Gogi Jun, ( Meat Jun )

Gogi Jun – Korean Recipe Made Simple

Gogi jun is a simple Korean way to make beef that is flour and egg battered. For how simple this recipe is, people mess it up. They don’t know thatyou have to follow a few simple steps to get it to come out right.

Nutrition Rating: BroccoliBroccoliBroccoli

What is Gogi Jun?

Jun is a Korean recipe to make food in which something is “flour and egg battered”. It’s light and delicately crispy. It’s simple and delicious. Jun is actually a word in Korean that means “Flour, Egg battered, and pan fried.”  You have probably guessed by now, that the recipe for gogi jun is simply a beef fried with an outer egg wrapper. But wait, you need to know a couple things before diving in.

How Do You Make Gogi Jun?

Gogi Jun is an easy Korean Recipe that anyone can make. There are basically two tricks that I do to make this recipe taste great. The first trick is how I season my beef, I actually use a spice that is totally not Korean, but it tastes great. Next you need to know how to get the flour and egg to stick. My family asks me often how I make the beef jun taste so great, I kind of smile, and say with my love. But I am going to reveal my secret here.

Gogi Jun – Trick # 1

I am Korean, and revealing this trick is sort of embarrassing, as Koreans in general are very traditional and don’t like tradition messed with. However, my husband is American, and he has introduced me to a great many tricks to American cooking. This trick I could not resist trying in Korean cooking, but it works great. The trick that I do is that I use an American seasoning for flavoring beef and that seasoning is called caraway seed. The first time I tried this out I kept it a secret and wanted to see what people thought. I only used a little bit, as to not let someone know that I was breaking tradition. To my great surprise everyone loved it, and wanted to know what I did. I said nothing, and that it’s the same way that we always do it. Only now, in this recipe I am revealing my trick to the best gogi jun. What can I say, caraway seeds make beef taste better. Just make sure to grind the seeds and not use them whole.

Gogi Jun – Trick # 2

This next trick is something simple, but I have found that so many people do not know about this and ruin the gogi jun before they even start. The problem is that if you do not do this step correctly the egg will not stick to the beef and come out not looking very tasty.

First, please understand that flour needs time to stick to the beef. In order for the flour to stick to the beef, the flour needs time to adhere to the beef. Dipping the beef quickly in flour then transferring to the egg, and into the frying pan ruins the bond the flour needs to stick. What you need to do instead is to flour coat the beef and let it sit five to ten minutes, letting the flour absorb moisture and stick to the beef.

Second, like flour needs time to stick, egg needs time to absorb. Many people rush this step, and if you do, the egg will run off the beef before you get it into the frying pan. The egg needs another three to five minutes in the egg before transferring to the frying pan. When the flour properly sticks to the beef, and the egg properly sicks to the flour the jun will turn out perfect every time.


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Gogi Jun, ( Meat Jun )
Gogi Jun
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Gogi jun is a simple Korean way to make beef that is flour and egg battered. For how simple this recipe is, people mess it up. They don't know that ... read more
Gogi Jun
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Rating: 0
You:
Rate this recipe!
Gogi jun is a simple Korean way to make beef that is flour and egg battered. For how simple this recipe is, people mess it up. They don't know that ... read more
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Servings Prep Time
people 15minutes
Cook Time
15minutes
Servings Prep Time Cook Time
people 15minutes 15minutes
Ingredients:
Ingredients:
Instructions
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  1. Gather the ingredients for making gouge jun.
  2. Slice the beef at a diagonal bias to create pieces that are about (1 1/2 x 2inch) or (3.5 x 5cm)
  3. Repeat this process to slice all the beef to this size.
  4. Lay the beef out on a the cutting board for seasoning.
  5. Season the beef with salt and black pepper.
  6. Liberally coat each piece of piece of beef with flour, shaking off excess.
  7. Let the beef rest five to ten minutes with the coat of flour.
  8. While the beef is resting whip the eggs in a mixing bowl.Fish Jun - Egg whipping
  9. While the beef is resting preheat the griddle on medium-low heat.Fish Jun - Griddle
  10. Generously coat the griddle with canola oil.Fish Jun - Oiled griddle
  11. Start to transfer the beef to the egg wash in batches. Let the beef sit in the egg wash for three to five minutes.
  12. Transfer all the beef from the egg wash to the griddle, and put the next batch of beef in the egg wash. When the first batch turns golden brown on one side, flip the beef over to the other side. Then transfer the next batch from the egg wash to the griddle. Repeat this process until all the beef are cooked.
  13. When beef is golden brown on both sides transfer to a plate lined with paper towel.
There is no Nutrition Label for this recipe yet.
Recipe Notes

The oil listed in the ingredients section of the recipe is the amount of oil that is expected to be absorbed by the beef during the pan frying. It is there for the nutrition calculation, and not intended as the amount that you will need to pan fry the beef. Please use a heart healthy oil for making beef jun.

Chef Tips:  Making Great Beef Jun

Use a skillet that is made for pan frying. Pan frying is much like deep frying except that with pan frying you use only enough oil to immerse the food half way.  In pan frying you cook food on one side then flip the food over and cook the other side. This is different then deep frying where you fry the food completely immersed. With pan frying you want to dedicate a heavy cast iron pan for frying food, so it becomes seasoned properly for frying.

Cast Iron frying pans become seasoned over time to the type of food you cook in them.  For this reason you want to dedicate a cast iron pan for the type of food you cook.  For instance, frying pans used to fry potatoes, rice, or pasta build up starch and get "seasoned" over time for cooking starches, making the pan not stick to starches. In the same manner, pans used to fry fats, oils, and meat get "seasoned" for cooking fats, oils, and meat, making the pan not stick for fats, oils, and meats. If you mix the two, everything will almost always stick, leaving you frustrated with food always sticking.

The type of cooking pan that I recommend most for pan frying is a heavy cast iron pan. The heaviness of the pan absorbs and traps heat, keeping the oil a constant temperature while cooking. Once the cast iron pan is seasoned it wont stick to fats, oils, and meats making it a very useful tool in your kitchen.

Published by

Ella Knowlen

Ella works as an artist and writer for the Nue Notion Enterprises Corporation.

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