• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Jerkyholic logo

  • Jerky Recipes
  • Smoked Meats
  • How to Make Jerky
    • Make Beef Jerky with a Dehydrator
    • Make Beef Jerky in a Smoker
    • Make Beef Jerky in the Oven
    • Make Ground Beef Jerky
  • Jerky Tips & Info
    • Best Meat for Beef Jerky
    • Slicing Meat for Beef Jerky
    • The Best Dehydrator for Making Beef Jerky [2021]
    • The BEST Pellet Smokers
    • Storing Beef Jerky
    • 6 Steps To Making Safe Jerky
  • Jerky Equipment
  • Top Pellet Smokers
  • Cookbook
  • FAQ’s
menu icon
go to homepage
subscribe
search icon
Homepage link
  • -Jerky Recipes / Marinades
  • -Smoked Meat Recipes
  • -How to Make Beef Jerky
  • -Best Meat for Jerky
  • -Slicing Meat for Jerky
  • -Best Dehydrator for Jerky
  • -Top Pellet Smokers
  • -Jerky Cookbook
    • Instagram
    • Pinterest
  • ×

    Home » Pork Jerky Recipes

    Korean BBQ Pork Jerky

    Published: May 31, 2019 · Modified: Nov 23, 2020 by Will · This post may contain affiliate links.

    Pin2K
    Tweet
    Share16
    Reddit
    Yum
    2K Shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my privacy policy.

    Who doesn't love Korean BBQ Pork? No one... Everyone loves it. That is why this sweet AND spicy jerky is so amazing. You will hide it from your friends, wife, husband, and even kids. You will not share this jerky, it's THAT good!

    Pork jerky atop rice with korean small plates around

    I wan't to eat that right now, it looks SO good! I made this recipe a couple weeks ago and I clearly do not have any of this jerky left, I already ate it all, but am really wishing I had a piece right now...

    Slicing The Meat

    I normally make pork jerky out of pork tenderloin, but decided to try pork loin for the three pork recipes I just made. It had a little more interior fat than I like, so will be sticking to tenderloin in the future.

    Pork Loin on cutting board

    Pick up a pork tenderloin or pork loin and slice away the fat cap and any other fat that you see. Getting rid of as much fat as you can now will help the jerky last longer after it has finished drying.

    Pork Loin with fat trimmed on cutting board

    I have trimmed the fat cap and will slice WITH the grain at about ⅛″ – ¼″ thick. 

    Pork Loin Sliced for jerky on cutting board with knife

    Here is the pork loin sliced in ¼″ strips. You can see the white fat on the strips from all the interior fat on the loin. Like I mentioned earlier, I believe the tenderloin is a better cut when making pork jerky.

    Related Page: Dozens of Jerky Recipes – Click Here!!!

    Making The Marinade

    I made a Korean BBQ jerky recipe in the past and it turned out amazing, it's actually a recipe in my cookbook (shameless plug). That recipe was made with beef however. I loved it so much, I tweaked it by adding a couple ingredients and making it with pork.

    Most of these ingredients can be found at your local grocery store except the rice wine. This is NOT rice wine vinegar which IS easy to find, this is just Rice Wine and can be found at an Asian market.  Let's get started making the marinade:

    Start by adding all the ingredients in a small bowl or ziplock bag. Add the jerky strips to the marinade and make sure that all the strips are covered fully with the marinade. Marinate in the refrigerator for 6-24 hours mixing the strips in the bag every 4 hours or so to make sure the strips marinate evenly. 

    Korean BBQ pork jerky marinating in zip lock bag

    After marinating, strain the pork jerky in a colander. The jerky will NOT soak up all the marinade, using a colander is an easy way to get rid of the excess.

    Korean BBQ pork jerky straining in colander

    Before pre-heating the pork, pat dry the strips with paper towels to make sure they are as dry as possible. The paper towels shouldn’t remove any of the ingredients that are on top of the strips. Don’t worry, it will have a ton of flavor!

    korean bbq pork jerky on paper towels

    Drying The Jerky

    When I make pork or turkey jerky I like to pre-heat the meat to an internal temperature of 165°F as recommended by the USDA. Pre-heat your oven to 350F and place the jerky on baking sheets.

    korean bbq pork jerky on oven tray with thermometer

    I use a cooling rack to elevate the jerky above the baking pan. This will add a little more time onto the pre-heat, but it seems to not ‘cook’ the meat as much since the jerky is not on the extremely hot pan.

    Wrap a thin piece of meat around an oven thermometer and place in the oven until the jerky reaches an internal temperature of 165°F. It took 22 minutes for my pork to reach an internal temperature of 165°F.

    korean bbq pork jerky on dehydrator rack

    Once the strips have reached 165°F, remove from the oven and place on your dehydrator trays. I used my Nesco Gardenmaster Dehydrator when making this jerky. Above you can see the strips are NOT touching and have room in between for plenty of air flow allowing the jerky to dry evenly.

    You can also use an oven or smoker to make this recipe. For step by step instructions on how to use a dehydrator, oven, and smoker to make jerky; make sure to visit my How to Make Jerky page.

    Testing For When The Jerky Is Finished

    While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. Bend the jerky in half; it should bend and crack but not break in half. You will also see white fibers in the meat. The fibers are really visible when a piece is ripped in half.

    korean bbq pork jerky bent showing white fibers of meat

    If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. 90% of the jerky i make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker.

    korean bbq pork jerky strips sitting on rice with chop sticks

    After pre-heating the jerky in the oven, it took 5 hours to dry at a temperature of 145°F in my dehydrator. This recipe really tastes just like Korean BBQ pork. It's very sweet but the sesame oil and chili garlic sauce really come through. The chili garlic sauce gives it a little bit of a kick as well. Sweet AND Spicy!!!

    Storing Jerky

    To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing jerky and steps you can take to make your jerky have an extended shelf life. Check it out!

    Old Pro Tips:

    • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
    • Use curing salt or celery juice powder to extend the life of the jerky
    • Marinate closer to 24 hours for the most intense flavor
    • Pork Tenderloin is my favorite cut of pork to use, pork loin is a little too fatty
    • Use local honey (it contains local pollen and can strengthen a person's immune system as well as reduce pollen allergy symptoms)

    Instagram Request Box

    For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods.

    Pork jerky atop rice with korean small plates around

    Korean BBQ Pork Jerky

    A jerky that is Sweet and Spicy always hits the spot! The honey and sugar make it sweet but the great tasting chili garlic sauce evens it out and gives this jerky a beautiful kick.
    3.6 from 32 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 1 hour
    Cook Time: 5 hours
    Total Time: 6 hours
    Course: Jerky
    Cuisine: American
    Type: Pork Jerky
    Flavor: Spicy, Sweet
    Servings: 4 servings
    Calories: 211kcal
    Author: Will

    Ingredients
     

    Lean Meat

    • 1 lb Pork Loin or Tenderloin

    Marinade

    • ¼ cup rice wine
    • ⅓ cup soy sauce
    • ¼ teaspoon sesame oil
    • 1 tablespoon chili garlic sauce
    • 1 teaspoon honey (local)
    • 1 tablespoon brown sugar
    • ½ teaspoon onion powder
    • 1 teaspoon garlic powder
    • ½ teaspoon ginger powder
    • ½ teaspoon black pepper
    • 2 green onions (chopped)
    • ¼ teaspoon curing salt (optional)

    Equipment

    Nesco Dehydrator
    Nesco Dehydrator

    Instructions

    • Trim all visible fat from the pork 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. 
    • 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. Visit my page on slicing jerky for more information. 
    • Add sliced pork to the mixture in the ziplock bag or bowl and marinate for 6-24 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.
    • Place strips on cooling rack atop a baking sheet and 'cook' in the oven for 22 minutes at 350F or until the internal temperature of the strips reaches 165F. Remove from the oven. 
    • Continue to dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 5 hours at 145F.
    • The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.

    Pro Tips

    Old Pro Tips:

    • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
    • Use curing salt or celery juice powder to extend the life of the jerky
    • Marinate closer to 24 hours for the most intense flavor
    • Pork Tenderloin is my favorite cut of pork to use, pork loin is a little too fatty
    • Use local honey (it contains local pollen and can strengthen a person's immune system as well as reduce pollen allergy symptoms)

    Nutrition

    Calories: 211kcal | Carbohydrates: 8g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 1492mg | Potassium: 474mg | Fiber: 1g | Sugar: 5g | Calcium: 10mg | Iron: 1.1mg
    Tried this recipe?Let us know how it was!

    You Might Also Like:

    BEST CUTS OF BEEF FOR JERKY
    HOW TO MAKE BEEF JERKY WITH A DEHYDRATOR
    THE BEST DEHYDRATOR FOR MAKING BEEF JERKY
    SLICING MEAT FOR BEEF JERKY
    Korean BBQ Pork Jerky
    « Chili Lime Beef Jerky
    Habanero Tabasco Jerky »

    Reader Interactions

    Comments

    1. Lin says

      November 14, 2022 at 5:37 pm

      do you use Regular Sesame oil or toasted sesame oil?

      Reply
      • Will says

        November 15, 2022 at 7:28 pm

        I used toasted sesame oil, but either will work just fine.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    The Guy Behind the Jerky

    Will standing with grill in front of trees

    Hi! My name is Will and I live in Colorado with my beautiful wife. I love to hunt, fish, & make jerky. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! Learn more →

    How to Make Beef Jerky

    • Dehydrator on counter with cutting board and knives
      How to Make Beef Jerky in a Dehydrator
    • Smoker grill with smoke coming out
      How to Make Beef Jerky in a Smoker
    • oven with door open
      How to Make Beef Jerky in the Oven
    • Ground meat on slate with seasonings
      How to Make Ground Beef Jerky

    Beef Jerky Recipes

    jerky in bowls on black slate
    100+ Beef Jerky Recipes →

    Popular Recipes

    • Beef jerky in a glass bowl on wood background
      The Ultimate Beef Jerky Recipe
    • Jerky in jar with red pepper flakes on wood
      Rig Hand Beef Jerky
    • Ground beef jerky with jerky cannon and spices
      Jerkyholic's Original Ground Beef Jerky
    • beef jerky on tray with lemons and spices
      Spicy Sweet Beef Jerky

    Jerkyholic Recipe Book

    Jerkyholic Cookbook
    Jerkyholic Recipe Book - Now available on Amazon

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms & Conditions

    Also Seen On

    jerkyholic featured on websites

    Contact

    • Contact
    • Subscribe
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Jerkyholic