Korean BBQ Pork Jerky
Equipment
- 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
Ingredients
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
Instructions
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.