If you’ve ever wished your favorite Korean BBQ flavors could follow you around in your pocket, this Korean Bulgogi Jerky with Pear and Soy Marinade might just be your new obsession. Imagine the deeply savory, slightly sweet, umami-packed magic of bulgogi transformed into chewy, flavorful beef jerky. This isn't your average gas station snack — it’s a fusion of tradition and technique that highlights Korean culinary roots with the convenience of jerky. Whether you're a fan of korean bbq beef or simply on the hunt for the next best homemade jerky marinade, this recipe brings bold flavors, simple prep, and mouthwatering results.
Korean Bulgogi Jerky with Pear and Soy Marinade
Prep Time 20 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Korean
Dehydrator Ideal for consistent drying. A favorite for jerky recipes dehydrator fans.
Oven A conventional oven works just fine—set to low and propped open with a wooden spoon for airflow.
Air fryer Yes, you can make air fryer beef jerky! Just make sure your model allows low-temperature dehydration (around 160°F).
Sharp knife For slicing meat thinly. You can also ask your butcher to do this.
Large Ziploc Bag or Glass Container For marinating the beef.
Wire Rack + Baking Sheet For oven-drying—this setup allows air circulation around the meat.
Kitchen Towels or Paper Towels For patting meat dry before drying.
Main Ingredients
- 2 pounds beef eye of round or flank steak sliced thin against the grain (1/8 to 1/4 inch thick)
- 1/2 large Asian pear or 1 small, peeled and grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 4 garlic cloves minced
- 1- inch piece fresh ginger grated
- 1 teaspoon freshly ground black pepper
- 2 green onions thinly sliced
- 1 tablespoon gochujang optional for a spicy kick
- 1 tablespoon toasted sesame seeds
Optional (for extra depth)
- 1 tablespoon mirin or sake
- 1 teaspoon fish sauce
- Red chili flakes to taste
Slice the Beef
Place your beef in the freezer for 1 hour to firm it up—this makes it much easier to slice. Then, using a sharp knife, slice the beef against the grain into thin strips, about 1/8 to 1/4 inch thick. Thinner slices will yield chewier jerky; thicker ones will be meatier.
Make the Marinade
In a blender or mixing bowl, combine the grated Asian pear, soy sauce, sesame oil, brown sugar, rice vinegar, garlic, ginger, black pepper, green onions, and any optional add-ins like gochujang or mirin. Blend or whisk until smooth. This doubles as an amazing beef jerky marinade or even a base for your own korean bbq sauce recipe.
Marinate the Beef
Add sliced beef to a large Ziploc bag or a glass container. Pour in the marinade, ensuring all pieces are coated. Seal and refrigerate for at least 8 hours, preferably overnight. Stir or flip the bag halfway through to evenly distribute the marinade.
Dry the Beef
Before drying, remove the beef from the marinade and pat each strip dry with paper towels. This step is critical for proper dehydration and avoiding tacky surfaces.
Dehydrator Method:
Arrange beef strips on dehydrator trays in a single layer. Dry at 160°F for 4–6 hours or until jerky is dry but pliable.
Oven Method:
Preheat to 170°F. Place beef strips on a wire rack over a baking sheet. Leave the oven door slightly ajar. Dry for 3.5–5 hours, checking for doneness by bending a piece—if it cracks but doesn’t snap, it’s done.
Air Fryer Method:
If your air fryer supports low temperatures, lay out the strips in a single layer in the basket. Set to 160°F and dry for about 3 hours, flipping halfway through.
Pairings
While jerky is often a grab-and-go snack, this korean bbq jerky recipe pairs beautifully with other dishes or drinks for a flavorful experience.
Savory Snacks & Sides
- Onigiri recipe (Japanese rice balls): Pair your jerky with a classic onigiri filled with pickled radish or tuna mayo for a satisfying East Asian snack plate.
- Kimchi: The spicy tang of kimchi balances the sweet and savory notes of the bulgogi marinade.
- Quick cucumber pickles: Crisp and refreshing, these add texture and acidity.
Drinks
- Cold barley tea (boricha) or green tea: Refreshing and balances the saltiness of the jerky.
- Korean beer (like Hite or Cass) or a light lager makes for an awesome casual combo.
Main Dish Ideas
- Chop the jerky and toss it into fried rice, ramen bowls, or over a salad for a burst of protein.
- Serve alongside grilled Korean beef ribs or use it as a protein-packed side on a Korean BBQ grill spread.
FAQs
1. What cut of beef is best for bulgogi jerky?
Eye of round is the top choice—it’s lean, uniform in thickness, and easy to slice. Flank steak and top round also work well. Avoid fattier cuts as fat can spoil quickly in jerky.
2. Can I use ground beef to make this jerky?
Yes! Ground beef works if you're aiming for ground beef jerky recipes dehydrator style. You'll need to mix the marinade into the ground meat, form it into thin sheets using a jerky gun, and dehydrate accordingly.
3. Is this recipe good for pork jerky too?
Absolutely. Thinly sliced pork loin or tenderloin can be substituted for beef. Just ensure it's cooked to a safe internal temperature during dehydration.
4. How long will this jerky last?
Stored in an airtight container in a cool, dark place, it’ll last about 1–2 weeks. For longer storage, refrigerate or freeze. Vacuum sealing extends shelf life even further.
5. Can I use this marinade for other jerky recipes?
Definitely. This pear and soy-based marinade is a versatile jerky marinade. It’s excellent for chicken, pork, or even vegetarian jerky. Use it as a base for custom jerky marinade recipes or to recreate your own beef jerky recipes with a Korean twist.
