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Korean Picanha Beef Jerky

Korean Picanha Beef Jerky

Prep Time:
720 mins
Cook Time:
360 mins
Servings:
12

Flavors Used:

Korean Pop BBQ

This Korean BBQ Beef Jerky brings Korean-inspired BBQ flavor and classic beef jerky together in a big way. We’re taking picanha, slicing it thin, and letting it soak overnight in a sweet, savory, garlicky marinade loaded with gochujang, soy sauce, and Dan-O’s Outlaw Korean Pop BBQ. Then we hit it with another sprinkle of Korean Pop before it goes into the dehydrator. The result is tender, chewy jerky packed with big, umami-rich BBQ flavor. 

Ingredients

  • 4 tbsp Dan-O’s Outlaw Korean Pop BBQ, divided
  • 1 (4½ lb) picanha (top sirloin cap), fat cap removed, yielding about 3 lbs trimmed beef
  • 4 green onions, chopped
  • 6–7 garlic cloves, finely chopped and smashed
  • 2 heaping tbsp gochujang
  • ⅓ cup soy sauce
  • 2 tbsp mirin
  • 2–3 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 cup water


Preparation Instructions

  1. Trim and Chill the Beef: Trim the fat cap from the picanha. Place the trimmed beef in the freezer for about 1½ hours to firm it up and make it easier to slice.
  2. Prepare the Garlic and Green Onions: While the beef chills, finely chop the green onions. Finely chop the garlic, then carefully smash it with the side of the knife and continue chopping to help release more of its flavor for the marinade.
  3. Make the Korean BBQ Marinade: Add the chopped green onions and garlic to a large mixing bowl. Add the gochujang, 2 tbsp of the Dan-O’s Outlaw Korean Pop BBQ, soy sauce, mirin, rice wine vinegar, sesame oil, and water. Whisk until the marinade is thoroughly combined.
  4. Slice the Beef: Remove the chilled picanha from the freezer. Using a very sharp knife, identify the direction of the grain and slice the beef against the grain into long, thin jerky strips. Keep the slices as even as possible so they dehydrate consistently.
  5. Marinate Overnight: Add the beef strips to the marinade one piece at a time to prevent them from sticking together. Press the pieces down until they are fully submerged in the marinade. Cover the bowl and refrigerate overnight.
  6. Arrange the Beef: Remove the marinated beef from the refrigerator and arrange the strips in a single layer on the dehydrator racks, making sure the pieces are not overlapping.
  7. Add More Korean Pop: Sprinkle the tops of the beef strips generously with the remaining Dan-O’s Outlaw Korean Pop BBQ to create an extra layer of sweet, savory Korean-inspired BBQ flavor.
  8. Dehydrate the Jerky: Set the dehydrator to high, or 160°F, and dehydrate the beef for about 6 hours.
  9. Serve: Remove the finished beef jerky from the dehydrator and Yum Yum Get Ya Sum!


Appetizer Beef Korean Pop BBQ Garlic Gochujang Onion Snack

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