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
🙋 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.
Ingredients needed 🛒2 servings
- Beef sirloin or chuck flap tail 150g
- 1 egg yolk
- Minced green onion 2 tbsp (30g)
- Minced garlic 1 tsp
- Minced ginger 1 tsp
- Black pepper, to taste
- Mirin 1 tbsp
- Sesame oil 1 tsp
- Cheongju (rice wine) 0.5 tbsp
- Soy sauce 0.5 tbsp
- Seasoned salt 2 pinches
- Starch, as needed
- Cooking oil, as needed
- Lettuce, as needed
- Tomato, a little
- Lemon, a little
- Mayonnaise 1 tbsp
- Ketchup 1 tbsp
Recipe 🍳
- Thinly slice the beef sirloin and chuck flap tail into bite-sized pieces, then lightly mince with a knife.
- Add egg yolk, minced green onion, minced garlic, minced ginger, black pepper, mirin, sesame oil, cheongju, soy sauce, and seasoned salt to the minced beef, and mix well by kneading.
- Once the seasoning is evenly absorbed, add starch and mix until the batter becomes thick and sticky to improve adhesion.
- Gather the batter into bite-sized rounds and fry them in preheated oil at 160°C for the first fry.
- Remove the fried meat and let it rest for 1-2 minutes to allow the residual heat to cook the inside and evaporate moisture.
- Raise the oil temperature slightly, then fry the beef again until it turns an appetizing golden brown and becomes crispy.
- Thinly shred the lettuce and spread it on a plate. Serve with a sauce made by mixing mayonnaise and ketchup in a 1:1 ratio.
- Place the crispy karaage on top and finish with tomato and lemon.
- Lightly mince the beef, then add egg yolk, green onion, garlic, ginger, soy sauce, and other seasonings, and knead.
- Mix in starch to form a sticky batter, shape into bite-sized pieces, fry at 160°C for the first fry, then remove and rest.
- Fry once more at a higher temperature until golden, then serve with shredded lettuce, mayo-ketchup sauce, and lemon.
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.
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