin slices, about 5 mm, then place them in a bowl.
  2. Make the marinade by mixing the soy sauce, sugar, chopped garlic, sesame oil, pepper and finely sliced onion, then pour it over the meat.
  3. Leave to marinate for at least 20 minutes in the fridge, stirring from time to time.
  4. Dust each slice with flour, tapping off the excess.
  5. Beat the eggs with a pinch of salt in a shallow dish.
  6. Heat a little oil in a pan over medium heat. Dip each slice in the beaten egg, then place it in the pan.
  7. Fry for 1 to 2 minutes on each side, until the surface is set and lightly golden, then serve straight away with rice and kimchi.

Variations and tips

Vegetarian version. Replace the beef with slices of shiitake mushroom or courgette, keeping the same marinade and coating.

Using what's available here. If Korean soy sauce isn't available, use a regular soy sauce and add a spoonful of honey.

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Original Ecomely recipe.