Korean-Style Beef Jerky Marinade with Gochujang

If you're craving a bold twist on homemade beef jerky, look no further than this Korean‑style beef jerky marinade with gochujang. It’s a fusion of sweet, spicy, and umami-rich flavors, reminiscent of your favorite sweet and spicy beef jerky recipe but with a deeper depth thanks to Korean chili paste and soy notes. This recipe transforms simple beef strips into tender, flavorful jerky that’s perfect for long hikes, snack time, or movie nights—and it works beautifully whether you're working with ground venison too! Plus, this marinade doubles as a versatile jerky seasoning recipe for those wanting to experiment with teriyaki jerky marinade recipes or venison jerky marinade recipes. Let’s dive in!

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Korean-Style Beef Jerky Marinade with Gochujang

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Prep Time 30 minutes mins

Cook Time 5 hours hrs

Marinating time 12 hours hrs

Total Time 17 hours hrs 30 minutes mins

Course Appetizer, Snack

Cuisine Korean

Servings 8 trail snacks or lunch boxes

Equipment

• Large airtight container, resealable bag, or bowl (for marinating)
• Sharp chef’s knife or electric slicer (for cutting beef uniformly)
• Cutting board
• Bowl and whisk (for mixing marinade)
• Baking sheet + wire rack combo or food dehydrator trays
• Oven (on low heat) or dehydrator (ideal)
• Tongs (for turning jerky during drying)
• Airtight jars or bags (for storing finished jerky)

Ingredients

  

• 1  kg 2.2 lb beef (see FAQ for cuts)
• ¼  cup gochujang Korean red chili paste
• ⅓  cup low-sodium soy sauce
• 3  tbsp mirin sweet rice wine
• 2  tbsp brown sugar firmly packed
• 2  tbsp honey or maple syrup for sweetness
• 1  tbsp sesame oil toasted, if possible
• 1  tbsp rice vinegar
• 4  cloves garlic finely minced
• 1  tbsp fresh ginger minced
• 1  tsp ground black pepper
• 1  tsp Gochugaru Korean chili flakes or red pepper flakes

Optional: 1 tsp fish sauce (for extra umami punch)

Instructions

 

Prep the Beef

1. Place 1 kg beef in the freezer for 1 h to firm it up—this helps you slice thin strips (~3 mm or ⅛″).
2. Slice with the grain for chewier texture or against the grain for tender jerky.
3. Arrange strips loosely on a tray so they don’t stick while you whisk marinade.

Make the Marinade

1. In a large bowl, combine gochujang, soy sauce, mirin, honey, sesame oil, and rice vinegar.
2. Stir in garlic, ginger, fish sauce (if using), black pepper, and gochugaru.
3. Whisk until the sugar dissolves and you get a cohesive paste.

Marinating

1. Place your beef strips in the container or bag and pour over the marinade.
2. Massage every strip so it’s coated.
3. Seal tight and refrigerate for at least 12 h (up to 24 h) for maximum flavor infusion.

Arrange for Drying

1. When ready, remove meat and lightly shake off excess marinade (don’t rinse!).
2. Lay strips flat, not touching, on wire racks over baking sheets or on dehydrator trays.

Dry the Jerky

Oven method

1. Preheat to 60°C (140°F). Place trays inside; prop the door open slightly for airflow. Dry for ~5 h.

Dehydrator

1. Set at 65°C (150°F) and dry for 4–6 h, flipping halfway.
2. Check for doneness: pieces should be mostly dry but still pliable; if left to hang they shouldn’t break in half.

Cool & Store

1. Let jerky cool completely before storing in airtight containers.
2. Store at room temp up to 2 weeks or in the fridge for up to a month.

Pairings

• Beer pairing: Crisp lagers or light pilsners brighten the chili’s richness.
  
• Wine pairing: Off-dry rosé or gewürztraminer balances sweet‑spicy heat.
  
• Non-alcoholic: Iced barley tea or sparkling yuzu lemonade refresh palate.
  
• Serving suggestions:
  
  • Dice jerky and toss into fried rice, stir-fry, or noodles—similar to how smoked beef jerky recipe lovers use chunks for depth.
    
  • Layer slices in rice paper rolls with cucumber, carrots, and mint for a flavor-packed snack.
    
  • Make cheesy jerky flatbread: spread garlic butter on naan, top with chopped jerky and mozzarella, broil until melted.

FAQs

1. What cut of beef is best?

Top round, flank, or eye of round offer a great balance of lean texture and flavor for jerky. Thin slicing helps prevent dryness.

2. Can I use ground meat?

Absolutely! If you want a ground beef jerky recipe dehydrator version (like jerky in dehydrator), mix the marinade into 1 kg ground beef or venison, spread thin on dehydrator trays or oven-safe wire mesh, and dry as described.

3. What if I only have deer/venison?

Try a deer jerky marinade recipe: this Korean marinade works beautifully on venison—truly a sweet and spicy beef jerky recipe vibe with woodsier flavor. Just adjust drying time—the leaner the meat, the shorter the total time.

4. Want a smoked flavor?

Simulate a smoked beef jerky recipe by adding a few drops of liquid smoke to the marinade, or finish off jerky in oven with smoking chips on foil for 15 min before drying.

5. How spicy will this be?

It carries moderate heat—warm and lingering thanks to gochujang and gochugaru. Adjust heat up or down by tweaking the chili paste or adding red pepper flakes if you like more kick.