Korean Mini Meat Cakes | Meat Juhn


고기전 | Goghee Juhn

Meat Juhn

Beef
1 pound ground sirloin beef
1/4 block tofu

2 teaspoons garlic, minced
1/4 cup green onions, chopped
4 teaspoons soy sauce
1/2 teaspoon kosher salt
2 teaspoons sesame seed oil
1/8 teaspoon freshly ground black pepper

canola oil or vegetable oil
1/2 cup flour for dusting
2 extra large eggs

Chicken
1 pound ground chicken breast*
1/4 block tofu

1 teaspoons garlic, minced
1 teaspoon ginger, minced
1/4 cup green onions, chopped
4 teaspoons soy sauce
1/2 teaspoon kosher salt
2 teaspoons sesame seed oil
1/8 teaspoon freshly ground black pepper

canola oil or vegetable oil
1/2 cup flour for dusting
2 extra large eggs

*can substitute with ground turkey breasts.

If you want to make smaller portions, use 1/2 pound of meat and halve the other ingredients.


Meat  Juhn

Place the tofu on top of several layers of paper towel to drain excess liquid.




Meat  Juhn

Chop the green onions, mince garlic and/or ginger. Transfer to a bowl.


Break the tofu using your fingers. For prettier and smoother meat cakes, run it through a medium sieve.




Marinade

Add the soy sauce and kosher salt, sesame seed oil, and freshly ground black pepper. Mix well to combine.




Meat  Juhn

Place the meat in a mixing bowl. Add the tofu and the sauce.




Meat  Juhn

Gently combine just until all the ingredients are mixed. Do not over-mix.


Place about a tablespoon of the meat mixture and form into a ball. Flatten and smooth the sides using your fingers forming a circular disk, about 2 inches by 1/5 inch thick. Transfer to a parchment lined tray.

Cook’s note: The size will get smaller and thicker after cooking.


Alternate Method

Take about a 1/3 of the meat mixture. Form the meat mixture into a log 1 1/2 inch thick by 4 inches long. Cut in half, then divide in three so that you have 6 pieces. Form into a ball, then flatten to form a circular disk.





Meat Juhn

Add flour in a shallow bowl. Drench both sides with flour shaking off any excess. Transfer to a tray lined with parchment paper.




Juhn Cooking

Heat a pan on medium heat. After the pan has been heated, add the oil.




Juhn Cooking

Spread the oil evenly so that the whole surface is well coated.




Meat Juhn

Beat the eggs in a shallow bowl. Place 3 to 4 pieces in the eggs. Coat both sides one at a time and place it in the pan.




Meat Juhn

Place them side by side but not touching each other in the pan until the pan is full. Cook for about 1 to 2 minutes, on medium to medium low heat so that the cakes can cook to a pretty golden color.

This is the presentation side so cook the cakes only until the color is golden yellow.

Repeat the steps in batches with the rest of the pieces.




Meat Juhn

Turn over the cakes. Drizzle oil as needed around the perimeter of the pan in a circular motion. This will allow for the cold oil to heat up and spread evenly in the pan. Do not add on top of the cakes or in the middle. Cook for another 2 minutes or until the meat is cooked.




Meat Juhn

Transfer to a tray lined with paper towel to drain the excess oil.




Juhn

Transfer to a large serving platter. On this platter, Meat Juhn is served alongside Fish Juhn and Hobak Juhn.

Cook’s Note: Essential Step to Making Pretty Mini Cakes

Before cooking each batch, wipe the pan clean with a paper towel. Add the oil and spread evenly.


Variations:

  • Make into a ball and pan fry to make Korean Meat balls.
  • Pan fry 1/2 cup along with fermented Kimchi to make Kimchi Fried Rice.
  • Stuff Asian peppers with the beef or the chicken filling to make Korean Pepper Meat Juhn.
  • Roll about a tablespoonful into a log. Wrap inside a Kketnip (perilla leaves) to make Kketnip Meat Juhn.