Gochujang paste brings deep and savory flavors to this easy to make Korean BBQ Beef Jerky. A little spicy, salty and sweet, it is tender and flavorful with no added preservatives!
Making your own homemade beef jerky in a dehydrator is easy and satisfying. Made without any added preservatives, the jerky tastes better than store bought, is better for you, and the potential flavor combinations are endless.
The flavor profile of Korean BBQ Beef Jerky is inspired by our new found love of Gochujang paste, a fermented condiment used in Korean cooking. This jerky is absolutely delicious with the perfect spicy savoriness!
What you’ll need to make Korean BBQ Beef Jerky
- London Broil – Sliced into strips between 1/8 and 1/4 inch thick against the grain, any large fatty parts removed. Top round roast or eye of round may be substituted.
- Gochujang Paste – Fermented Korean red chili paste. Found in the Asian aisle of the grocery store or on Amazon. Sriracha can be used as a substitution. It’s not quite as good but it offers the right level of heat.
- Soy Sauce – Low sodium or regular soy sauce may be used. Feel free to substitute coco aminos if you prefer.
- Brown Sugar – We use light brown sugar. You can also use dark brown sugar for a deeper, richer flavor.
- Red Chili Flakes – Spice made from dried and crushed red chili peppers. You can substitute a pinch of cayenne pepper, a dash of hot sauce or sliced or chopped fresh chili peppers.
- Fish Sauce – A staple of Southeastern Asian cuisine, it adds a salty, savory, umami flavor. Oyster sauce may be substituted or you can leave it out completely (we use only a teaspoon!).
- Pantry Spices – Garlic powder, ground ginger, ground coriander.
- Sesame Seeds – We like toasted sesame seeds but plain may be used instead, or left out completely.
What is Gochujang Paste?
Gochujang paste is a fermented red chili paste that is a fundamental ingredient in Korean cooking. It has actually been around for hundreds of years but has been steadily making its way into American dishes. It adds a deep savory, slightly sweet flavor and is a great addition to sauces and marinades!
What does Gochujang taste like?
Real Simple explains that Gochujang is like the love child of sriracha and miso—spicy like the former, pungent like the latter—with a hint of sweetness.
Where can you buy Gochujang?
Gochujang can be found in the Asian aisle of most larger grocery stores, at Asian markets and our favorite – on Amazon!
The Secret to Making Flavorful Beef Jerky
The thing with beef jerky is that the jerky strips require both a flavorful marinade and enough time to soak in all of those flavors.
When we started making our own homemade beef jerky, we were so excited to make it that we didn’t leave it in the marinade for long enough. After a 6 hour marinating time, and even after a 12 hour marinating time, our jerky just wasn’t very flavorful.
Now when we make jerky, we allow the jerky strips to marinate in the refrigerator for an absolute minimum of 24 hours, sometimes up to a week! Typically, around the 48-72 hour mark the flavors are fully infused and the jerky will be delicious.
As you experiment, you find the flavor level that’s right for you. The longer the marinade time, the deeper the flavors of the jerky and the better it is!
The UDSA has a great page with all sorts of facts about Beef Jerky that you can get to by clicking here. Great resource!
TOP TEN TIPS FOR MAKING The Best Beef Jerky
- London Broil (Top Round) is the best meat to use for homemade beef jerky. Strips need to be cut between 1/8 and 1/4 inch thick. NO THICKER THAN THAT.
- How you cut the meat determines the final result. Try to cut the jerky strips evenly, thinly, and against the grain.
- Marinate, marinate, marinate. The beef jerky flavor combination that you choose and how long you allow the beef jerky strips to marinate really determine the final result. Marinating under 12 hours will most likely not give you the best flavor. You have to let the jerky strips absorb the flavors and this can’t be rushed. Try to move the meat around while the marinating and turn the bag. A zip top bag is a great tool to use when marinating as it is pliable and the meat can be moved around without opening the bag.
- Be careful with salt. Salt seems to be the first thing to be absorbed and it can’t be removed. Too salty = bad. Use garlic POWDER and onion POWDER, not the salt versions.
- Taste and smell your marinade. If the marinade is flavorful before adding the meat, the jerky will turn out great.
- Marinate your beef jerky in the refrigerator. No one wants food poisoning!
- A food dehydrator is a good investment. You can make beef jerky in the oven but it is harder to get a great end product and the process takes much longer.
- If a recipe says that making beef jerky in the dehydrator will take 5 hours, start checking it at an hour and a half. Timing depends on temperature, thickness and moisture, not what a cookbook says.
- Don’t be afraid to move the beef jerky strips and the trays around. Also, don’t be afraid to remove the thinner pieces that are done before the thicker ones. No one is perfect when cutting meat into strips. Check often!
- And finally, don’t ever put marinated beef jerky into the dehydrator and go to bed, thinking it will be done in the morning. If you do this, you could end up with over dried jerky that will most likely be inedible. After all that marinating time, it is really sad to have to throw it out!
What if I don’t have a Dehydrator?
A lot of people ask how to make beef jerky without a dehydrator and if it’s possible to make beef jerky in an oven. Of course it is!
Prepare and marinate the beef jerky exactly as you would if you were using a dehydrator but instead, line two large baking sheets with foil and then place a wire cooling rack onto each. This allows the meat to have some air flow.
Preheat the oven to the lowest temperature it will preheat to. Usually this is 170 – 175 degrees F. Position the oven racks to the upper-middle position.
Lay the marinated beef strips out onto the wire racks and bake until the meat is dryer and considerably less spongy than it was going in. Much like a dehydrator, it is important to pay attention to the meat by moving the jerky around and rotating the trays.
Feeling the jerky with your fingers is the best gauge of done-ness. Cooking times vary upon the thickness of the meat and this process can take anywhere from 2-12 hours. Enjoy!
Preparing the Meat for Beef Jerky
Beef Jerky begins with a lean cut of meat, cut into long, thin strips against the grain.
We use London Broil, which is a fancy name for a smaller beef top round roast (eye of round). The meat should be lean and not contain bones.
We use between 1 – 2 pounds at a time, sliced into strips between 1/8 and 1/4 inch thick, with any large fatty parts removed.
You can cut it yourself or ask the supermarket butcher to do it for you. Cut against the grain to make the jerky more tender. Once cut, set it aside until the marinade is ready.
How to Make Korean BBQ Beef Jerky
Korean BBQ Beef Jerky is inspired by Gochujang paste, a fermented condiment used in Korean cooking that offers deep and savory flavors. Tender and flavorful with a little bit of spicy, salty and sweet, this combination is unique and delicious!
Guidelines for using an oven are included below, just in case you don’t have a dehydrator and want to give this recipe a try.
Slice top round into jerky strips against the grain, removing any large fat or connective tissue.
Place the jerky strips into a large zip top bag and set aside.
In a small bowl, mix together gochujang, soy sauce, brown sugar, chili flakes, fish sauce, garlic powder, ginger and coriander.
Stir until well combined and smooth.
Pour the marinade over the jerky strips.
Remove the air from the bag and seal. Squeeze the bag to distribute the marinade, making sure the meat is coated evenly.
Refrigerate for 24 – 72 hours, up to a week, turning bag occasionally.
Lay the jerky strips out on paper towels to remove excess moisture.
Blot tops of strips with paper towels, removing as much as possible.
Sprinkle the jerky strips with sesame seeds.
Lay jerky strips on dehydrator trays leaving room between for air flow.
Use as many trays as necessary.
Turn the dehydrator on to highest setting and allow to dehydrate according to manufacturers directions, rotating trays periodically and checking the jerky every so often.
Once the jerky has been dehydrated sufficiently, remove from trays and allow to cool.
Store at room temperature in a zip top bag. Enjoy!
All of our Favorite Beef Jerky Recipes
Black Pepper Beef Jerky – This easy to make homemade Black Pepper Beef Jerky is delicious with a low, subtle heat.
Worcestershire Beef Jerky – A tried and true family favorite and one of our most requested flavor combinations!
Spicy Dr. Pepper Beef Jerky – Delicious and sweet with a low, subtle heat and a bold beefy flavor.
Teriyaki Sweet Hot Beef Jerky – Jerky with a sweet Teriyaki flavor and just the right amount of heat.
The Best Bloody Mary Beef Jerky – Unusual and unforgettable with hints of celery, tomato and the perfect amount of heat!
Sweet & Spicy Beef Jerky – A fan favorite! Deliciously balanced between sweet & spicy!
Horseradish & Herb Beef Jerky – A bold blend of salt, pepper, and herbs with just a hint of horseradish.
Pineapple Jalapeno Beef Jerky – An awesome balance of sweet & spicy. Delicious with a mild background heat.
Korean BBQ Beef Jerky
Equipment
- Electric Food Dehydrator
Ingredients
- 1 1/2 pounds London Broil or top round roast, cut into thin strips
- 1/4 cup Gochujang paste
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 1 tsp chili flakes
- 1 tsp fish sauce
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tbsp sesame seeds
Instructions
- Slice top round into jerky strips against the grain, removing any large fat or connective tissue. Place the jerky strips into a large zip top bag and set aside.
- In a small bowl, mix together gochujang, soy sauce, brown sugar, chili flakes, fish sauce, garlic powder, ginger and coriander. Stir until smooth.
- Pour the marinade over the prepared jerky strips. Seal the bag, removing most of the air and push the strips around to coat. This will ensure that all of the meat gets evenly flavored.
- Place the zip top bag into the refrigerator. Marinate for at least 24 hours, flipping the bag occasionally and massaging the marinade into the meat.
- Remove the meat from the marinade and lay the jerky strips out onto a double layer of paper towels. Use additional paper towels to blot excess marinade from the tops of the strips.
- Sprinkle with the sesame seeds and then lay the marinated jerky strips out out on dehydrator trays, leaving space between for air flow. Use as many trays as necessary.
- Choose the highest temperature setting on the dehydrator (typically 160 degrees F). Begin checking the progress after 60-90 minutes. Flip the jerky strips and rotate trays during the dehydration process. The jerky will become less spongy but remain pliable, and it will develop a dry, leathery appearance.
- Once sufficiently dried, remove to a resealable container or large zip top bag and allow to cool before sealing.
- Store in an airtight container in a cool place (or refrigerator) for up to a month. Enjoy!
Notes
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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