Sliced beef that is marinated, then lightly breaded and fried. Often served as ban chan, a drinking snack, or as part of a special day meal.
1 lb lean beef
2 each eggs
3/4 cup flour
1/4 cup potato starch
vegetable oil to pan fry
2 tablespoons soy sauce
2 tablespoons water
1 ounce ginger, peeled
4 cloves garlic, peeled
2 tablespoons honey
1 teaspoon rice wine
1 teaspoon lemon juice
Place the first four ingredients in a blender and liquify.
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.
Remove meat from marinade and pat dry.
Mix flour and starch together.
Heat a non stick pan over medium heat.
Add 2 to 3 tablespoons cooking oil.
Dredge meat through flour mix, dip in beaten egg, and fry for about two minutes per side(just lightly browned)
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 appetiser.
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.