Korean🥩 Meat

Korean Beef Jerky (Yukpo)

Name: Korean Beef Jerky (Yukpo)
Total time: 9 h 5 min
Cuisine: Korean
Ingredients: 3 lb Beef (flank steak or similar lean cuts); ½ cup Soy sauce; ¼ cups Sugar; 1 tbsp Honey; 1 tsp Ground black pepper; 2 tsp Liquid smoke; 2 tbsp Red pepper flakes; 2 tbsp Toasted sesame seeds; 9 Garlic cloves; ~1-2 tbsp Rice syrup (optional, for garnish); ~3-4 tbsp Pine nuts (optional); ~3-4 Jujube (optional)

⏱ 545 min

A traditional Korean beef jerky that is considered precious food. Sliced beef is marinated in soy sauce, sugar, honey, black pepper, liquid smoke, and other seasonings, then dehydrated for about 8 hours. The result is a savory-sweet treat with spicy and nutty notes, perfect as a beer companion or gift for loved ones.

High-protein

Adapted from a video by Maangchi

Korean Beef Jerky (Yukpo: 육포)

Watch on YouTube

Ingredients

Beef (flank steak or similar lean cuts)3 lb
Soy sauce½ cup
Sugar¼ cups
Honey1 tbsp
Ground black pepper1 tsp
Liquid smoke2 tsp
Red pepper flakesAdjust to taste; omit if you prefer less spice2 tbsp
Toasted sesame seeds2 tbsp
Garlic cloves9
Rice syrup (optional, for garnish)

Steps

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1
Prepare the marinade by combining soy sauce, sugar, honey, ground black pepper, liquid smoke, red pepper flakes, toasted sesame seeds, and minced garlic in a bowl. Mix thoroughly until the sugar is completely dissolved.
2
Prepare the beef by removing it from the freezer (after chilling for about 1 hour for easier slicing) and cut it at an angle into pieces approximately 5 inches long and 2 inches wide, using lean beef cuts.
3
Marinate the beef by placing all meat slices into the marinade and gently turning to ensure each piece is evenly coated. Refrigerate for at least 30 minutes.
4
Set up the food dehydrator by arranging the marinated meat slices on the dehydrator trays. Set the temperature to 160°F and use the jerky, meat, or fish setting.
5
First drying phase: Run the dehydrator for 4 hours.
6
Flip and rearrange: Open the dehydrator and flip each piece of meat over. Rotate the trays so the top tray moves to the bottom and vice versa to ensure even drying.
7
Second drying phase: Continue drying for another 4 hours.
8
Check for doneness by opening the dehydrator and inspecting the meat. If some pieces are thicker, continue drying a bit longer. The jerky should be dry and firm but not overly brittle.
9
Finish and garnish (optional): Arrange the completed beef jerky on a plate. For garnish, drizzle with rice syrup and decorate with pine nuts and jujubes, then roll if desired.

Korean Beef Jerky (Yukpo)

Ingredients

Steps

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