Korean BBQ Jerky Recipe For A Unique Snack

When it comes to snacking, finding the perfect blend of flavor and texture can be a challenge. I recently came across a gem that definitely caught my attention: Golden Island Natural Style Pork Jerky, Korean Barbecue Recipe. This tasty treat has quickly become one of my favorite go-to snacks. Whether you’re on a hike, at work, or just lounging at home, this jerky packs a flavorful punch that satisfies those snack cravings!

Golden Island Natural Style Pork Jerky

This jerky is made with high-quality pork and seasoned with a delicious Korean barbecue flavor, making it an exciting alternative to traditional snacks. The aroma itself is enticing, and the texture is just perfect—not too tough, allowing you to enjoy every bite.

Recipe Ingredients

If you’re inspired to create your own unique version of this Korean barbecue flavor in a jerky form, here’s a simple way to make it at home!

2 pounds of pork tenderloin or flank steak
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons gochujang (Korean chili paste)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger

Instructions

Follow these steps to achieve that savory Korean barbecue jerky:

Begin by slicing the pork tenderloin or flank steak into thin strips, about 1/8 to 1/4 inch thick. Make sure to cut against the grain for tenderness.
In a large mixing bowl, combine the soy sauce, brown sugar, sesame oil, gochujang, garlic powder, black pepper, rice vinegar, and grated ginger. Stir the mixture until the sugar dissolves completely.
Add the pork strips to the marinades and ensure they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for enhanced flavor.
Once the marinating time is complete, preheat your dehydrator or oven to 160°F (70°C). If using an oven, you can line a baking sheet with parchment paper and set a wire rack on top.
Remove the pork strips from the marinade and allow excess liquid to drip off. Place the strips on the dehydrator trays or the wire rack in a single layer, ensuring they aren’t touching.
Dry the jerky for 6 to 8 hours in a dehydrator, or about 4 to 6 hours in the oven, until it’s dry yet slightly chewy. It should snap when bent.
Let the jerky cool completely and store it in an airtight container to keep it fresh.

Now you can enjoy a homemade version of this delicious and savory Korean barbecue jerky! Perfect for sharing—or not!