4 1/2 hours
Makes:4 to 8 (Depends on serving style)
Jeon is actually a term for any type of small, flour or starch coated and pan fried meat or vegetable. These small dishes are often served as drinking snacks, appetizers, or as part of a ban chan array with a Korean meal.
Gogi Jeon refers to meat dishes of this type.
1 pound lean beef, pork, or chicken
3/4 cup flour
1/4 cup potato starch
vegetable oil to pan fry
2 tablespoons soy sauce
2 tablespoons water
1 inch knob of fresh ginger, peeled
4 cloves garlic, peeled
2 tablespoons honey
1 teaspoon rice wine
1 teaspoon (EDIT:Citron) or lemon juice
Mix Marinade Place the first four marinade ingredients in a blender and liquefy.
Transfer to a mixing bowl, add the rest of the marinade ingredients and mix well. Let stand 1 hour at room temperature.
Cut meat into roughly 1/2 inch by 1 1/2 inch strips. Lightly salt & pepper each strip and let stand for ten minutes.
Add meat to marinade and let stand in the refrigerator for 2 hours.
Mix flour and starch together.
Break eggs into a medium mixing bowl and beat well.
Remove meat from marinade and pat dry.
Add 2 to 3 tablespoons cooking oil to a non stick pan and Heat over medium heat.
Dredge meat through flour mix, dip in beaten egg, and fry for about two minutes per side(just lightly browned). Repeat until all meat is cooked.
Serve with a soy sauce based dipping sauce. May be served as a side dish (Ban Chan) part of a meal, as a drinking snack with kimchi, or as an appetizer.
As a variation, place the marinated meat on mini skewers with asparagus stalks, red and green bell pepper, and green onion all cut to the same length as the meat. Dredge, dip, and fry as above.
Member recipes are not tested by the CHOW food team.