Easy Beef Jerky Korean BBQ Recipe

Beef jerky is a snack that’s enjoyed around the world for its rich, savory flavor and convenience. By infusing the traditional, bold flavors of Korean BBQ, you can take this classic snack to the next level. This recipe for Beef Jerky Korean BBQ blends the savory goodness of soy sauce, garlic, sesame oil, and a hint of sweetness to create a jerky that is both flavorful and satisfying. Whether you’re an experienced jerky maker or a beginner, this easy-to-follow recipe will help you create a snack that’s perfect for any occasion.

What Makes Korean BBQ Beef Jerky Unique?

Korean BBQ is known for its intense flavors, which often include soy sauce, sesame oil, garlic, ginger, and a hint of sweetness. These components create a perfect balance of savory and sweet, which is then enhanced by the smoky aroma from grilling. The traditional Korean BBQ flavors are transformed into a jerky that captures the essence of this popular dish.

Elements of Korean BBQ Beef Jerky:

• Soy Sauce: The base of the marinade, offering a deep umami flavor.

• Sesame Oil: Adds a rich, nutty taste that complements the soy sauce.

• Garlic and Ginger: Offer sharpness and a fresh, aromatic touch.

• Sugar: A hint of sweetness that balances the saltiness of the soy sauce.

• Sesame Seeds: For texture and a subtle crunch, adding authenticity.

Choosing the Right Beef Cut for Jerky

When selecting beef for jerky, it’s essential to choose a cut that is lean and free of excess fat. Fat can turn rancid over time and spoil the jerky. Two popular cuts that are ideal for jerky are eye of round and flank steak. These cuts offer the perfect balance of tenderness and low fat content.

• Eye of Round: A lean cut with minimal marbling, making it an excellent choice for jerky.

• Flank Steak: Slightly more flavorful, but still lean enough to make delicious jerky.

While other cuts, like tri-tip, are sometimes used, they tend to have more fat, which can affect the final product’s shelf life and texture. For the best results, lean cuts like the eye of round or venison are your safest bet.

The Marinade: Infusing the Beef with Bold Flavors

The heart of any great jerky is its marinade. The marinade not only enhances the flavor of the beef but also tenderizes it. For Beef Jerky Korean BBQ, the marinade combines traditional Korean BBQ ingredients, ensuring the beef is infused with deep flavors.

Basic Ingredients for Korean BBQ Beef Jerky Marinade:

• Soy Sauce (⅓ cup): The foundation of the marinade, providing saltiness and umami.

• Rice Wine (2 tbsp): Adds a mild sweetness and tang.

• Brown Sugar (1 tbsp): Balances out the saltiness and adds a hint of sweetness.

• Garlic Powder (1 tsp): Offers that distinctive garlicky aroma.

• Ground Ginger (½ tsp): Adds a spicy, aromatic warmth.

• Sesame Oil (1 tsp): Gives a rich, nutty flavor that enhances the depth of the marinade.

• Sesame Seeds (2 ½ tsp): For garnish and texture, with an earthy flavor that complements the marinade.

• Curing Salt (¼ tsp, optional): Aids in preservation and ensures the jerky stays safe during the drying process.

Mixing these ingredients together creates a marinade that coats the beef in a rich, aromatic sauce. The combination of soy sauce, rice wine, sesame oil, and sugar ensures that the jerky will have the perfect balance of sweet and savory flavors.

Marinating the Beef: Patience for Perfect Flavor

Marinating the beef is a crucial step that should not be rushed. The longer the beef soaks in the marinade, the more flavorful and tender it becomes. For the best results, you’ll want to marinate the beef for 8-24 hours in the refrigerator.

Step-by-Step Marinating Process:

1. Freeze the Beef: Place the beef in the freezer for an hour or two. This will firm up the meat, making it easier to slice into thin strips.

2. Slice the Beef: Once the beef is firm, slice it against the grain to ensure tender jerky. Slicing against the grain makes the jerky easier to chew. For a chewier texture, you can slice with the grain.

3. Combine the Marinade: In a large bowl or zip-lock bag, combine all the marinade ingredients.

4. Add Beef to Marinade: Add the sliced beef to the marinade. Ensure all the strips are well-coated.

5. Refrigerate: Seal the bag or cover the bowl and place it in the refrigerator. Let the beef marinate for at least 8 hours, but no more than 24 hours for optimal flavor infusion.

Preparation Tips for the Perfect Beef Jerky

Before we dive into the actual recipe, let’s look at some essential tips to help you prepare the best beef jerky. These tips will ensure that your jerky has the right texture, flavor, and consistency:

• Freezing the Beef: Freezing the meat before slicing it helps achieve cleaner, more uniform cuts. Freezing for about 1-2 hours will allow you to cut the beef into thin strips without it being too difficult to slice.

• Marinating: For the juiciest jerky, marinate the beef for 8 to 24 hours. The longer it marinates, the more intense the flavors will become, allowing the meat to soak up the marinade’s depth.

• Meat Slicing: Slice against the grain for a tender jerky that is easier to chew. Slicing with the grain gives you a chewier jerky, so it all depends on your personal preference.

• Drying Method: You can use a dehydrator, smoker, or even an oven to dry your jerky. Each method will give the jerky a slightly different texture, so feel free to experiment and find the one you like best.

 

Drying the Beef: The Key to a Perfect Jerky

Once the beef has marinated to perfection, the next step is drying it. Drying the beef removes the moisture, allowing it to last longer while concentrating the flavors.

Drying Methods:

There are a few ways to dry beef jerky, and each method has its benefits:

• Dehydrator: The most efficient method, providing consistent results. Set your dehydrator to 165°F and let the jerky dry for 4-6 hours. Check for doneness by bending the jerky; it should crack but not break.

• Smoker: If you have a smoker, this can add an additional smoky flavor to your jerky. Use a low heat of around 160-170°F and smoke for 4-6 hours, depending on your desired texture.

• Oven: If you don’t have a dehydrator or smoker, your oven will work fine. Set the oven to 165°F and place the jerky on a wire rack. It may take up to 6 hours, so keep an eye on it.

Ingredients

To create your Beef Jerky Korean BBQ, you will need the following ingredients:

For the Beef:

• 1 lb Beef Eye of Round (or Flank Steak, for more flavor)

• 1 tbsp Garlic Powder

• ½ tsp Ground Ginger

For the Marinade:

• ⅓ cup Soy Sauce

• 2 tbsp Rice Wine (or white wine)

• 1 tbsp Brown Sugar (for sweetness)

• 1 tsp Sesame Oil

• 2 ½ tsp Sesame Seeds (divided for garnish)

• ¼ tsp Curing Salt (optional, for preservation)

Instructions

Follow these steps to make your Beef Jerky Korean BBQ:

1. Freeze the Beef: Place the beef in the freezer for 1-2 hours. This makes it easier to slice thinly.

2. Slice the Beef: After freezing, slice the beef into thin strips against the grain for a tender texture. If you prefer chewier jerky, slice with the grain.

3. Make the Marinade: In a mixing bowl or zip-lock bag, combine soy sauce, rice wine, brown sugar, garlic powder, ground ginger, and sesame oil.

4. Marinate the Beef: Add the beef strips to the marinade, making sure they are evenly coated. Seal the bag or cover the bowl and refrigerate for 8-24 hours.

5. Dry the Jerky:

   • Dehydrator Method: Set your dehydrator to 165°F and dry the jerky for 4-6 hours.

   • Oven Method: Preheat your oven to 165°F, place the beef on a wire rack, and dry for 4-6 hours. Leave the oven door slightly ajar.

   • Smoker Method: Smoke the beef at 160°F for 4-6 hours, depending on the thickness of the slices.

6. Check the Jerky: The jerky is done when it bends and cracks without breaking in half. It should be firm but still flexible.

7. Serve and Enjoy: Once the jerky is done, sprinkle it with the remaining sesame seeds before serving.

 

Notes

• Marinating Time: Marinating the beef for at least 8 hours, or up to 24 hours, will give you the best flavor.

• Beef Cut Selection: The eye of round is the leanest cut for jerky, but if you prefer a bit more flavor, you can use flank steak. Avoid cuts with too much fat, as this can lead to spoilage.

• Drying Method: Using a dehydrator ensures even drying, but the oven and smoker are great alternatives if you don’t have one. Just remember that drying time can vary depending on your method.

Nutrition

Here’s the estimated nutritional breakdown per serving (70g) of Beef Jerky Korean BBQ:

• Calories: 210 kcal

• Carbohydrates: 4g

• Protein: 26g

• Fat: 8g

• Saturated Fat: 2g

• Cholesterol: 70mg

• Sodium: 897mg

• Potassium: 241mg

• Sugar: 2g

• Calcium: 18mg

• Iron: 2.7mg

(Note: Nutritional values may vary depending on the exact ingredients and portion size.)

Storage

For optimal freshness, store your Beef Jerky Korean BBQ in an airtight container or vacuum-sealed bag. It can be kept at room temperature for up to 1-2 weeks or refrigerated for longer storage. Vacuum-sealing will extend the jerky’s shelf life to several months. For best quality, consume within 3-4 weeks if stored at room temperature.

Variations

If you’d like to customize your Beef Jerky Korean BBQ further, here are a few ideas:

• Spicy Korean BBQ Jerky: Add a tablespoon of gochujang (Korean chili paste) or some red pepper flakes to the marinade for a spicy kick.

• Honey-Sesame Jerky: Substitute the brown sugar with honey for a natural sweetness, and increase the sesame seeds for a nuttier flavor.

• Vegan Jerky: Use tempeh or seitan as a plant-based alternative to beef. Marinate and dry just as you would with beef for a vegan-friendly jerky.

FAQs On Beef Jerky Korean BBQ

What are the ingredients in Korean beef jerky?

Korean beef jerky typically includes beef (commonly Eye of Round or Flank Steak), soy sauce, rice wine, brown sugar, sesame oil, garlic powder, ground ginger, and sesame seeds. Some recipes may also use curing salt for preservation.

What does Korean barbecue beef jerky taste like?

Korean BBQ beef jerky has a unique flavor profile that combines savory umami from soy sauce, a nutty richness from sesame oil, sweetness from brown sugar, and a subtle spice from garlic and ginger. It’s a balanced mix of salty, sweet, and slightly smoky flavors that make it irresistible.

Is Korean beef jerky healthy?

Korean beef jerky can be a healthy snack option when made with lean cuts of beef and without excessive sugar or sodium. It’s high in protein and low in carbs, but the sodium content can be high due to the soy sauce. For a healthier version, you can control the amount of soy sauce and sugar used in the marinade.

What is beef jerky in Korean?

In Korean, beef jerky is commonly referred to as “Yukpo” (육포). It is a traditional snack made by drying thinly sliced beef, often marinated in a soy-based sauce to enhance flavor. While not as common as other Korean snacks, it’s still enjoyed for its rich, savory taste.

Conclusion

Korean BBQ beef jerky offers an exciting and flavorful twist on a classic snack. By combining the rich, umami-packed flavors of traditional Korean BBQ with the satisfying texture of jerky, this recipe creates a snack that is both delicious and easy to make. The key ingredients—soy sauce, sesame oil, garlic, and brown sugar—work together harmoniously to create a marinade that enhances the beef while keeping the jerky tender and flavorful.

Beef Jerky Korean BBQ Recipe Card

Enjoy the rich, savory flavors of Korean BBQ in a portable, protein-packed snack. This Beef Jerky Korean BBQ combines the perfect balance of salty, sweet, and nutty flavors to create a mouthwatering treat that’s easy to make and hard to resist.

Ingredients

• 1 lb Beef Eye of Round (or Flank Steak)

• 1 tbsp Garlic Powder

• ½ tsp Ground Ginger

• ⅓ cup Soy Sauce

• 2 tbsp Rice Wine (or white wine)

• 1 tbsp Brown Sugar

• 1 tsp Sesame Oil

• 2 ½ tsp Sesame Seeds (divided for garnish)

• ¼ tsp Curing Salt (optional)

Instructions

1. Freeze the Beef: Freeze the beef for 1-2 hours for easier slicing.

2. Slice the Beef: Slice the beef thinly against the grain for tenderness, or with the grain for a chewier texture.

3. Make the Marinade: Combine soy sauce, rice wine, brown sugar, garlic powder, ground ginger, and sesame oil in a mixing bowl or zip-lock bag.

4. Marinate the Beef: Add beef slices to the marinade, coat evenly, and refrigerate for 8-24 hours.

5. Dry the Jerky:

   • Dehydrator: Set to 165°F and dry for 4-6 hours.

   • Oven: Preheat to 165°F and dry for 4-6 hours on a wire rack, keeping the oven door slightly ajar.

   • Smoker: Smoke at 160°F for 4-6 hours.

6. Check for Doneness: Jerky should bend and crack but not break.

7. Serve: Sprinkle with remaining sesame seeds before serving.

Notes

• Marinating Time: For optimal flavor, marinate the beef for 8-24 hours.

• Storage: Store jerky in an airtight container for up to 1-2 weeks at room temperature, or refrigerate for longer storage.

• Beef Cut: Eye of round is lean and perfect for jerky. Flank steak provides more flavor but may have more fat.

Nutritional Facts (per 70g serving)

• Calories: 210 kcal

• Carbohydrates: 4g

• Protein: 26g

• Fat: 8g

• Saturated Fat: 2g

• Cholesterol: 70mg

• Sodium: 897mg

• Potassium: 241mg

• Sugar: 2g

• Iron: 2.7mg

Recipe Details

• Prep Time: 15 mins

• Cook Time: 4-6 hrs (depending on method)

• Total Time: 4-6 hrs + Marination time

• Method: Dehydrator, Oven, or Smoker

• Cuisine: Korean BBQ

• Servings: 5

• Calories: 210 per serving

• Yield: 5 servings