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.