Step 1

In a small bowl, mix together gochujang, soy sauce, brown sugar, chili flakes, fish sauce, garlic powder, ginger and coriander; pour into a zipper-locking plastic bag.

Step 2

Add sliced top round to bag, removing most air as you close the bag, making sure marinade evenly coats each slice; refrigerate overnight.

Step 3

Preheat oven to 175°F. Remove beef from marinade, pat dry and discard marinade. Coat pieces evenly on both sides with sesame seeds and place on a wire rack on a sheet pan. Dehydrate in oven, 2 hours. Remove tray from oven, flip each piece over and dehydrate 2 to 2 1/2 more hours until there is no moisture on surface of beef.

Step 4

Food dehydrator: place in a food dehydrator at 160°F for 2 hours, reduce heat to 155°F and dehydrate 2 1/2 to 3 more hours, flipping halfway through.