Korean Gochujang Beef Jerky
Fiery dried beef inspired by Korean cuisine with characteristic gochujang paste. Sesame oil and ginger give the jerky an authentic East Asian flavor. The spiciness can be adjusted individually by the amount of gochujang paste.
Ingredients(for 1 kg)
Instructions
Preparation
25 min.Trim the beef (top round or sirloin) of fat and tendons. Cut across the grain into 3 mm thin strips. Mix gochujang with soy sauce, sesame oil, ginger, garlic, and sugar into a smooth marinade.
Marinating
12-24 hoursMix the meat strips and marinade in a zip bag, squeeze out the air, and marinate in the refrigerator for 12-24 hours. Turn occasionally.
Safety Heating
10 min.Place the marinated strips on a wire rack and pre-heat in the oven at 160 °C for 10 minutes. The marinade residue may caramelize slightly – this is desirable.
Dehydrating & Finishing
6-8 hoursDehydrate at 70 °C. After drying, sprinkle with sesame seeds. Allow to cool completely before packaging the jerky.
Pro Tip
Use authentic Korean gochujang paste from an Asian market, as it offers a balanced heat and fermentation depth. Sprinkle sesame seeds only after drying.
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