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!
Spicy Korean Pork Jerky 돼지육포
Equipment
Baking rack We got multi layer ones to cook many pieces at once.
Ingredients
- 3 LB Pork Pork loin or tenderloin
Marinade
- 3 TBS Gochujang Korean hot pepper paste
- 3 TBS Gochugaru Korean hot pepper flakes
- 1 tsp Curry powder Optional
- 3 TBS Brown Sugar
- 1/2 Onion Sliced
- 2 TBS Garlic Peeled & Minced
- 1 tsp Ginger Peeled & Minced
- 2 TBS Rice Wine or White wine
- 4 TBS Soy Sauce
- 1 TBS Sesame Oil
- 1/4 tsp Black Pepper
For Cooking and Garnishing
- Oil We used avocado oil but you can use your choice of oil.
- Sesame Seeds
Instructions
- Cut pork into 1/4" thickness against the grain if possible. If you freeze the meat 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.
- 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.
- 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.
- 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!
