These Korean BBQ jerkies were sooooo good with all the umami flavors from Korean marinade and a hint of delicious applewood smokiness.
They are so much better, cheaper and healthier than store bought ones!
Korean Beef Jerky 육포
Equipment
Baking rack We got multi layer ones to cook many pieces at once.
Ingredients
- 3 LB Beef Top round, eye of round, sirloin tip or strip loin
Marinade
- 1 cup Soy Sauce
- 2.5 cup Water
- 1 Asian Pear
- 3/4 cup Brown Sugar
- 6 Garlic
- 2 TBS Rice Wine
- 1/4 tsp Black Pepper
- 2 TBS Sesame Oil
- 1/2 Onion Sliced
For cooking and garnishing
- Oil We used avocado oil but you can use your choice of oil
- Sesame Seeds
Instructions
- Cut beef into 1/4" thickness against the grain if possible. If you freeze the beef briefly until it firms up a little bit but not solid hard (30 min to 2 hr depending on the size), you can cut it a lot easier.
- Grind pear and garlic with some of the water set aside for the marinade. (For example the default amount of this recipe calls for 2.5 cups of water. You can use 0.5 cup of water to grind pear and garli. Then add 2 cups to the marinade so the overall water adds up to 2.5 cups)
- Slice onion. (Don't grind the onion because it will stick to the meat and make the texture weird.)
- Mix all the marinade ingredients together. Ensure all the sugar is dissolved.
- Mix the meat with the marinade. Make sure all side of the meat is coated with the marinade.
- Let it marinate in the fridge for 2 days for best result but you can get away with 1 day.
- Set your oven or grill at 180F. We used pellet grill to infuse smoky taste which is delicious but you can use regular oven or grill.
- Take the meat out of the marinade and drain the liquid out. Pat-dry both sides.
- Spray racks with oil and lay the meat flat and spray or coat with oil.
- Sprinkle sesame seeds on the meat (optional).
- Let it cook for 2 hours. You may want to move the racks around for even cooking if you are using multi racks.
- Cook for another 2-3 hours depending on how dry you want. The drier it is the longer you can store. We prefer drying it less for softer texture and keeping the jerkies in the fridge.
Tried this recipe?Let us know how it was!
