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.
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.