It’s not every day that you get to indulge in high-sodium treats, so when you decide to do so, you better go big. Beef jerky has always been a huge hit in this nation, so riffs on the classic variety should come as no surprise.
Unfortunately, not everyone will have the opportunity to purchase this “reef” jerky at their local grocery store. But here’s something that may be even better: Food52‘s recipe for Korean-inspired bulgogi jerky. The peppery jerky is topped with ground sesame and a punch of kochukaru for heat, making it a perfect sweet-salty-spicy snack. Did we mention it goes great with beer?
Homemade Bulgogi Beef Jerky
- 2 pounds beef, top or bottom round
- 1 cup soy sauce
- 1 cup pear nectar
- ½ cup sake
- ¼ cup toasted sesame oil
- ¾ cups honey
- 1 jalapeño, chopped (seeded if you wish)
- ½ yellow onion, chopped
- 2 garlic cloves
- 4 tablespoons ginger, grated
- ½ teaspoon salt
- 2 tablespoons sesame seeds
- black pepper
- kochukaru (optional)
Get the instructions and view the full recipe here.
Freeze the beef for a few minutes to firm it up before thinly slicing it.
Blend the onions, ginger, garlic, soy sauce, sake, pear nectar, sesame oil, honey, and jalapeño into a marinade.
Coat the beef thoroughly in the marinade, and let it sit and soak.
Grind the sesame seeds and salt together after the beef has settled into the marinade.
Sprinkle the sesame seed mix onto the drained slices of beef, then bake low and slow for four hours. (All photos courtesy of Food52)
This article and recipe originally appeared on Food52.