Meat jun: Difference between revisions
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{{Short description|Hawaii-adapted Korean pan-fried beef dish}} |
{{Short description|Hawaii-adapted Korean pan-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 highly popular dish in [[Cuisine of Hawaii|Hawaii]], and is usually known as beef jun outside of the islands. Like [[Jeon (food)|jeon]], the Korean word for fritter, it consists of thinly sliced marinated beef dipped in an egg batter that is then pan-fried, or deep-fried, and typically served with rice, [[Macaroni salad|mac salad]] and [[banchan]], like how many other [[Plate lunch|plate lunches]] in Hawaii are served.<ref>{{Cite web |last=Kalani |first=Nanea |date=2011-10-14 |title=Friend or Foam: Hawaii's Plate Lunch History |url=https://www.civilbeat.org/2011/10/13267-friend-or-foam-hawaiis-plate-lunch-history/ |access-date=2024-11-08 |website=Honolulu Civil Beat |language=en}}</ref> Meat jun originates from a Korean dish known as soegogi-jeon (쇠고기전), or gojijun, which translates to meat, or beef fritter. |
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'''Meat jun''' is a food dish popularized in Hawaii,<ref>{{cite web | url=https://firstwefeast.com/features/hawaii-food-history/ | title=6 Foods That Tell the Real Story of Hawaii }}</ref> and largely found only there. It consists of thinly sliced beef dipped in egg batter that is deep fried and takes its name from the Korean word [[jeon (food)|jeon]], which means fritter. Meat jun is a popular dish served at Korean Hawaiian restaurants, offered either as an entree or part of a mixed [[plate lunch]]. It is usually served with a [[soy sauce|soy]]- or [[gochujang]]-based dipping sauce. |
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While Meat jun is the Hawaiian adaptation of the Korean dish, soegogi-jeon, it is served as an everyday dish instead of being reserved for special occasions, and what makes this dish different from typical beef jeon is that the beef is marinated.. This dish is an example of the cultural blending that commonly occurs due to the outside influence of other cultures on the islands of Hawaii.<ref>{{Cite web |date=2020-10-15 |title=The Mixed Plate |url=https://thenewgastronome.com/the-mixed-plate/ |access-date=2024-11-08 |website=The New Gastronome |language=en-US}}</ref> |
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==Ingredients== |
==Ingredients== |
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Meat jun is a simple dish composed of marinated meat, eggs, and flour. While jeon can be made with many other ingredients, this Hawaiian take on soegogi-jeon is typically made with thinly sliced beef that is marinated in a sweet soy sauce ([[shoyu]]) and will usually come with a simple dipping sauce that is either soy- or gochujang- based which is mixed with rice wine vinegar, [[sesame oil]] and red pepper flakes or [[chili oil]], which is typically optional.<ref>{{Cite web |date=2022-07-08 |title=Meat Jun (Chen-Ya) - Hawai'i Nutrition Center |url=https://nutritioncenter.ctahr.hawaii.edu/meat-jun-chen-ya/ |access-date=2024-11-04 |language=en-US}}</ref> |
Meat jun is a simple dish composed of marinated meat, eggs, and flour. While jeon can be made with many other ingredients, this Hawaiian take on soegogi-jeon is typically made with thinly sliced beef that is marinated in a sweet soy sauce ([[shoyu]]) and will usually come with a simple dipping sauce that is either [[Soy sauce|soy]]- or [[gochujang]]- based which is mixed with rice wine vinegar, [[sesame oil]] and red pepper flakes or [[chili oil]], which is typically optional.<ref>{{Cite web |date=2022-07-08 |title=Meat Jun (Chen-Ya) - Hawai'i Nutrition Center |url=https://nutritioncenter.ctahr.hawaii.edu/meat-jun-chen-ya/ |access-date=2024-11-04 |language=en-US}}</ref> |
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== See also == |
== See also == |
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Revision as of 01:09, 8 November 2024
Meat jun is a highly popular dish in Hawaii, and is usually known as beef jun outside of the islands. Like jeon, the Korean word for fritter, it consists of thinly sliced marinated beef dipped in an egg batter that is then pan-fried, or deep-fried, and typically served with rice, mac salad and banchan, like how many other plate lunches in Hawaii are served.[1] Meat jun originates from a Korean dish known as soegogi-jeon (쇠고기전), or gojijun, which translates to meat, or beef fritter.
While Meat jun is the Hawaiian adaptation of the Korean dish, soegogi-jeon, it is served as an everyday dish instead of being reserved for special occasions, and what makes this dish different from typical beef jeon is that the beef is marinated.. This dish is an example of the cultural blending that commonly occurs due to the outside influence of other cultures on the islands of Hawaii.[2]
Ingredients
Meat jun is a simple dish composed of marinated meat, eggs, and flour. While jeon can be made with many other ingredients, this Hawaiian take on soegogi-jeon is typically made with thinly sliced beef that is marinated in a sweet soy sauce (shoyu) and will usually come with a simple dipping sauce that is either soy- or gochujang- based which is mixed with rice wine vinegar, sesame oil and red pepper flakes or chili oil, which is typically optional.[3]
See also
References
- ^ Kalani, Nanea (2011-10-14). "Friend or Foam: Hawaii's Plate Lunch History". Honolulu Civil Beat. Retrieved 2024-11-08.
- ^ "The Mixed Plate". The New Gastronome. 2020-10-15. Retrieved 2024-11-08.
- ^ "Meat Jun (Chen-Ya) - Hawai'i Nutrition Center". 2022-07-08. Retrieved 2024-11-04.
- nowfeed.me. "Meat Jun". Archived from the original on 2012-11-16. Retrieved 2011-05-28.
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