Ingredients:

  • 1 kg (2.2 lbs) Lean Beef Round, Top Round, or Flank Steak (Fat trimmed completely)
  • 1/2 cup (120 ml) Low Sodium Soy Sauce
  • 1/2 cup (100 g) Dark Brown Sugar, firmly packed
  • 1/4 cup (60 ml) Honey or Maple Syrup
  • 3 Tbsp (45 ml) Gochujang (Korean Chilli Paste)
  • 1 Tbsp (15 ml) Gochugaru (Korean Chilli Flakes) (Optional)
  • 2 Tbsp (30 ml) Toasted Sesame Oil
  • 1 Tbsp (15 g) Fresh Ginger, peeled and grated
  • 4 cloves (approx. 20 g) Garlic, minced
  • 1 tsp Black Pepper, freshly ground
  • 1 tsp Rice Vinegar

Instructions:

  1. Freeze the Beef: Wrap the trimmed beef tightly and place it in the freezer for 60 to 90 minutes. This firms the meat, making consistent thin slicing easier.
  2. Slice the Beef: Remove the partially frozen beef and slice it against the grain into uniform strips, no thicker than 3–5 mm (1/8 to 3/16 inch).
  3. Prepare the Marinade: In a large bowl, whisk together all the remaining ingredients (Soy Sauce through Rice Vinegar) until the sugars are mostly dissolved.
  4. Marinate the Beef: Add the sliced beef strips to the marinade. Ensure every piece is coated. Refrigerate for a minimum of 3 hours, or preferably up to 12 hours.
  5. Pre-Dry Prep: Remove the beef strips from the marinade. Using kitchen paper, gently blot off any excess liquid or thick clumps of marinade/garlic. This is crucial for successful drying.
  6. Arrange the Strips: Lay the strips on the dehydrator trays or oven wire racks. Ensure there is absolutely no overlap, allowing full air circulation.
  7. Dehydrate (Dehydrator Method): Set the dehydrator to 60°C (140°F). Dry for 5 to 8 hours, checking the texture after 5 hours.
  8. Dehydrate (Oven Method): Preheat the oven to its lowest setting (ideally 65°C to 75°C / 150°F to 170°F). Prop the oven door open slightly to allow moisture to escape. Dry for 6 to 10 hours.
  9. Test for Doneness: The jerky is finished when it is firm, dry to the touch, and bends without breaking easily. The center, when torn, should show fibrous strands and should not look raw or spongy.
  10. Cool and Condition: Remove the jerky and let it cool to room temperature, uncovered, for about 30 minutes for conditioning.
  11. Store: Store the cooled jerky in an airtight container or vacuum-sealed bag.