Ingredients:

  • 1 pound (450g) flank steak or top sirloin, trimmed and sliced thinly against the grain
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons (30ml) gochujang (Korean chili paste)
  • 1 tablespoon (15ml) sesame oil
  • 2 tablespoons (30g) brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) ginger, grated
  • 1 teaspoon (5g) black pepper
  • 1/2 teaspoon (2g) crushed red pepper flakes (optional for extra heat)

Instructions:

  1. Trim excess fat from the beef and freeze for 1-2 hours for easier slicing.
  2. Slice the beef thinly against the grain into strips approximately 1/4-inch thick.
  3. In a mixing bowl, combine the soy sauce, gochujang, sesame oil, brown sugar, garlic, ginger, black pepper, and red pepper flakes.
  4. Whisk until smooth to create a well-blended marinade.
  5. Place the sliced beef in a re-sealable plastic bag or shallow dish.
  6. Pour the marinade over the beef, ensuring every piece is coated.
  7. Seal the bag or cover the dish and refrigerate for at least 4 hours (overnight for best flavor).
  8. Remove the beef from the marinade and pat dry with paper towels to prevent excess moisture.
  9. Arrange the beef strips in a single layer on the dehydrator trays or parchment-lined baking sheets.
  10. Dehydrate at 150°F (65°C) for 6-8 hours, or until the jerky is firm and slightly chewy.
  11. Once dehydrated, let the jerky cool completely.
  12. Store in an airtight container in a cool, dark place for up to 2 weeks or refrigerate for longer freshness.