This jerky takes the flavors of Korean BBQ and puts them in a snack you can take anywhere. Gochujang adds gentle heat, Asian pear adds sweetness, and toasted sesame oil ties it all together. It's sticky, savory and a little spicy.
The recipe
Ingredients
- 3 lb beef eye of round or top round, trimmed of all visible fat
- 1/2 cup low-sodium soy sauce
- 1/2 Asian pear (or 1 small Bosc pear), peeled and grated
- 3 tbsp gochujang (Korean chile paste)
- 3 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 5 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tsp black pepper
- 1–2 tsp gochugaru (Korean chile flakes), optional
- 2 tbsp toasted sesame seeds, for topping
- 2 green onions, thinly sliced, for topping (optional)
Steps
- Freeze the beef for 1–2 hours until firm but not hard. Then slice it 1/8 to 1/4 inch thick, across the grain for a more tender bite.
- Whisk the soy sauce, grated pear, gochujang, brown sugar, sesame oil, rice vinegar, garlic, ginger, pepper and gochugaru until the gochujang is smooth.
- Put the beef in a zip-top bag, pour in the marinade, press out the air and refrigerate 8–24 hours. Flip the bag once.
- Drain the strips and pat them dry with paper towels. Some marinade will cling; that's fine, but remove any thick clumps.
- Lay the strips on a rack set in a sheet pan. Sprinkle with sesame seeds.
- Heat the strips to 160°F before drying: bake in a 275°F oven for about 10–12 minutes, then check the thickest strip with an instant-read thermometer.
- Move the strips to dehydrator trays in one layer, without overlapping.
- Dry at 160°F (or your dehydrator's highest setting, at least 145°F) for 4–6 hours, until a cooled strip bends and cracks without snapping.
- Sprinkle with sliced green onion right before serving if you like. Store the rest of the jerky, without the onion, in an airtight container.
Why this works
Korean BBQ marinades often use grated pear. It adds natural sweetness and a fresh, fruity taste. Gochujang is a thick, fermented chile paste with a deep, slightly sweet heat. It's milder than most hot sauces, so most people can handle it. Sesame oil is strong, so a little goes a long way.
Watch the sugar
This marinade has more sugar than a classic jerky marinade. Sugar can make strips sticky and brown faster. Keep your slices thin and even, pat them well before drying, and start checking for doneness around 3 1/2 hours. If the jerky feels tacky but dry inside, it's done; the sugar is just doing its thing.
The 160°F heat step
The USDA recommends heating beef jerky to 160°F before or at the start of drying. A dehydrator alone may not get the meat hot enough fast enough. The short oven step takes care of it. Our homemade beef jerky guide explains the reasons in more detail.
Where to find the ingredients
Look for gochujang in red tubs in the Asian aisle of most grocery stores. Asian pears are round and crisp, often sold in foam sleeves. If you can't find one, a ripe Bosc pear works fine.
Storage
Because of the sugar and sesame oil, this jerky is best kept in the fridge in an airtight container. It lasts about 1 month there, or up to 6 months in the freezer. At room temperature, eat it within about a week.
Variations
Extra hot: double the gochugaru and add 1/2 tsp cayenne.
Bulgogi style: skip the gochujang and add 1 tbsp honey for a sweeter, milder jerky. For another Asian-style flavor, try our teriyaki beef jerky.
Gear for this recipe
- A rear-fan dehydrator for even drying
- An instant-read thermometer for the 160°F check
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