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bulgogi jerky

Beef

Bulgogi Jerky

Once upon a time ago, packing for a road trip without a jerky of some sort was unthinkable. So prevalent was the salty sweet snack on these adventures, I had an almost Pavlovian salivating for the stuff the minute we hit the open road.

Ingredients

  • 2 pounds beef, top or bottom round
  • 1 cup soy sauce
  • 1 cup pear nectar
  • 1/2 cup sake
  • 1/4 cup toasted sesame oil
  • 3/4 cup honey
  • 1 jalapeño, chopped (seeded if you wish)
  • 1/2 yellow onion, chopped
  • 2 garlic cloves
  • 4 tablespoons ginger, grated
  • 1/2 teaspoon salt
  • 2 tablespoons sesame seeds
  • black pepper
  • kochukaru (optional)

Directions

  • Place beef in freezer to firm up enough to slice very thinly (about 1/4"). Blend remaining ingredients except for salt, sesame seeds, black pepper, and kochukaru until smooth. Add beef to marinade stirring gently to make sure all is coated and marinate about 7 hours.
  • Heat oven to 200º F. Drain beef, blot dry with paper towels and place on a rack on top of a baking sheet. Grind the salt and sesame seeds in a mortar and pestle (you can use a spice grinder, just be sure not to turn the mixture into a paste). Sprinkle over beef, then grind fresh black pepper and add chili if desired.
  • Bake about four hours, rotating pans halfway through, until dried and jerky-like. Store in a sealed container in the fridge.

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