If you’ve ever had Korean BBQ, you know how addicting the balance of sweet, salty, smoky, and umami flavors can be. Now imagine all of that packed into a perfectly chewy, protein-rich snack. This Korean BBQ Pork Jerky is a game-changer—marinated in a soy-based blend with gochujang (Korean chili paste) and honey, then slowly dried for that signature jerky texture. It’s perfect for road trips, hikes, or just satisfying your savory cravings at home.
Korean BBQ Pork Jerky
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Marinating Time 8 hours hrs
Total Time 12 hours hrs 15 minutes mins
Course Appetizer, Snack
Cuisine Korean
Sharp knife or meat slicer
Cutting board
Large Mixing Bowl
Zip-top bag or airtight container
Baking sheet with wire rack or dehydrator
Parchment paper
Oven or dehydrator
For the Marinade
- 1 lb pork loin or pork shoulder
- ¼ cup soy sauce
- 2 tbsp honey
- 1 tbsp gochujang Korean chili paste
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp red pepper flakes optional, for extra heat
- 1 tsp grated ginger
- 1 tbsp sesame seeds
Slice the Pork
Using a sharp knife, slice the pork against the grain into thin strips (about ⅛ to ¼ inch thick). If you want an easier time slicing, partially freeze the meat for about 30 minutes before cutting.
Make the Marinade
In a large mixing bowl, combine soy sauce, honey, gochujang, brown sugar, rice vinegar, sesame oil, garlic powder, onion powder, black pepper, smoked paprika, red pepper flakes, and grated ginger. Whisk until fully combined.
Marinate the Pork
Place the sliced pork into a zip-top bag or airtight container. Pour the marinade over the pork, ensuring every piece is coated. Seal and refrigerate for at least 8 hours or overnight for maximum flavor.
Prepare for Drying
If using an oven, preheat to 175°F. Line a baking sheet with parchment paper and place a wire rack on top.
If using a dehydrator, follow the manufacturer’s instructions for jerky.
Arrange and Dry
Lay the pork strips on the wire rack (or dehydrator trays), making sure they don’t overlap.
Bake for 4 hours, flipping halfway through. The jerky is done when it’s firm, dry, and slightly pliable.
Cool and Store
Let the jerky cool completely before storing in an airtight container. It will last up to 2 weeks at room temperature or a month in the fridge.
Pairings
- Drink: A cold bottle of Korean soju or an ice-cold beer pairs perfectly with the smoky, sweet, and spicy notes.
- Side Snack: Pair with roasted seaweed, kimchi, or a handful of spicy peanuts for a full-flavored snack experience.
FAQs
1. What cut of pork is best for jerky?
Pork loin is leaner and makes for a firmer jerky, while pork shoulder has a bit more fat, leading to a slightly richer texture. Both work, but avoid cuts with too much fat, as it can cause the jerky to spoil faster.
2. Can I make this spicier?
Absolutely! Add more gochujang, extra red pepper flakes, or even a bit of cayenne powder to increase the heat.
3. How do I know when my jerky is done?
It should be firm but slightly pliable—not brittle. A good test is to bend a piece; it should show some resistance but not snap.
4. Can I use an air fryer to make this?
Yes! Set your air fryer to 160°F and dehydrate for 3-4 hours, flipping halfway through.
