This Korean dish is popular in Hawaii. It's marinated beef that's coated with an egg-flour mixture, fried, and served with a dipping sauce. We pan-fried the meat in a small amount of oil instead of deep-frying and still got a crispy coating.

Recipe by Oxmoor House January 2008


Recipe Summary test

8 mins
30 mins
1 hr
1 hr 38 mins
6 servings (serving size: 2 ounces steak, 1 1/2 tablespoons sauce, and 1/2 cup rice)


Ingredient Checklist


Instructions Checklist
  • Cut steak diagonally across grain into 1/4-inch-thick slices. Combine steak and next 4 ingredients in a large zip-top plastic bag; seal bag, and chill at least 1 hour. Remove steak from bag; discard marinade.

  • Combine 1/4 cup soy sauce and next 5 ingredients; set aside.

  • Cook rice according to package directions, omitting salt and fat; drain.

  • Lightly beat eggs and egg whites in a medium bowl. Dredge steak strips in flour; dip in beaten egg (do not return steak to flour).

  • Heat 1 tablespoon oil in a large nonstick skillet. Add steak, in batches, and cook 2 minutes on each side or until golden, adding 1 teaspoon additional oil to pan for each batch. Serve steak with sauce and rice.


Oxmoor House Healthy Eating Collection

Nutrition Facts

377 calories; fat 14.1g; saturated fat 2.5g; protein 25.1g; carbohydrates 38.8g; cholesterol 117mg; iron 5.5mg; sodium 625mg; calories from fat 34%; fiber 2.4g; calcium 45mg.