Ingredients:

  • 2 lbs (900g) flank steak, trimmed of excess fat
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/4 cup (60ml) honey (or maple syrup for a vegan option)
  • 1/4 cup (60ml) gochujang (Korean chili paste)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon black pepper, freshly ground
  • 1/2 teaspoon red pepper flakes (optional, for extra heat)
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame seeds
  • 1 green onion, thinly sliced (optional garnish)

Instructions:

  1. Slice the flank steak against the grain into thin (1/8 inch / 3mm) strips. This is crucial for tender jerky.
  2. Whisk together all the marinade ingredients in a bowl until well combined. Give it a taste and adjust seasoning as needed.
  3. Place the sliced beef into the resealable bag or container and pour the marinade over it. Ensure all the beef is coated. Seal and refrigerate for at least 8 hours, or ideally 24 hours.
  4. Remove the beef from the marinade (discard the marinade). Pat the beef strips dry with paper towels to remove excess moisture.
  5. Arrange the beef strips in a single layer on the dehydrator trays, making sure they don't overlap. Dehydrate at 160°F (71°C) for 4-8 hours, or until the jerky is dry but still pliable.
  6. Preheat oven to the lowest possible temperature (ideally 170°F/77°C or lower). Place a wire rack on a baking sheet and arrange the beef strips in a single layer on the rack. Bake for 4-8 hours, or until the jerky is dry but still pliable. Leave the oven door slightly ajar.
  7. Once the jerky is done, remove it from the dehydrator or oven and let it cool completely. Sprinkle with sesame seeds and sliced green onion (if using).
  8. Store the cooled jerky in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer storage (up to 1 month).