A very popular Korean dish you can find just about anywhere and tastes FANTASTIC is BBQ pork. This jerky recipe is a take of that dish and turned out tasting just as great!
I sliced the Beef Tri-Tip with my Weston Jerky Slicer making all the strips an even width which is great for drying. The Tri-Tip had a little too much fat for my liking, but had wanted to try that cut for a while now. I would recommend sticking with an eye of round roast which has less fat.
The jerky strips were marinated for a total of 16 hours in the soy sauce based marinade. This popular korean bbq recipe consists of soy sauce, sugar, rice wine, garlic, sesame seeds, and sesame seed oil. Most of these ingredients can be found in your local super market in the Asian food section.
It took a total of 4 hours at 165F to dry this to my liking. I used my Excalibur Dehydrator, but you can use a smoker or oven if you don’t have a dehydrator. You can see the Korean Recipe on the center rack in the picture below. I was making 3 different recipes…. I love trying different jerky!
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.
For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods or click on the pictures below.
Korean BBQ Beef Jerky
- 1/3 cup soy sauce
- 2 tbsp rice wine
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 2 1/2 tsp sesame seeds divided
- 1/2 tsp ground ginger
- 1 tsp sesame seed oil
- 1/4 tsp curing salt optional
- 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 1/2 tsp sesame seeds.
- The jerky is finished when it bends and cracks, but does not break in half.
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