Road Trip - Marukai Costa Mesa & Meat Jun in the OC?

Returning to San Diego from Market World, I noticed that the traffic was unusually light, so I decided to take a chance, and head on over to Marukai Costa Mesa. This was done in typical SoCal fashion, that is, via multiple freeways. So it was the 60 East to the 57 South, to the 5 South, to the 55 West, to the 405 North.....that was easy, wasn't it!

I found Marukai Costa Mesa on busy Harbor Blvd, in a building that was obviously some other Supermarket in a previous life. The parking lot was busy, and so was the market. I just took a short trip around the perimeter, and the "Hawaiian" section caught my eye:

All of the usual suspects where in display; the Hawaii Miso, Portuguese Sausage, Zippy's Chili, etc. The one thing that really caught my eye was the Park's Brand Chili Pepper water, a real rarity here on the mainland.

Over in the fish department, there was very fresh Maguro and of course, Ogo!

Since the Costa Mesa location of Marukai is a little closer I may end up shopping here instead of driving to Gardena. The selection is good, and I was surprised at all of the "Local Kine" people everywhere.

After doing a bit of shopping I stored all my "Stuff" and took a walk around the Food Court. Suddenly I was caught totally off guard and surprised:

Not by that sign, but by this:

Yes, that is Meat Jun that you see on the "menu board". I've never seen Meat Jun on the Mainland! I was fairly surprised, after all I had always been pretty sure that Meat Jun was more or less a Hawaii thing. Meat Jun is marinated rib eye beef, coated with an egg and flour coating and fried. It is usually served with a sweet-salty dipping sauce. Reid on his site Ono Kine Grindz has a great photo of what Meat Jun should look like.

So, overcome with nostalgia, I had to order it ($5.95). And what I ended up with was this:

As you can tell the Meat Jun is totally burnt! Can you imagine how egg batter tastes burnt? Bitter, and totally gross. The Jap Chae had no flavor. The only thing edible on this plate was the egg and rice. "The Boyz" ended up with the meat; I had to scrape all the batter off before they'd eat it though! I guess they really DON'T make Meat Jun on the Mainland.....

A funny note; if you've ever "read" any of my other posts, you'll notice that I try to include a picture of the store-front of all the places I visit. I tried to do this as I was leaving; but a very persistent Security Guard kept following me around. He kept looking at me and talking on his "radio". I'd stop, and he'd stop, and start talking on his radio. Never said a word, but he really creeped me out! I felt like I was at Fuddruckers again!!! So I just decided it was probably best to leave without photographing any "state secrets", geeez!

Marukai Costa Mesa
2975 Harbor Blvd
Costa Mesa, CA 92626

Korean Kitchen
Marukai Market Food Court
2975 Harbor Blvd
Costa Mesa, CA 92626

Comments

[kyle]

I always wondered about meat jun being a Hawaii thing. I never saw it on the menus up here in Seattle. BTW, Kim Chee II has the best meat jun in the islands. Funny you should mention meat jun. I have my meat marinating and will try to cook it for the first time. Hopefully it doesnt come out burnt like yours.

[clare eats]

LOL!
This was a great funny post Kirk :)
So sorry for you that their meat jun sucked! Any chance it was a fluke?

Why didn't you take it back?

[Jack]

Too bad about the meat jun. I too have never seen it here in the mainland. Very cool that they have a "hawaiian" section.

Do you know of any store that sells local kine stuff closer to Temecula? I've got a cousin who just moved there who has never lived here on the mainland. I know the family is feeling very homesick.

[Jack]

Too bad about the meat jun. I too have never seen it here in the mainland. Very cool that they have a "hawaiian" section. I almost placed an order at Catalina Offshore (www.catalinaop.com) for some tuna. Seeing that ogo makes me wish I did.

Do you know of any store that sells local kine stuff closer to Temecula? I've got a cousin who just moved there who has never lived here on the mainland. I know the family is feeling very homesick and would probably love seeing familiar things on the shelves.

[Kirk]

Hi Kyle - You're right, I think it is a Hawaii thing! Agree on Kim Chee II - of course I'm a Kaimuki/Kapahulu Boy, so why wouldn't I? Hope your Meat Jun turns out well.

Hi Clare - Well I had already had lunch, and really didn't look at the food until I got home. But the Boyz sure enjoyed it!

Hey Jack - The only thing I know is that there's an L&L in Temecula (of course!) - but let me check and I'll let you know. Otherwise it's about 70 miles each way to Marukai Costa Mesa.

[elmomonster]

What is a "meat jun"? Is it like country fried steak? I could imagine it would be very tough if not done right.

[Jo]

I've got some "skinny" meat on hand. I just might have to try the meat jun...

[Kirk]

Hi Elmo - Not even close. Maybe this link from Reid's site will help you:

http://onokinegrindz.typepad.com/ono_kine_grindz/files/071805-ChooOnThis.pdf

It's in PDF format. Basically, the meat is marinated in sort of a Korean teriyaki-ish marinade (thus tenderizes), coated in an egg-batter and fried. The only time I miss this, is when someone mentions it to me, so of course I'm dying right now! I have a couple of recipes for this somewhere.....

Hi Jo - I'l like to know how it turns out!! Don't forget the dipping sauce.

[elmomonster]

I learned something new today! Thanks!

[Kirk]

Hi Elmo - Here's a recipe I have - I don't remember where I got it from, so if you want to try:

Meat Jun

2 lbs. Thin Sliced Rib Eye or any other meat that you desire
1 c. Yamasa/Aloha shoyu
1 c. sugar
3 Tbs. sesame oil
1 Tbs. Vegetable or Canola oil
3 cloves garlic, crushed
1 Tbs. green onion, sliced
1 Tbs. roasted sesame seed, crushed
1 tsp. chili pepper powder, optional
2 c. flour (put in a bowl)
6 eggs (mix the eggs in a separate bowl)
oil for frying

Combine shoyu and sugar, mix well. Then add the rest of the ingredients except for the flour and eggs.
Mix well. Marinate the meat in a bowl, overnight if possible or massage the meat for 5-10 minutes - don't break up the slices.
Coat each piece of meat in the flour then dip it into the egg. Cover the bottom of the fry pan with
oil and fry on medium to medium low heat until golden brown. You will need to add oil after each batch
is cooked. Drain on paper towels.

[Grace Park]

I'm Korean, so I've had "meat jun" before.. In fact my mother used to make it frequently and it was even on sale in local Korean grocery stores. But it's a different meat jun than you describe here.

[Jo]

Yea Elmo, check out my website for "Chicken Fried vs Country Fried". Kirk, the reason I have "skinny" meat on hand is because I had Mills and DH over for dinner a couple nights ago. We had Country fried, special mashed potatoes, and fried cabbage. My kind of comfort food!

[Kirk]

Hi Grace - Thanks for commenting and the info, I'm sorry that I don't know where your "local" is....I've been to most of the Korean Markets around Rowland Heights - and to all in San Diego - but I haven't seen anything that looks remotely similiar - other than the "pancakes".....pajun.

Hi Jo - So, since you have "skinny meat" are you going to try this???? I'm sure Pepper would love it! :)

[Reid]

Hi Kirk,

Sorry about the meat jun and the person following you around the store...sheesh! Anyway, a friend of mine told me that they would never "waste" meat in Korea by cooking it this way. How true it is, I really couldn't tell you. Like the photo in the article, the best meat jun is when the beef is pounded really thin and the egg just separates from the meat. The egg should be crisp and not soggy.

*sigh* I should have eaten meat jun for dinner.

[Kirk]

Arrgh Reid - Your description of perfect meat jun just drives me nuts!!! As for the person following me, I thought that was kind of funny at first, but when it got pretty persistent, it made me a bit nervous....like, what am I gonna do with a little camera????

[crazysalad]

I had a similar experience in Italy. I was taking pictures inside a rest stop restaurant/coffee shop (Autogrill) when a security guard came over to me and demanded I give him the film from my camera. Since it was digital he was satisfied when I erased the photos, but geez, what's the big deal? I understand proprietary secrets but it's not like you are stealing the recipe for their secret sauce. What are you going to do, open a restaurant that looks exactly like theirs?

[Kirk]

Hi Crazysalad - I know it's a bit strange isn't it. The Security Guard never told me a word, just followed me around, talking into his "radio", it was more weird than unnerving....In your position I might've been more afraid!

[Jo]

Yep, I'm gonna do this today in fact. I'll set the meat to marinate after I do da blog ting!

Worst part, my printer is fritzed and I need to tear it down and take it back to Costco =o( Every year, same thing, new printer... I just hope I can get another 4 in 1. The fax and copy capabilities are really useful. Doesn't do envelopes worth a darn but then none of the "home" size ones that force the paper into a u-turn do.

[Kirk]

Hi Jo - Don't forget the dipping sauce! I Email'd the recipe to you.

[milgwimper]

Grace,

Hmmm I know th type of meat jun you art talking about but my family also did one similar to the one Kirk and Reid are talking about too. Although as I said for very special events. Hmmm wondering if my family is just different and wastful ;P :). Now my Korean grandmother had never gone to America before, and had made these. Taught to her by her mother and mother in law (also never been to America). Although she said it was for ancestral rights only, at that time. Hmmmm. Strange! Oh well I wish I could ask her!*sigh*

[Jo]

No way would I forget the dipping sauce! I've learned that much for certain. I need to go shopping...

[Kirk]

Hi Mills - Sounds like a "post in the making"....hint, hint. :o)

Hi Jo - Didn't think you would....

[Jo]

Well, the meat jun got turned Euro style and I used the gravy from the chicken adobo I made last night instead of dipping sauce. I think Pepper is part Korean/Phillipino. I made rice and spinach for sides. I fed him leftovers from the plates tonight plus some additional rice and a couple peices of chicken from last night... HE POLISHED THE BOWL! He's NEVER done that!

[Kirk]

Hi Jo - If I remember Pepper loved carbs and salty food....remember that the family that found him originally was feeding him pizza - which he really loved - crust and all! BTW, all Dogs love Adobo - Sammy can attest to that!

[Jo]

WEEELLLL... I hate to say this, but he sure don't eat pizza up here. Of course he's given more options that just pizza. Maybe that has something to do with it?