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Beef

Beef, Dinner, Korean, Lactose Free, Recipes

Meat Jun

November 3, 2020

Meat Jun, Cucumber Salad, Rice, Korean Potatoes

I was only vaguely familiar with meat jun until my sister sent me a text with a photo of her “plate lunch” which featured this dish.  That piqued my interest enough for me to delve into the subject of this simple and homey dish.  I discovered that meat jun was introduced by a local Korean restaurant on Oahu many years ago.  It is a type of jeon, which refers to a Korean method of preparing seasoned meat or vegetables that are coated in flour and egg wash before being fried.  As is the case with many cross-cultural dishes in Hawaii, meat jun is a local island style invention.

Filet Mignon & Marinade

The meat for this recipe should be very thin so that it cooks quickly.  Many use top sirloin or ribeye.  I went to my local Safeway and asked the butcher if he would slice some filet mignon for me.  He asked me what I was going to make with it and when I told him, he said “that is going to be the best meat jun ever!”  As it turned out, filet mignon worked well because it’s so tender.

Marinating Meat Jun

Because the meat is sliced thin, it only needs to marinate in the sauce for 20 minutes before it is coated with flour, dipped in egg and pan-fried.

Meat Jun, Cucumber Salad, Rice, Korean Potatoes

Meat jun is delicious served with  rice and crunchy cucumbers or kimchi.  Leftovers hold up very well and need just a quick zap in the microwave to warm the meat up a bit.  The dipping sauce is excellent drizzled over the meat.  It has a good dose of vinegar which adds a nice zing to the soy marinated meat.  This unassuming dish is most addicting.

Meat Jun, Cucumber Salad, Rice, Korean Potatoes

Meat Jun
 
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Serves: 2 - 4
Ingredients
  • For meat jun:
  • ½ pound thinly sliced filet mignon
  • ¼ cup less sodium soy sauce (Kikkoman recommended)
  • 1½ tablespoons sugar
  • 2 teaspoons sesame oil
  • 1 garlic clove, minced
  • 1 tablespoon thinly sliced green onion
  • 1 teaspoon roasted sesame seeds
  • ½ cup flour
  • 3 large eggs
  • canola oil for frying
  • For dipping sauce:
  • 2 tablespoons less sodium soy sauce
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar
  • 2 teaspoons finely chopped green onion
  • ½ teaspoon roasted sesame seeds
  • ½ - 1 teaspoon gochugaru
Preparation
  1. Combine soy sauce through sesame seeds in a medium sized bowl. Add meat slices and marinate for 20 minutes (up to 30 minutes for thicker slices). Place marinated slices of meat on paper towels to drain slightly, just before you are ready to cook them (discard sauce).
  2. Meanwhile, combine dipping sauce ingredients in a small bowl. Mix well and set aside.
  3. Place flour in a wide shallow bowl, and whisk eggs in another wide shallow bowl. Heat ¼ cup of canola oil in a large skillet over medium heat (enough to generously coat the entire bottom of the pan). Use tongs to dip meat in the flour making sure to cover each piece well. Gently shake off any extra flour, then dip meat in whisked eggs making sure to coat well. Place on a piece of foil. Continue with all of the meat slices. Working in batches, fry meat until golden brown, about 45-60 seconds per side. Transfer to a paper towel lined plate. Continue cooking the rest of the meat. Slice meat into strips about 1-inch wide. Arrange meat on platter and serve with dipping sauce on the side.

 

Beef, Dinner, Eggs, Korean, Lactose Free, Recipes, Rice Dishes, Veggies

Korean Soybean Sprouts Rice Bowl

September 26, 2020

Soybean Sprouts Rice Bowl with Sunny-Side Up Egg

To say that I love rice would be an understatement, so making this umami filled rice bowl was an easy decision.  Once you do a little prep work, everything goes into a rice cooker.  It’s a suitable meal for lunch or dinner.

Soybean Sprouts & Kimchi

Even thought the sprouts are cooked with the rice and other ingredients, they still retain a nice texture.  The kimchi adds such a wonderful flavor to the rice, with just a bit of heat.

Soybean Sprouts

Soybean Sprouts, Kimchi & Filet Mignon over Rice

The original recipe from Korean Bapsang calls for adding a bit of seasoned beef or pork to the rice dish as an option. However, you can omit this for a vegetarian version. I have cooked this dish with and without meat and both are equally delicious.  All ingredients are added on top of the rice (pictured above) then cooked together.

Cooked Soybean Sprouts, Kimchi & Filet Mignon over Rice

Once your rice timer goes off, you are ready to serve your meal.

Rice Bowl Sauce

The sauce is drizzled over the rice bowl.  I couldn’t resist adding a sunny-side up egg to mine.

Soybean Sprouts Rice Bowl with Sunny-Side Up Egg

Soybean Rice Bowl
 
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Adapted from Korean Bapsang blog
Author:
Serves: 2
Ingredients
  • 1 cup (measuring cup for rice cooker) short grain white rice
  • Vegetables & Meat:
  • 8 ounces soy bean sprouts, rinsed and drained well
  • 3 ounces filet mignon, thinly sliced (omit meat and next 4 ingredients for vegetarian version)
  • ½ teaspoon minced garlic
  • 2 teaspoons soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon sesame oil
  • ½ cup kimchi, thinly sliced
  • 1 tablespoon kimchi juice
  • Sauce:
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon gochugaru (Korean red pepper flakes)
  • 1 teaspoon roasted sesame seeds
  • ½ teaspoon garlic, minced
  • ½ teaspoon sugar
  • 2 green onions, finely chopped
  • 2 sunny-side up eggs (optional)
Preparation
  1. Rinse rice and drain well. Place in rice cooker. Add water to 1 cup line minus 1 tablespoon.
  2. Marinate meat (if using) with garlic, soy sauce, mirin and sesame oil. Meanwhile, heat a small skillet with a 1½ teaspoons of canola oil over medium high heat. Stir fry kimchi for 2 minutes, adding some juice from the kimchi to intensify the flavor. Remove to a small plate. Add meat (if using) to the same pan and stir fry for a minute or two, just until barely cooked through.
  3. Spread soy bean sprouts over the the rice, followed by the kimchi, and meat. Start the rice cooker (do not use quick cooking option).
  4. While the rice is cooking, mix all of the sauce ingredients together in a small bowl. When the rice is nearly done, cook your sunny-side up eggs. When the rice timer goes off, gently fluff the rice distributing the bean sprouts, kimchi and meat. Serve in bowls with sauce drizzled over the rice and top with sunny-side up eggs.

 

Beef, Dinner, Japanese, Lactose Free, Recipes, Sauces

Best Teriyaki Meat Sticks

July 31, 2020

Best Teriyaki Meat Sticks

Over the course of a month or so, I have been on a quest to find the best cut of meat for my teriyaki meat sticks.  I first tried ribeye which turned out to be just fine but not exactly what I was hoping for.  The next time I bought thinly sliced “teriyaki style” meat from my local market.  The thin slices of meat caught my attention but as it turned out, they use round steak which is generally quite tough.  I asked the butcher for his suggestion and tri-tip was his recommendation. Stan kindly offered to slice the meat for me so we made a plan.  I would pick up the meat the following day so he would have the chance to freeze the meat for a bit which makes it much easier to slice in to thin strips.

Best Teriyaki Meat Sticks with Oi Kimchi & Onigiri

Tri-Tip

Stan was absolutely correct.  The trip-tip was tender and flavorful.  I appreciated that he offered to slice the meat for me which saved me some time.  It’s fairly easy to slice the meat at home once you freeze it for about an hour to firm up.  All you need is a steady hand and a good knife.

Teriyaki Sauce

The teriyaki sauce smells divine.  The secret ingredient in the sauce is Sherry.  Look for a decent dry or medium Sherry (from Spain=the real deal) if possible.

Medium Sherry

Best Teriyaki Meat Sticks with Oi Kimchi, Mac Salad, Rice

Leftover meat sticks makes a tasty lunch the following day.  I wrap them in foil and heat in the toaster oven for a 5 minutes. Serve with kimchi and mac salad.

Best Teriyaki Meat Sticks

Best Teriyaki Meat Sticks

Best Teriyaki Meat Sticks
 
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Serves: 14 meat sticks
Ingredients
  • 1 pound tri-tip, sliced into strips that are ⅛-inch thick and 1-inch wide
  • 14 bamboo skewers
  • Teriyaki Sauce
  • ¼ cup granulated sugar
  • ¼ cup + 1 tablespoon soy sauce (Kikkoman recommended)
  • 2 tablespoons sherry (Hartley & Gibson's Amontillado Medium Sherry recommended)
  • 1 tablespoon + 1 teaspoon canola oil
  • 2 medium garlic cloves finely chopped
  • ¼ cup thinly sliced green onions
  • roasted sesame seeds to finish (optional)
  • Note: If you want extra sauce to drizzle over the cooked meat sticks increase recipe by half. Use ½ cup + 3 tablespoons of sauce to marinate meat strips. Reduce the remainder of the sauce in a small saucepan over very low heat (or sauce will burn) until slightly syrupy, about 5 minutes or so. Brush or drizzle the sauce over the cooked meat sticks before serving.
Preparation
  1. Soak 14 bamboo skewers in water while you prepare the sauce and meat sticks
  2. Combine sugar, soy sauce and sherry in a medium bowl, stirring until the sugar has dissolved. Mix in oil, garlic and green onions. Set aside.
  3. Slice tri-tip in to ⅛-inch thick and 1-inch wide strips. Place in medium-sized bowl and pour in teriyaki sauce. Toss meat in sauce, cover and refrigerate for 1 hour (no longer or meat will be too salty), turning meat in marinade occasionally. Thread beef strips weaving back and forth, onto soaked bamboo skewers.
  4. Heat gas or charcoal grill to medium-high to high heat. Clean and oil grill grates. Place meat sticks on grates and cook, turning several times to ensure they are nicely charred. Cooking time is about 3-4 minutes total on a hot grill.

 

Appetizers, Beef, Dinner, Korean, Lactose Free, Recipes, Sandwiches

Korean Buns

March 12, 2020


Korean Buns

I posted a recipe for Korean hamburger patties back in 2012. This is one of my favorite recipes and I make it on a regular basis.  This post is a description of how my mom originally made the dish using the ground meat mixture on hot dog buns.  I always requested these Korean buns when my girlfriends came over for a slumber party (back in the day).  These are so easy to make and very tasty.

Korean Buns Ingredients

You can make the meat mixture earlier in the day and store it in your refrigerator until you are ready to prepare the buns.  The few ingredients for this recipe all have that umami flavor that makes this simple meal so good.

Korean Buns Meat Mixture

Hot Dog Buns

I used 5 hotdog buns that I split, making 10 Korean buns.  The meat mixture is spread thinly over each bun and broiled quickly.  I used the remainder of the meat for slider patties for another meal.  If you are making the buns for a crowd you can use 10-12 buns instead of 5.

Korean Buns

Serve the buns with a crispy salad and you’re all set.  If you want a little kick, drizzle a bit of sriracha on each bun.

Korean Buns

Korean Buns
 
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Serves: 10 split buns
Ingredients
  • 5 hot dog buns, split (depending on how many people you are serving, use up to 12 buns making 24 split buns)
  • 1 pound lean ground beef (I use ground sirloin)
  • 1 tablespoon finely chopped onion
  • 3 tablespoons finely chopped green onion
  • 1 medium clove garlic, minced
  • 1 teaspoon sesame oil
  • 4 tablespoons soy sauce (Kikkoman recommended)
  • 1 heaping teaspoon sugar
  • 1 large egg
  • To garnish: Roasted sesame seeds and thinly sliced green onions
Preparation
  1. Place oven rack on the second position from the top, about 6 inches away from the element. Preheat broiler on high. Line a large sheet pan (jelly roll pan works great) with foil for easy clean up.
  2. In a large bowl, gently break up the ground beef with two forks or your fingertips. Add onion, green onion, garlic, sesame oil, soy sauce, sugar and egg. Mix gently to combine ingredients.
  3. Spread a thin layer of the meat mixture on each split bun, covering as much of the edge of each bun as possible.
  4. Place pan under the broiler and broil for a few minutes until the meat is cooked and the buns are nicely browned on the edges. The buns are best served right away but leftovers can be reheated in a toaster oven.

 

Beef, Dinner, Italian, Lactose Free, Pasta, Recipes

Tender Meatballs ~ Lactose Free

February 25, 2020

Tender Meatballs - Lactose Free

These meatballs are moist and tender thanks to the addition of cottage cheese.  I use a lactose free brand of cottage cheese as I am lactose intolerant.  Thankfully, there are many lactose free options available these days, which means dishes that were formally off limits for those of us who cannot tolerate regular dairy products are now on our menus.

Lactose Free Cottage Cheese

Lactaid or Green Valley Creamery offers lactose free cottage cheese.  Of course you may use regular cottage cheese if you do not have lactose intolerance.

Fresh Italian Parsley and Marjoram

Fresh Italian parsley and marjoram add a wonderful flavor to these meatballs.  Marjoram is one of my favorite herbs.  If you are not familiar with it, give it a try!  I’m sure it will become a favorite of yours too.

Tender Meatballs & Spaghetti

The meatballs are fried in a bit of olive oil until they are nicely browned on all sides. I like the texture and flavor the meatballs have when pan fried in a skillet.  Serve them with your favorite sauce and pasta.

Tender Meatballs - Lactose Free

Tender Meatballs & Spaghetti

Tender Meatballs
 
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Serves: 24 meatballs
Ingredients
  • ⅓ cup panko
  • ⅓ cup lactose free milk (or regular milk)
  • ⅓ cup finely minced onion
  • 1 medium garlic clove, minced
  • ¼ cup chopped Italian parsley
  • 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried marjoram)
  • 1 teaspoon dried oregano
  • 1 large egg, lightly beaten
  • ½ cup lactose free cottage cheese (drained if very wet, chopped if very large curds)
  • 1½ teaspoons kosher salt
  • freshly ground black pepper
  • 1 pound lean ground beef (I use ground sirloin)
  • 2 tablespoons olive oil for frying
  • Julienned fresh basil (optional)
  • Grated Parmesan (optional)
Preparation
  1. Place the panko in a small bowl and moisten them with enough milk to cover the crumbs. Give them a quick stir, then let them sit for 10 minutes to soften. Gently squeeze out the excess moisture.
  2. Place ground beef in a large bowl. Break it apart gently with two forks. Mix in panko, onion, garlic, herbs, egg, cottage cheese, salt and pepper. Mix gently with two forks until all of the ingredients are evenly incorporated.
  3. Roll meatballs into 24 golf ball sized balls.
  4. Heat oil on medium heat in a wide deep-sided skillet until shimmering. I use my Anolon 12" x 3" skillet. Fry all of the meatballs at once or in batches if your pan is smaller. Turn them to brown on each side, about 7 minutes total. They are done when they reach 165 degrees.
  5. Serve with your favorite pasta and sauce. Top with julienned fresh basil and parmesan cheese (I use lactose free Boar's Head brand).

 

Beef, Dinner, Pork, Recipes, Sauces, Smoker

Smoked Cheesy Barbecue Meatballs

February 18, 2019

Smoked Cheesy Barbecue Meatballs

To say we love meatballs would be an understatement.  Whether tinkering with old recipes or trying new ones, meatballs are always a treat.  This recipe falls in the middle: old and new together.  I adapted this recipe from Vindulge.  I have made smoked meatballs before with great success.  But these smoked barbecue meatballs are more complex.  The centers are filled with just the right amount of pepper jack cheese that makes for a wonderful surprise when you cut into them.  They are delicious served with a side of potato salad or mac and cheese. I can imagine they would also be excellent served with grilled polenta or piled on top of a garlic toasted baguette.

Stuffed with Pepper Jack Cheese & Rolled Into Balls

Once you have your meatballs prepped, there is little left to do but patiently wait for them to smoke, which takes about 2 hours.  These meatballs are particularly tender and flavorful due to the little bit of cheese in the center.  Use any good quality cheese that melts nicely.  Pepper jack is my first choice, but mozzarella or cheddar would also be tasty.

Smoking the Meatballs

Tasty Barbecue Sauce

We don’t have TJ’s in Hawaii so whenever I’m in San Francisco I pick up a few items to bring back home with me.  I love the flavor of their Bold & Smoky Kansas City Style barbecue sauce.  Brush or drizzle the sauce over the smoked meatballs then send them back to the smoker for another 30 minutes.  You could also warm up the sauce and brush it on the meatballs once they are done smoking.


Brushing Barbecue Sauce on Smoked Meatballs


Smoked Cheesy Barbecue Meatballs

Very tender and flavorful meatballs served with eggy potato salad and green beans.

Smoked Cheesy Barbecue Meatballs

 

Smoked Cheesy Barbecue Meatballs
 
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Cook time
Total time
 
Recipe adapted from Vindulge blog
Author:
Serves: 22-24 meatballs
Ingredients
  • 1 pound ground chuck
  • ⅓ pound ground pork
  • ¼ cup fine panko
  • ¼ scant cup milk
  • 1 tablespoon of your favorite dry rub or see below*
  • 1 teaspoon kosher salt
  • ½ teaspoon dried thyme
  • 2 heaping teaspoons finely chopped parsley
  • ¼ cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 large egg, lightly beaten
  • 5 pepper jack cheese sticks, cut into 5 even pieces
  • 1 cup barbecue sauce
  • *dry rub ingredients (save the leftovers for more meatballs or grilled chicken)
  • ½ cup brown sugar
  • ¼ cup paprika
  • 2 teaspoons freshly ground coarse black pepper
  • 2 teaspoons mild chili powder
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • ¼ - ½ teaspoon cayenne pepper
  • 1 tablespoon kosher salt
Preparation
  1. Preheat your smoker to 225 degrees.
  2. Combine panko with milk in a small bowl. Stir and set aside.
  3. In a large bowl mix ground chuck and ground pork together with two large forks. I find this keeps the meat from getting dense and tough. Add softened panko and all the other ingredients to the bowl except the cheese and barbecue sauce. Mix gently to ensure all ingredients are well distributed.
  4. Divide the meat into golf ball sized portions. You should end up with 22-24 pieces. Gently form each piece into a ball and make a small indentation in the center for the cheese. Pinch the meat together around the cheese and gently re-roll into a ball if needed. Do your best to make a tight seal around the cheese. Some of the cheese may seep out as the meatballs smoke but don't worry, they will be just fine.
  5. Place meatballs on a smoker tray or rack. Smoke for about 1½ hours, or until the internal temperature reads 155 degrees. Once they are 155 degrees, remove the meatballs to a heat proof pan (cast iron, stainless steel, or carbon steel pans work great). Pour or brush barbecue sauce over the meatballs and return to the smoker. Raise the temperature up to 275 degrees. The meatballs are done when they reach 165 degrees. Total time in the smoker is about 2 hours. Serve right away with your favorite side dishes.

 

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