May 1, 2019

Meat Jun (Korean Meat Pancakes)

Posted by HI Cookery under 05 May | Tags: , , , |
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Meat Jun

(Korean Meat Pancakes)

May: National Beef Month

Our favorite Korean restaurant back in Hawaii is Yummy Korean BBQ.  It is informal, fast and relatively cheap for huge portions—and it lives up to its name! Islander and her ohana (family) order Korean plate lunches at the food court (Navy Exchange Pearl Harbor, Don Quijote/Daiei Waipahu, Ala Moana and Pearlridge centers) where Yummy Korean BBQ is located. As creatures of habit, Islander always gets kalbi, Highander orders bulgogi, Mommy and Daddy share a combo plate with barbecue beef and chicken and Islander’s brother gets meat jun.

Meat jun in Hawaii is basically soegogi-jeon in Korean. The pancakes are thinly sliced marinated pieces of meat, usually beef, dipped in flour and eggs and fried in a pan. It is a very flavorful food and we sometimes cook this for Islander’s brother when he visits us. It reminds us of the local ethnic cuisine from home as well as our good times together as ohana.

Make yummy memories—and meat jun—for the family during National Beef Month!

Recipe

(Adapted from Foodland)

Ingredients

  • 1 pound of beef ribeye or top sirloin, sliced thinly across the grain
  • ¾ cup soy sauce
  • 2 cloves garlic, minced
  • ¾ cup sugar
  • ½ cup water
  • 8 eggs, beaten
  • flour
  • oil for frying

Directions

Slice the beef across the grain. With a meat mallet, pound it down to 1/8-inch thin. In a bowl, pour the soy sauce.

Mix in the minced garlic. Stir in the sugar and water. Add the thin slices of meat.

In a large bowl, beat the eggs. In a flat pan, add the flour. Take a slice of meat and let the marinade drip back into its bowl. Dredge it on both sides with flour, shaking off excess. Coat in egg mixture. Fry in oil in a skillet, browning both sides. Drain on paper towel. Slice and serve hot with dipping sauce (see Notes) and steamed rice.

Notes

  • Dipping sauce is optional. To make it, combine 1/3 cup soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil and a pinch of red or black pepper in a measuring cup. Mix and dish out on dipping saucers.
  • Search our blog for other beef recipes.
 

May 1, 2012

Boeuf Bourguignon

Posted by HI Cookery under 05 May | Tags: , , , , |
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Boeuf Bourguignon

(Slow Cooker Beef Burgundy)

Beef Bourguignon

May: National Beef Month

Like most food bloggers, we were inspired to launch our own, HI Cookery, after the book (by Julia Powell) and movie, “Julie and Julia,” (Sony Pictures) came out. We wanted to try cooking and blogging about the various French foods mentioned in both media. But some of the recipes, like boeuf bourguignon, were just too time consuming and complicated to prepare. We cheated a bit by simmering our stew in a slow cooker and then garnishing it with pearl onions and mushrooms later for a flavorful French meal. While there are many versions of beef stew, try this classic one with burgundy wine. Cheers to fellow food bloggers on National Beef Month!

Recipe

(Adapted from Crock-Pot and Ottawa Citizen)

For the beef burgundy

  • 1/3  pound thickly sliced bacon, cut into 1 inch strips
  • 3 pounds stew beef, cut into bite size cubes
  • ¼ cup flour
  • olive oil
  • 1 large onion, chopped
  • 1 cup baby carrots
  • 3 garlic cloves, crushed
  • 1 – 1½ cups beef stock
  • 1 – 1½ cup burgundy wine
  • 1 tablespoon tomato paste
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • salt and pepper to taste

Directions

In a large skillet, fry up the bacon.  Transfer to the bottom of the slow cooker (we line ours with Reynolds brand slow cooker liners for easier cleanup). Dredge the beef into the flour and shake off excess.

Beef Bourguignon

Brown in the same skillet used to fry the bacon, adding a little olive oil each time to avoid sticking to the bottom.  Mix the beef with the bacon in the slow cooker. Prepare the vegetables.

Beef Bourguignon

In the same skillet, stir fry the onion, carrots and garlic until slightly brown.  Transfer to the slow cooker. Pour the beef stock and wine in the slow cooker and stir.  The liquid should cover the contents of the slow cooker.

Beef Bourguignon

Add the tomato paste, dried thyme and bay leaves.  Stir.  Cook in the slow cooker for 4-6 hours. Season with salt and pepper. During the last hour of cooking, prepare the pearl onion and mushroom garnish.

Beef Bourguignon

For the pearl onion garnish

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 24 pearl onions, peeled
  • ½ cup beef stock
  • ¼ teaspoon dried thyme
  • 1 bay leaf

Directions

Heat the olive oil and melt the butter together in small pot until bubbling.  Saute the onions and brown them evenly.  Add beef stock, thyme and bay leaf.  Cover, lower heat and watch until the onions are caramelized with minimum liquid leftover.  Set aside.

Beef Bourguignon

For the mushroom garnish

  • 1 pound medium sized white mushrooms, washed and quartered
  • 2 tablespoons butter

Directions

Saute mushrooms in butter until brown.  Set aside. Check the slow cooker to make sure the liquid has not evaporated.  Stir in the pearl onions and mushrooms. Simmer for another 15 minutes.  Transfer to a serving bowl.  Decorate with parsley.

Beef Bourguignon

 

May 1, 2011

Sweet and Sour Beef Stew

Posted by HI Cookery under 05 May | Tags: , , |
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Sweet and Sour Beef Stew

Sweet and Sour Beef Stew

May: National Beef Month

With spring in full swing, the weather is already warm in Hawaii.  However, it can still get cool with some showers and sprinkles in May. Serve island-inspired sweet and sour beef stew for a satisfying rainy day dish or anytime. This recipe is hearty and colorful and is simplified by the use of a slow cooker. For National Beef Month, Islander’s brother, Kahuna, prepared this meaty May meal as a guest chef on HI Cookery.

Recipe

(Adapted from RecipeZaar)

Ingredients

  • 1 ½ pounds of boneless beef, cut into bite-sized cubes
  • cooking oil (try macadamia nut oil)
  • salt and pepper to taste
  • ½ teaspoon dried red pepper flakes (or to taste)
  • 3 cups baby carrots, cut in half
  • 1 small onion, chopped (try a sweet Maui onion)
  • 1 large green bell pepper, seeded and chopped
  • 1/3 cup brown sugar (we used C&H brand)
  • 1/3 cup apple cider vinegar
  • 1 small can (8 ounces) of pineapple chunks, drained but reserve the juice for the sauce (we used Dole brand)
  • 3 tablespoons soy sauce (we used Aloha Shoyu brand)
  • 2 cloves garlic, minced
  • 3 tablespoons corn starch
  • 3 tablespoons cold water

Directions

Chop up the carrots, onion and pepper. In a large skillet, heat the oil and brown the beef with salt and pepper.  Transfer to the bottom of a slow cooker.

Sweet and Sour Beef Stew

Add the red pepper flakes, carrots and onions on top of the beef in the slow cooker.  Make the sauce.  In a small bowl, mix the sugar, vinegar, pineapple juice, soy sauce and garlic.  Pour into the slow cooker. Cover and cook on the high setting for 4 hours or on the low setting for 6 hours or until the meat is tender. Thirty minutes before the end of the cooking time, prepare the sauce thickener.  In a small bowl, mix the cornstarch with the cold water then pour into the slow cooker. Add the pineapple chunks and pepper slices.  Stir the contents gently. Cook for another 15-30 minutes. Serve the stew over rice.

Sweet and Sour Beef Stew