Zucchini and Meat Jun

Korean comfort food to make today.

The jun or chon recipes here are from Joan Namkoong, a second-generation Korean American, whose parents owned one of the first Korean restaurants in Hawaii. Joan is a former food editor for the Honolulu Advertiser and cookbook author. Her book A Korean Kitchen explores the Korean American experience in Hawaii through local Korean food culture and how it evolved in the Islands to form its own distinct style of Korean food in Hawaii. – Melanie Kosaka

Zucchini Jun

1 medium zucchini
2 tbsp. flour
1 egg, beaten
oil for frying

Method: Cut the zucchini in 3/8 inch slices. Place flour in shallow bowl. Heat a skillet over medium high heat. Coast zucchini slices in flour. Dip into egg to coat.Add oil to skillet when hot and place the zucchini slices in the pan. sprinkle with salt. Fry until golden brown and turn each piece to brown the other side. Test for doneness with a fork, zucchini should be firm and slightly tender.     

Meat Jun  

1/2 pound top round or sirloin, sliced thin
2 tbsp. Basic Korean Sauce
2 tbsp. four
2 eggs, beaten
Oil for frying

Method: Marinate sliced meat in Basic Korean Sauce for an hour. Place flour in a shallow bowl and coat meat. Dip in egg batter to coat well. Heat a skillet over medium high heat, add about 2 tbsp. of oil for frying. Brown the meat, turning to brown the other side. Transfer to a paper towel-lined plate. Add more oil as needed as you continue to cook the meat.

Serve at room temperature or hot.     

Basic Korean Sauce
2/3 cup soy sauce*
1/3 cup water
1 tbsp. garlic, minced
1/3 cup sugar
2 tbsp. sesame oil
2 tbsp. roasted sesame seeds
1/2 cup green onions, chopped

Whisk ingredients together. Adjust sugar to your taste. This sauce can be used for kalbi, bulgogi, chicken, or as the base for a light salad dressing.

*Joan formulated her recipes using Kikkoman soy sauce. 

Joan's cookbook


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