This post may contain affiliate links. Please read my privacy policy.
This beef jerky recipes is inspired by the very popular Korean BBQ pork dish. Amazing ingredients and powerful flavors translates great into jerky.
Jump to:
This Korean BBQ Beef Jerky turned out awesome! It really tasted just like the Korean Pork dishes you get in restaurants.
The soy sauce flavor was light and NOT overpowering like many other soy sauce based recipes. It was not too salty and the sesame oil flavor really stands out. I highly recommend trying this recipe.
Slicing the meat
I sliced this beef with my Weston Jerky Slicer making all the strips an even width which is great for drying. I recommend using an eye of round roast or beef top or bottom round when making beef jerky.
Marinade
Start by adding all ingredients into a bowl and mix well. Ingredients easily found in your local grocery store or asian supermarket found in most cities.
Ingredients
- Soy sauce
- Rice wine
- Brown sugar
- Garlic powder
- Sesame seeds
- Ginger (ground)
- Sesame oil
- Curing salt (optional)
Add the sliced beef to the bowl of marinade or add all together in a ziplock bag. Marinade for 6-24 hours for a full flavored jerky.
These beef strips were marinated for a total of 16 hours in the refrigerator before drying.
Dehydrating
Remove your marinated meat from the fridge and strain in a colander to remove excess marinade.
Pat dry the strips with paper towels to remove any excess marinade. This prevents a sticky feel to your finished jerky and speeds up the drying process as well.
Place the beef strips on dehydrator trays leaving room in-between the pieces to allow for proper airflow and even drying.
Dehydrate for 4 hours and then begin to check if the jerky is finished drying.
This recipe took a total of 4 hours at 165F to dry to my liking. I used my Excalibur Dehydrator, but you can use a smoker or oven if you don't have a dehydrator.
Testing finished jerky
Start testing your jerky after 4 hours if it has finished drying.
First, remove a piece of jerky and allow it to cool to room temperature.
Second, bend the cooled piece of jerky slowly in half. It should bend and crack, but not break in half. White fibers will also be seen if the jerky is dried correctly, as seen in the example photo below.
Third, if the jerky is finished, remove from dehydrator and allow to cool before storing. If the jerky is not finished, continue dehydrating for another hour before checking again.
Other great tasting jerky recipes
Ingredients
Lean Meat
Marinade
- ⅓ cup soy sauce
- 2 tablespoon rice wine
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 2 ½ teaspoon sesame seeds (divided)
- ½ teaspoon ground ginger
- 1 teaspoon sesame seed oil
- ¼ teaspoon curing salt (optional)
Equipment
Instructions
- Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Only use 1tsp of sesame seeds and keep the remaining to sprinkle on the strips after marinating.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. (I did not freeze the jerky and used my Jerky Slicer with the grain)
- Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels. Sprinkle strips with the remianing 1 ½ teaspoon sesame seeds.
- Dehydrator on the highest setting for 4-6 hours.
- The jerky is finished when it bends and cracks, but does not break in half.
Pro Tips
- Marinate for 6-24 hours for more intense flavor
- Allow jerky strip to cool to room temperature before testing if it's finished drying.
- Store in a dark cool place in airtight containers to keep jerky longer
Brandon
Just tried this recipe in the oven with a nice 3 lb top round and it was super good, one thing I highly recommend is using about a tablespoon of Gochujang (Korean red pepper paste) and another tablespoon of Gochutgaru (Korean red pepper flakes) which adds a level of spice and depth of flavor you cannot get from any siracha or regular pepper flakes. Besides that a wonderful recipe!
Marquel Alexander
Would the seasme oil be enough or do I need the seasme seeds as well? I just got back from the store and forgot them lol.
Will
Been out of town so late to respond, sorry about that. I'm sure you made this jerky already, but you can omit the sesame seeds and it will still taste great. It will have a little better flavor and look with the seeds however. Hope you enjoyed it.