Ko Chu Jung

Ko Chu Jung Recipe: Korean Sirloin with Soy Sauce and Sesame Seeds

Region / culture: Korea | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 4

Introduction

Ko Chu Jung is a delicious Korean dish made with marinated steak that is fried to perfection and served with a flavorful sauce. This dish is perfect for those who love savory and slightly sweet flavors.

History

Ko Chu Jung has its origins in Korean cuisine, where marinated meats are a popular choice for meals. The combination of soy sauce, garlic, and sesame seeds in the marinade gives the steak a rich and flavorful taste that is sure to please your taste buds.

Ingredients

2 lb (907 g) sirloin tip steak
3 spring green onion, minced
2 tbsp sesame seed oil
2 tsp sesame seeds
0.5 cup soy sauce
1 clove garlic, minced
1 dash of black pepper
5 eggs

Sauce

2 tbsp soy sauce
1 tsp chopped green onion
1 tsp sesame seeds
1 tsp vinegar
1 tsp sugar

How to prepare

Slice the meat into pieces that are 3"x4"x0.25" thick.
Combine all the other ingredients except for the eggs and soak the meat in the sauce for one hour.
Coat the meat with flour, dip it in slightly beaten egg, and fry it over medium heat until it turns brown.
Serve hot with the sauce.

Sauce

Mix all the ingredients together.

Variations

You can use chicken or pork instead of steak for a different flavor profile. You can also add vegetables like bell peppers and onions to the marinade for added texture and flavor.

Cooking Tips & Tricks

Make sure to slice the meat thinly to ensure that it cooks evenly and absorbs the flavors of the marinade.

- Marinate the meat for at least one hour to allow the flavors to fully develop.

- Coat the meat with flour before dipping it in the egg to create a crispy outer layer when frying.

Serving Suggestions

Ko Chu Jung can be served with steamed rice and a side of kimchi for a complete meal.

Cooking Techniques

Frying is the main cooking technique used for Ko Chu Jung. Make sure to fry the meat over medium heat to ensure that it cooks evenly and does not burn.

Ingredient Substitutions

You can use low-sodium soy sauce or tamari as a substitute for regular soy sauce. You can also use honey or maple syrup instead of sugar in the sauce.

Make Ahead Tips

You can marinate the meat ahead of time and store it in the refrigerator for up to 24 hours before frying.

Presentation Ideas

Serve Ko Chu Jung on a platter with the sauce drizzled over the top and garnished with extra sesame seeds and chopped green onions.

Pairing Recommendations

Ko Chu Jung pairs well with a side of steamed rice, kimchi, and a light salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Ko Chu Jung contains approximately 400 calories.

Carbohydrates

Each serving of Ko Chu Jung contains approximately 10 grams of carbohydrates.

Fats

Each serving of Ko Chu Jung contains approximately 20 grams of fat.

Proteins

Each serving of Ko Chu Jung contains approximately 30 grams of protein.

Vitamins and minerals

Ko Chu Jung is a good source of iron, vitamin B12, and zinc.

Alergens

Ko Chu Jung contains soy, sesame seeds, and eggs.

Summary

Ko Chu Jung is a protein-rich dish that is high in fat and calories. It is a good source of iron and vitamin B12.

Summary

Ko Chu Jung is a delicious Korean dish made with marinated steak that is fried to perfection and served with a flavorful sauce. It is a protein-rich meal that is perfect for a satisfying dinner.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Ko Chu Jung. It was during a trip to South Korea many years ago, when I was just a young girl eager to explore the world and learn about different cultures. I had always been fascinated by the vibrant colors and flavors of Korean cuisine, and I jumped at the chance to take a cooking class while I was there.

The class was held in a small, cozy kitchen tucked away in a bustling market in Seoul. As soon as I walked in, I was enveloped in the intoxicating aromas of garlic, ginger, and soy sauce. The instructor, an elderly woman with wise eyes and a warm smile, welcomed me with open arms and invited me to join her at the stove.

She explained that we would be making Ko Chu Jung, a traditional Korean dish that combined tender slices of beef with a spicy-sweet sauce. As she guided me through the recipe, I was struck by her skill and expertise. She moved with grace and precision, effortlessly combining ingredients and adjusting seasonings until the flavors were just right.

I watched her intently, taking in every detail and committing it to memory. I asked her questions, eager to learn more about the ingredients and techniques that were so foreign to me. She chuckled at my enthusiasm and encouraged me to experiment and make the recipe my own.

After hours of simmering, stirring, and tasting, the Ko Chu Jung was finally ready. The aroma that filled the kitchen was mouthwatering, and my stomach rumbled in anticipation. I eagerly took my first bite, savoring the tender beef and the complex flavors of the sauce. It was a revelation, a perfect harmony of sweet, spicy, and savory.

As I sat down to enjoy the meal with the instructor, she shared stories of her own culinary adventures and the recipes she had collected over the years. She spoke of her travels to remote villages and bustling cities, of the people she had met and the dishes she had learned to make.

I listened intently, hanging on her every word. I knew then that I had found a kindred spirit, someone who shared my passion for food and adventure. I felt a connection to her, a bond that transcended language and culture.

Before I left the class that day, the instructor handed me a handwritten copy of the Ko Chu Jung recipe. She told me to cherish it, to pass it down to future generations, and to share it with anyone who appreciated good food and good company.

And so I did. I returned home with a heart full of memories and a head full of new ideas. I recreated the Ko Chu Jung in my own kitchen, tweaking the recipe to suit my tastes and experimenting with different ingredients. I shared it with friends and family, who raved about the dish and begged for the recipe.

Over the years, the Ko Chu Jung became a staple in my repertoire, a symbol of my love for Korean cuisine and my respect for the traditions that had shaped it. I made it for special occasions and everyday meals, for holidays and dinner parties, for friends and strangers alike.

Each time I cooked the dish, I thought of the instructor and the lessons she had taught me. I remembered the sights and sounds of that bustling market in Seoul, the taste of that first bite of Ko Chu Jung, and the warmth of the friendship that had blossomed in that tiny kitchen.

And as I shared the recipe with my own grandchildren, passing on the tradition that had begun so many years ago, I knew that I was honoring not just the dish itself, but the spirit of adventure and discovery that had led me to it in the first place.