Meat Jun w/dipping sauce
2 Pounds Tri tip steak
1 Cup Yamasa shoyu
1 Cup Sugar
3 Tablespoons Sesame Oil
1 Tablespoon Wesson Oil
3 Cloves Garlic, crushed
1 Tablespoon Green Onion, sliced
1 Tablespoon Roasted sesame seed, crushed
1 Tablespoon Chili pepper powder
2 Cups Flour
Oil for frying
1/2 Cup Ko Shu Jang paste
1/2 Cup Yamasa shoyu
4 Tablespoons Sugar
4 Tablespoons Rice Vinegar
A delicious Korean-Hawaiian battered meat dish. Serve with white rice.
Have the meat sliced into teriyaki style slices (ask your butcher or slice it yourself).
Combine shoyu and sugar, mix well.
Then add the rest of the ingredients except for the flour and eggs. Mix well.
Marinate the meat in a bowl, overnight if possible or lomi the meat for 5-10 minutes.
Coat each piece of meat in the flour then dip it into the egg.
Cover the bottom of the fry pan with oil and fry on medium to medium low heat until golden brown. You will need to add oil after each batch is cooked. Drain on paper towels.
1/2 c. ko shu jang paste
1/2 c. Yamasa shoyu
4 Tbs. sugar
4 Tbs. rice vinegar