Korean BBQ Beef Jerky

Step 1

Slice top round into jerky strips against the grain, removing any large fat or connective tissue. Place the jerky strips into a large zip top bag and set aside.

Step 2

In a small bowl, mix together gochujang, soy sauce, brown sugar, chili flakes, fish sauce, garlic powder, ginger and coriander. Stir until smooth.

Step 3

Pour the marinade over the jerky strips, remove the air from the bag and seal.

Step 4

Squeeze the bag to distribute the marinade, making sure the meat is coated evenly.

Step 5

Refrigerate for 24 – 72 hours, up to a week, turning bag occasionally.

Step 6

Lay the jerky strips out on paper towels to remove excess moisture. Blot tops of strips with paper towels, removing as much as possible.

Step 7

Sprinkle with the sesame seeds and then lay jerky strips on dehydrator trays leaving room between for air flow. Use as many trays as necessary.

Step 8

Turn the dehydrator on to highest setting and allow to dehydrate according to manufacturers directions, rotating trays periodically and checking the jerky every so often.

Step 9

Once the jerky has been dehydrated sufficiently, remove from trays and allow to cool.

Step 10

Store at room temperature in a zip top bag. Enjoy!