Main ingredients
Beef sirloinBeef chuck flap tailEggGreen onionMinced garlicMinced gingerMirinSesame oilCheongju (rice wine)Soy sauceStarchLettuceTomatoLemonMayonnaiseKetchup
Jang Ho-jun's Beef Karaage
Tender ground beef coated in a special soy sauce seasoning and starch, then fried crispy Japanese-style meat fry
Ingredients needed 2 servings
Recipe
Cooking tips
- If you don't have a thermometer, drop a small piece of batter into the oil; when it floats to the surface within 5-10 seconds (around 160°C), you can safely add the meat for even cooking.
- Rather than mincing the meat too finely, chop it coarsely to retain some texture for a better chew.
- Resting after the first fry allows the residual heat to cook the inside gently, resulting in much crispier results during the second fry.
Recommended for
- For those who want to make a unique beef dish or a sophisticated izakaya-style side dish at home.
- For those curious about the chef's know-how on how to achieve a crispy batter without a thermometer and with no failures.
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