"Meat" Jun

Meat jun is a Korean Hawaiian dish that I grew up eating in Honolulu. Typically, it’s made of brisket and scrambled egg but today, we’re using tempeh, tofu, and chickpea flour instead. Below, I’ve tested two different types of marinades for the tempeh and both of them came out well.

Tempeh is a less-processed meat alternative that is also made out of soybeans, just like tofu. It soaks up marinades well and is satisfying to eat when it’s cooked right. Make this for your friends or if you’re also from Hawaii and missing home a little extra today just like me.

Makes 4 servings | Cook time: 1-2 hours

Ingredients: 

[Smokey brisket]

  • 1 block of tempeh

  • 1 tbsp coconut aminos or tamari 

  • 1/4 tbsp liquid smoke 

  • 1 tbsp maple syrup

  • 1/2 tbsp paprika 

  • 1/2 tbsp cumin 

  • 1/2 tsp celery salt 

  • crack of black pepper 

  •  2 tbsp water 

[Asian-style brisket]

  • 1 block tempeh 

  • ¼ cup of coconut aminos

  • 1 tbsp sesame oil

  • 1 tbsp garlic powder 

  • 2 tbsp maple syrup 

  • 1 tsp ginger powder 

  • 1 tsp paprika 

[Scrambled egg]

  • 1 block of soft tofu 

  • ½ cup of chickpea flour 

  • 1 tsp black salt (you can find this at your local Indian supermarket or HERE)

  • 1/4 cup of nutritional yeast 

  • 2 tbsp coconut aminos 

  • 1 tbsp cumin

  • ½ tsp paprika 

  • 1 cup of water

  • Pinch of turmeric

  • ½ tsp baking soda 

Instructions

  1. Start by cutting your tempeh in half then slicing each piece straight in the middle. Add your tempeh, sauces, and spices into a container and shake it up like this. Tempeh is naturally bitter so it needs to be cooked or marinated before consumed. 

  2. Next, we're making our vegan scrambled egg. Combine all of the ingredients for the egg into a blender and blend until smooth. 

  3. To a pan, spray avocado oil and add your marinated tempeh. To soften it’s texture and cook it down, add a cup of water then let it cook until it’s a reduction.

  4. To another pan on medium high heat, spray avocado oil and pour out your vegan egg batter.  Spread it as thinly as possible like a crepe. Cook until it bubbles then try your best to flip it.

  5. Place your tempeh in the middle then fold the egg around it and cook until the egg isn’t soft anymore. 

  6. Cut up, serve with rice and kimchi, and enjoy!

*Note: you don’t NEED black salt for this recipe but it will add an eggy flavor to your vegan scrambled egg. I highly recommend getting this.

dinner party recipesBryn Yasuiveganhawaiian, vegan, veganasian, veganrecipes, meal prep