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{{Short description|Korean fried beef dish}} |
{{Short description|Korean fried beef dish}} |
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[[File:Meat jun.jpg|thumb|Meat jun]] |
[[File:Meat jun.jpg|thumb|Meat jun]] |
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'''Meat Jun''' is a [[Korean cuisine|Korean]] origin, consisting of thinly sliced [[beef]] dipped in [[egg]] batter and fried. A type of [[Jeon (food)|jeon]], it is a popular dish served at Korean restaurants, served both as an entree and part of a mixed [[plate lunch]]. It is usually served with a [[Soy sauce|soy]] or [[gochujang]] based dipping sauce. |
'''Meat Jun''' is a dish of [[Korean cuisine|Korean]] origin, consisting of thinly sliced [[beef]] dipped in [[egg]] batter and fried. A type of [[Jeon (food)|jeon]], it is a popular dish served at Korean restaurants, served both as an entree and part of a mixed [[plate lunch]]. It is usually served with a [[Soy sauce|soy]] or [[gochujang]] based dipping sauce. |
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Meat Jun was first introduced to the US by a local Korean restaurant in Kaneohe, Hawaii called Kim Chee #1 Restaurant founded in 1977. There are multiple franchises on Oahu, Hawaii. Another known location is Kim Chee Restaurant #7 located in Aiea, Hawaii. |
Meat Jun was first introduced to the US by a local Korean restaurant in Kaneohe, Hawaii called Kim Chee #1 Restaurant founded in 1977. There are multiple franchises on Oahu, Hawaii. Another known location is Kim Chee Restaurant #7 located in Aiea, Hawaii. |
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Revision as of 23:41, 20 November 2022
Meat Jun is a dish of Korean origin, consisting of thinly sliced beef dipped in egg batter and fried. A type of jeon, it is a popular dish served at Korean restaurants, served both as an entree and part of a mixed plate lunch. It is usually served with a soy or gochujang based dipping sauce.
Meat Jun was first introduced to the US by a local Korean restaurant in Kaneohe, Hawaii called Kim Chee #1 Restaurant founded in 1977. There are multiple franchises on Oahu, Hawaii. Another known location is Kim Chee Restaurant #7 located in Aiea, Hawaii.
See also
References
- nowfeed.me. "Meat Jun". Archived from the original on 2012-11-16. Retrieved 2011-05-28.
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