Korean BBQ Beef Jerky Recipe.jpg

Korean BBQ Beef Jerky Recipe

I’m always looking for new and interesting ways to make jerky, so when I came across a recipe for Korean BBQ Beef Jerky, I knew I had to try it. The end result was fantastic!

The beef was marinated in a sweet and spicy sauce, then dehydrated to perfection. If you’re looking for a new twist on traditional beef jerky, give this recipe a try!

Korean BBQ Beef Jerky Ingredients

Korean BBQ beef jerky ingredients
Ingredients for making JBBQ beef jerky

And of course, beef meat.

Picking the Best Beef

Our choice of beef  was top round thin cut
Our choice of beef was Top round thin cut

To make beef jerky, you need to choose a lean cut of meat. The more fat there is in the meat, the faster it will spoil. We used pre-sliced Top round thin cut because it contains very little fat and we didn’t have to work on cutting it ourselves.

If you want to use a different kind of meat, that’s okay too!

Weighing the meat helped me figure out how much jerky we will have after dehydrating beef.

Weighing meat in oz.
Weighing meat in oz.

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Or about 524 grams.

Weighing meat in grams
Weighing meat in grams.

Prepping the Beef

Removing the Fat

Removing fat from our meat
Removing fat from our meat

The fat on your beef will spoil much faster than the beef itself.

So if you want it to last, take off as much of the fat as possible before you dry it into jerky.

Slicing the Beef

Slicing the beef
Slicing the beef

Cut the beef the opposite way that the grain is when you are ready to cut. Cut them really thin so they can dry faster (no greater than ¼ inch thick).

Marinating the Beef

To make the marinade, mix all of the ingredients together in a container. Use ameasuring cup to get the proportions right.

Measure cup
Measuring cup

To make a tasty Korean BBQ marinade: put the 9 ingredients in a container and then add the beef, and mix until all the slices are completely covered. Put it in the fridge for 8 to 24 hours. The longer you leave it, the stronger the flavors will be!

 Making the marinade for our beef jerky
Making the marinade for our beef jerky

Drying the Beef Jerky

Once the beef has marinated, you will need to drain it of any excess liquid. You can do this by placing it on a paper towel for a few minutes. The paper towel will absorb the liquid. That way, when your beef is ready for drying, there won’t be any more extra liquid on it.

Place the strips on paper towels
Place the strips on paper towels

You can usean oven orelectric smoker, to dry beef but you’ll get better results from a fooddehydrator. You can buy one at Walmart oron Amazon. Lay the beef strips on the dehydrator trays and dry them at 160 degrees F for 4-8 hours.

NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray
  • EVEN HEAT DISTRIBUTION: 600 watts of drying power provides even heat distribution; consistent drying that is four times faster than other food dehydrators
  • ADJUSTABLE TEMPERATURE CONTROL: The adjustable temperature control (95°F -160°F) gives you the flexibility to achieve the best results when drying different foods that need varying temperature settings
  • EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
  • EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
  • ACCESSORIES INCLUDED: (2) Fruit Roll Sheet, (2) Clean-A-Screens, a sample of Jerky Seasoning & Cure, and (1) Care & Use Guide

Our slices were so thin that they only needed 4 hours, but if yours are thicker, they’ll need more time.

Check your jerky for doneness every 30-45 minutes to prevent overcooking. Jerky is done when you can bend it without breaking it.

Dry your beef jerky in the dehydrator at 160 degrees F for 4-7.5 hours. Our thin slices dried in 4.5 hours; thicker slices will need more time.

Beef jerky placed on the dehydrator
Beef jerky placed on the dehydrator

You’ll end up with around ⅓ of the beef’s original weight in jerky. Our pound of beef turned into 6.5 ounces ( 184 g. ) of Korean BBQ beef jerky.

You can make ⅓ of the original weight in beef jerky. We made 6.5 oz. ( 184 g. ) of Korean BBQ beef jerky out of 17.2 oz. of beef.

Korean BBQ Beef Jerky Recipe
Weighing meat after dehydration in oz.
Weighing meat after dehydration in grams
Weighing meat after dehydration in grams.

Recipe

Makes 5 servings
Preparation Time: 30 minutes
Marinade Time: 6-24 hours, average 7 hours
Drying Time: 4 – 8 hours, average 7 hours

IngredientsCost
1 lb beef — Top Round Thin cut (Milanesa) (any could work)$9.15 per 1 lb. at Walmart
1/4 teaspoon Prague Powder #1 curing saltBetween $12 and $13 for a 2.5 lb. pack
(96 teaspoons per pound means that 1/4 of a teaspoon equates to 0.01 cents)
2 tablespoon red wine vinegar$1.57 for a 12.7 oz. container at Wallmart
(2 tbsp per oz. = 0.12 cents)
1 cup of BBQ sauce$1.97 for an 18 oz. container at Walmart
(1 cup or 8 oz. = $0.55)
2 teaspoons garlic powderBetween $4 and $5 for a 2.33 oz. container
(6 tsp. per oz. means that 1 teaspoon equates to 0.56 cents)
1 tablespoon brown sugar$2.17 for 2lb. container at Walmart
(31 tbsp. per pound means that 1 tbsp. equates to 0.04 cents)
1/2 teaspoon ginger ground
$4 – 5 dollar range for a 1.64 oz. container
(6 tsp. per oz. means that 1/2 teaspoon equates to 0.20 cents )
2 tablespoon Worcestershire sauce$1.00 for a 10 oz. container at Walmart
(2 tbsp per oz. = 0.20 cents)
1/2 tsp sesame seeds$2.96 for a 3.75 oz. container at Walmart
(2 tbsp per oz. – 0.20 centsequates 1/2 tablespoon to 0.15 cents)
1 teaspoon sesame oil$4 – 5 dollar range for an 8.4 oz. container
(6 tsp. per oz. means that 1 teaspoon equates to 0.08 cents)
Total Cost:$10.94/6.5oz. (full cost: meat + ingredients)

Step-By-Step Instructions

Korean BBQ Beef Jerky Recipe.jpg

Korean BBQ Beef Jerky Recipe

I'm constantly searching for fresh and unique jerky-making techniques, so when I stumbled across a recipe for Korean BBQ Beef Jerky, I knew I had to try it out. The result was outstanding! The beef was dried to perfection after being marinated in a sweet and sour marinade. Give this recipe a try if you want a fresh take on classic beef jerky!
5 from 1 vote
Prep Time: 30 minutes
Cook Time: 7 hours
Marinade Time: 7 hours
Course: Snack
Cuisine: American
Keyword: Beef Jerky
Servings: 5
Calories: 273kcal
Author: Charles
Cost: $10.94

Ingredients


Instructions

  • Cut the fat from your beef.
  • If you are not using pre-sliced beef, freeze it for 1 – 2 hours and then cut into slices that are no thicker than ¼ inch.
  • Put all of the ingredients for the marinade in a cup and mix them together. Add this to the meat and marinate it in a container in your fridge for 6 – 24 hours.
  • Remove any excess marinade with a paper towel before cooking.
  • Dry your beef on a food dehydrator at 160 degrees F for 4 – 5 hours (thin pieces) or 6 – 8 hours (thik pieces).

Nutrition

Serving: 36.8g | Calories: 273kcal | Carbohydrates: 21.9g | Protein: 28.8g | Fat: 6.9g | Saturated Fat: 2.3g | Cholesterol: 81mg | Sodium: 1695mg | Potassium: 523mg | Fiber: 0.6g | Sugar: 15.2g | Calcium: 16mg | Iron: 18mg
Tried this recipe?Let us know how it was!

 

QUOTE:
"You might be a redneck if you think that beef jerky and moon pies are two of the major food groups."
-- Jeff Foxworthy

1 thought on “Korean BBQ Beef Jerky Recipe”

  1. 5 stars
    I’ve read just about every Korean jerky recipe on the ‘net and not a single one of them call for Gochujang in the marinade. This fermented red pepper paste gives the jerky that authentic funky Asian flavor that you just cannot get any other way. It’s concentrated so I’d use 1/4 cup in place of the BBQ sauce and see how you like it. You can find it in most major supermarkets that have an international section.

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