Seoulfully Sweet Spicy Beef Jerky

Seoulfully Sweet My Korean Beef Jerky Recipe Thats

By Amara Vitalis October 4, 2025

Table of Contents

Recipe Introduction

Fancy a snack that’s a bit extra ? Ever wondered if you can create that perfect Korean Beef Jerky Recipe Thats better than anything you can find at the shops? Honestly, you absolutely can.

This isn't just any jerky; it's a flavour explosion that'll have you hooked after the first bite.

Unleash Your Inner Chef: The Seoulfully Sweet & Spicy Beef Jerky Recipe is Here!

This Korean inspired jerky hits all the right notes. It's sweet, thanks to honey. It’s got a spicy beef jerky recipe vibe with that gochujang kick.

Plus, it's got an umami depth that'll keep you coming back for more.

A Taste of Korea, Made Easy

Originating from the desire to preserve meat in a delicious way, similar to traditional Korean methods, this recipe is super easy to follow.

It requires only medium effort, mainly because of marinating time. You're looking at about 30 minutes of active prep, then 8- 24 hours for marinating, and 4- 8 hours in the dehydrator or oven.

One batch makes about 6-8 servings.

Why This Jerky Rocks!

Besides being utterly delicious, this jerky is packed with protein. Ideal for post workout fuel or a satisfying snack. Think of it as your secret weapon against those afternoon cravings.

This Korean BBQ Jerky is incredibly convenient and way healthier than crisps. Plus, making your own Homemade Korean Jerky is a brilliant way to impress your mates at the next BBQ.

The best thing? You know exactly what's going into it.

Ready to dive in? Let's gather our ingredients and get started. Grab 2 lbs of flank steak, some soy sauce, honey, gochujang.

Trust me, this Gochujang Beef Jerky Recipe is worth every minute.

Ingredients & Equipment: Let's Get Started!

Alright, let's talk about what you'll need to nail this Korean Beef Jerky Recipe Thats seriously addictive. Trust me, once you try homemade, you will never go back to shop bought.

It’s much easier than trying to explain the offside rule!

Main Ingredients: The Foundation of Flavor

Flank Steak: 2 lbs (900g) . Look for flank steak with good marbling. Marbling means flavour, mate !
Low-Sodium Soy Sauce: 1/2 cup (120ml) . Quality soy sauce makes a huge difference. Honestly, cheap stuff tastes…well, cheap.
Honey: 1/4 cup (60ml) . Runny honey is best.
Gochujang: 1/4 cup (60ml) . Find a good Gochujang Beef Jerky Recipe with a nice brand. If you love heat, grab a spicier one!
Rice Vinegar: 2 tablespoons . Adds a nice tang.
Sesame Oil: 2 tablespoons . This is non-negotiable. Essential for that authentic flavour.
Garlic: 2 cloves, minced . Freshly minced. No jarred stuff.
Ginger: 1 tablespoon, grated . Freshly grated is key .
Black Pepper: 1 teaspoon, freshly ground . Freshly ground always wins.
Red Pepper Flakes: 1/2 teaspoon (optional) . For that extra kick.
Brown Sugar: 1 tablespoon . Adds a touch of sweetness.
Sesame Seeds: 1 tablespoon . For finishing.
Green Onion: 1 green onion, thinly sliced (optional) . For a fresh garnish.

Seasoning Notes: The Flavor Bomb

This jerky is all about Sweet and Spicy Jerky Recipe , so don’t be shy with the gochujang and red pepper flakes if you like it hot.

Sesame oil is your best friend for that classic Korean flavor. A touch of brown sugar balances everything out. No gochujang? Try sriracha and a tiny bit of miso paste.

But seriously, get gochujang. It's worth it.

Equipment Needed: Keep It Simple, Stupid

Sharp knife: For slicing the beef super thin. This is crucial for Flank Steak Jerky .
Large resealable bag or container: For marinating.
Dehydrator OR Oven: A dehydrator is ideal. If using an oven, aim for 170° F ( 77° C) or lower.
Wire rack: For oven method. Lets the air circulate.
Cutting board: A good, sturdy one.

Honestly, that's all you need. No fancy gadgets. Just the basics. Now, let's get cooking! Remember, this Homemade Korean Jerky is something you and your family can enjoy for weeks!

Seoulfully Sweet & Spicy Korean Beef Jerky Recipe Thats Got Everyone Obsessed!

Honestly, folks, you need this Korean Beef Jerky Recipe Thats in your life. Forget those sad, leathery bits from the petrol station.

This is next level stuff. We're talking Gochujang Beef Jerky Recipe levels of flavour, and I'm gonna show you how easy it is to nail.

Trust me, even I, who once managed to burn water (don't ask!), can make this.

Prep Steps: Get Your Ducks in a Row

First things first, mise en place , my friends. That just means "everything in its place." Slice 2 lbs (900g) of flank steak thinly against the grain.

Seriously, thin is key ! Think 1/8 inch (3mm). Pop it in a bag. Mix your marinade. This is important: whisk together 1/2 cup (120ml) low-sodium soy sauce , 1/4 cup (60ml) honey , 1/4 cup (60ml) gochujang , 2 tablespoons rice vinegar , 2 tablespoons sesame oil , 2 cloves garlic , 1 tablespoon ginger , 1 teaspoon black pepper , 1/2 teaspoon red pepper flakes , and 1 tablespoon brown sugar .

Now, pour this glorious potion over your beef, seal, and marinate for at least 8 hours , preferably 24 hours .

I once rushed it after 6 hours...big mistake! The deeper the Korean Beef Jerky Marinade , the better.

Safety Reminder: Always store marinating meat in the fridge.

step-by-step: Jerky Nirvana

Remove beef from marinade. Chuck the marinade.
Pat the strips really dry. Paper towels are your friend.
Dehydrator: Lay strips on trays, no overlapping. Set to 160° F ( 71° C) for 4- 8 hours .
Oven (if you must): Preheat to lowest possible temp (ideally 170° F/ 77° C ). Use a wire rack. Bake for 4- 8 hours , door slightly ajar.
Jerky's ready when dry but pliable. Cool completely. Sesame seeds optional.

Visual cue: It should bend a bit, not snap.

Pro Tips: Jerky Jedi Master

Want Homemade Korean Jerky that's truly amazing? Here's the tea: First, always slice against the grain. That's how you get tender pieces.

Secondly, don't be shy with the marinade. Thirdly, don't overcrowd the dehydrator or oven; it's a recipe for disaster, I have found.

Common mistake: Too much marinade left on the beef when dehydrating. Also, under drying your jerky. Nobody wants that.

make-ahead? You can marinate the beef up to 2 days in advance. Perfect for DIY Beef Jerky Snacks .

Recipe Notes for Your Seoulfully Sweet & Spicy Jerky

So, you're about to tackle this Korean Beef Jerky Recipe Thats gonna blow your mind. Before you jump in headfirst, here are a few pointers I've picked up along the way.

Honestly, these tips can make or break your jerky game!

Serving Suggestions: Make It Look Good, Mate!

Presentation matters, even for jerky! Think about it you've put in the effort. Plating it nicely is the least you can do.

Pile that Homemade Korean Jerky on a nice wooden board. Garnish with sesame seeds and some thinly sliced green onions.

Boom! Insta worthy.

As for sides, kimchi is a no-brainer. Pickled radishes are another excellent shout. Wash it all down with a cold Korean beer like Hite.

Trust me; it’s a match made in heaven. If you're going booze free, iced green tea works a treat.

Storage Tips: Keep That Jerky Fresh, Yeah?

Alright, listen up. You don't want all that effort going to waste with manky jerky. Keep that Beef Jerky with Asian Flavors fresh! After it's cooled, stash it in an airtight container.

It'll happily sit at room temp for up to two weeks.

Want it to last longer? Chuck it in the fridge. It'll be good for about a month. Freezing isn't really recommended.

It can mess with the texture. Nobody wants soggy jerky , right?

To reheat, honestly, just let it come to room temperature. No need to nuke it.

Variations: Get Creative, You Rebel!

Fancy a bit of a twist? Go for it. Want it spicier? Add more red pepper flakes. Or use a fiery Gochujang Beef Jerky Recipe .

Feeling sweet ? Throw in an extra tablespoon or two of honey.

If you're trying to be healthy, sub the honey with maple syrup. And soy sauce? Tamari is your gluten-free friend.

Using portobello mushrooms or eggplant thick slices you can get to a DIY Beef Jerky Snacks

Nutrition Basics: A Little Bit About the Good Stuff

Okay, so this ain’t health food, per se. But it's got its perks. Each serving clocks in around 250-300 calories. You're getting a whopping 30-35g of protein.

Sodium's on the higher side, around 500-700mg, so keep that in mind. But hey, it's a tasty Spicy Beef Jerky Recipe , and everything in moderation, right? Plus you can cut down on the sodium using low-sodium soy sauce.

So, there you have it! A Sweet and Spicy Jerky Recipe . Honestly, get stuck in and have a crack at this.

You'll love it. Happy snacking, and remember: Don’t be afraid to experiment with that Korean Beef Jerky Marinade ! You might just stumble upon your new favourite flavour combo!

Frequently Asked Questions

How thin is thin enough when slicing the beef for this Korean Beef Jerky Recipe Thats?

Aim for about 1/8 inch (3mm) thick slices. This ensures even drying and tender jerky. Slicing against the grain is also crucial! Think of it like cutting a baguette - you want those nice, even slices for the perfect texture.

Can I make this Korean beef jerky in the oven if I don't have a dehydrator?

Absolutely! Preheat your oven to the lowest possible temperature (ideally around 170°F/77°C). Place the beef strips on a wire rack set over a baking sheet and bake for 4-8 hours, leaving the oven door slightly ajar to allow moisture to escape. Just keep a close eye on them, as ovens can vary!

How long does this Korean beef jerky last, and what's the best way to store it?

Properly dried and stored Korean beef jerky can last for up to 2 weeks at room temperature in an airtight container. For longer storage (up to 1 month), keep it in the refrigerator. Make sure to let the jerky cool completely before storing to prevent any condensation from forming.

Can I adjust the level of spiciness in this Korean Beef Jerky Recipe Thats? I'm not a massive chili head!

Definitely! The spiciness comes from the gochujang and red pepper flakes. For a milder version, reduce or omit the red pepper flakes entirely. You can also use a milder gochujang. If you want more fire, crank up the red pepper flakes or add a pinch of gochugaru (Korean chili powder).

Is there a way to make this Korean Beef Jerky Recipe Thats a bit healthier?

You can use low-sodium soy sauce to reduce the salt content. Swapping the honey for maple syrup can also slightly lower the overall sugar content. Also, trimming as much visible fat as possible from the beef before slicing will help to reduce the fat content.

Remember, moderation is key - even healthy jerky is still a treat!

I can't find Gochujang anywhere, what can I use instead for this Korean Beef Jerky recipe?

Finding a good substitute for Gochujang can be tricky, but you can use a blend of Sriracha and Miso Paste for a similar flavour profile. You can also add a pinch of sugar to round the flavour. This will not be the same, but should give your jerky that umami and a slight kick!