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Korean BBQ Jerky

It wasn’t until this year that I began experimenting with making my own jerky at home. After the first couple of batches, I realized how easy it is to make. Also, I’m perpetually hungry so I always have a snack nearby and jerky is great because it’s light weight, a great source of protein, and completely delicious. The method for making jerky I show you today doesn’t even require a dehydrator, though I did recently purchase this one and it makes DIY jerky a breeze.  I still thought it would be nice to demonstrate how you could whip up a batch of your own homemade jerky in the oven without anything extra.

The Korean bbq marinade allows the meat to soak in all the delicious flavor while it simultaneously tenderizes it as the soy sauce cuts right through it. Lovely aromatics like onion, garlic, and ginger fuse with smoky sesame oil while the fruit and brown sugar soften the edges and balance the salty bite from the soy sauce. The results are beautifully tender slices of rich and savory jerky that has a Korean twist making for one unique snack experience. I’ve played around with several flavors and this Korean bbq jerky is hands down my favorite one {J’s second runner up is a piquant lemon pepper jerky which is also delicious}. Whatever flavor you decide on, you can’t go wrong with this set it and forget method. Not to mention, it would make a lovely gift that I bet your significant other would thoroughly enjoy but not be expecting for Valentine’s Day and any leftover marinade would make for amazing Korean bbq over the grill the next night. #EatOutsideTheBox

Since this jerky is so easy to grab and go, the possibilities of where it can tag along with you are endless, just like with my bacon jerky.  The first batch of this Korean bbq jerky I ever whipped up made me a very happy girl as it accompanied me all day on errands with leftovers in my backpack for a weekend hike. Its lean protein and delicious flavor make it easy to enjoy and I can ensure you that after a 4 hour hike, this jerky, some raw almonds, and ice cold coconut water fueled me all day long and made for an amazing mini picnic when I reached the top of my destination.

5.0 from 2 reviews
Korean BBQ Jerky
Serves: 2 Servings
  • 1-2 lbs meat {I used brisket, you can use top round, venision, etc}
  • Freshly cracked black pepper
  • ½ c soy sauce
  • 1 tb sesame oil
  • 1 tb sesame seeds
  • 2 tb brown sugar
  • ½ grated Asian pear/apple
  • ½ sliced onion
  • 2-3 cloves minced garlic
  • 1 ts grated ginger
  1. Trim the meat of all its fat and trim {if you'd like to do it yourself}. Slicing with the grain will produce the traditional chewy texture.
  2. Pepper the meat.
  3. In a large bowl, combine the rest of the ingredients with the meat.
  4. Cover and allow to marinade for 1 hour-overnight.
  5. Allow to sit on the countertop for about 20 minutes before cooking.
  6. Thread the meat on a skewer and hang from the top rack of your oven {with the bottom rack covered to catch all the drippings}.
  7. Dry out in the oven at your lowest heat setting for 6-8 hours, using a wooden spoon to prop open the door.
  8. When it's at the desired texture/consistency, set on the counter to cool thoroughly and store/enjoy.
Time does not include inactive prep.


Your Squishy Monster ^.~

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