Gochugaru and Sesame Beef Jerky
A savory, high-protein beef jerky seasoned with Korean chili flakes (gochugaru), soy sauce, Worcestershire sauce, and aromatic spices. Topped with white sesame seeds and ground pepper leaf, it makes an ideal portable snack.
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🍳 Cooking Flow
1. Slice semi-frozen lean beef thinly against the grain. → 2. Mix beef with seasonings and refrigerate for 2 days. → 3. Lay slices on dehydrator trays and top with sesame seeds and pepper leaf. → 4. Dehydrate at 60°C for 4–6 hours until firm and pliable.
Cooking Steps
Brief Cooking Order
1. Slice semi-frozen lean beef thinly against the grain. → 2. Mix beef with seasonings and refrigerate for 2 days. → 3. Lay slices on dehydrator trays and top with sesame seeds and pepper leaf. → 4. Dehydrate at 60°C for 4–6 hours until firm and pliable.
Introduction
A savory, high-protein beef jerky seasoned with Korean chili flakes (gochugaru), soy sauce, Worcestershire sauce, and aromatic spices. Topped with white sesame seeds and ground pepper leaf, it makes an ideal portable snack.
Step 1
Trim fat from the beef, freeze for 1–2 hours until firm, then thinly slice against the grain to about 5mm thickness.
Step 2
Place sliced beef in a large bowl and add onion powder, garlic powder, soy sauce, Worcestershire sauce, brown sugar, black pepper, smoked paprika, and gochugaru.
Step 3
Mix thoroughly by hand until the beef is well coated in the marinade.
Step 4
Cover and refrigerate for 2 days, mixing the beef twice a day while it marinates.
Step 5
Remove beef from marinade and lay flat in a single layer on dehydrator trays without overlapping.
Ingredients List
Important Notes
Partially freezing the beef for 1–2 hours makes it significantly easier to slice into thin, uniform strips.
Slicing against the grain ensures the jerky has a pleasant, chewable texture rather than being overly tough.
Make sure the beef slices do not overlap on the dehydrator trays to allow proper airflow and even drying.
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