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Homemade Beef Jerky (AKA Bulgogi Jerky)


WHY WE LOVE IT: What snack could better satisfy a carload of hungry travelers than a batch of chewy, peppery jerky? With a little help from the Korean dish Bulgogi and a few wildcard ingredients (pear nectar, sake), this jerky achieves the perfect blend of sugar, salt, and spice. Plus, no crumbs! (less)
- A&M

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Rate this recipe 4.5/5 (15 Votes)


  • 2 2 2 pounds beef, top or bottom round
  • 1 1 1 cup soy sauce
  • 1 1 1 cup pear nectar (or apple juice)
  • 1/2 1/2 1/2 cup sake
  • 1/4 1/4 1/4 cup toasted sesame oil
  • 3/4 3/4 3/4 cups honey
  • 1 1 1 jalapeño, chopped (seeded if you wish)
  • 1/2 1/2 1/2 yellow onion, chopped
  • 2 2 2 garlic cloves
  • 4 4 4 tablespoons ginger, grated
  • 1/2 1/2 1/2 teaspoon salt
  • 2 2 2 tablespoons sesame seeds
  • black pepper
  • kochukaru (optional)


Adapted from


Step 1

Place beef in freezer to firm up enough to slice very thinly (about 1/4"). Blend remaining ingredients except for salt, sesame seeds, black pepper, and kochukaru until smooth. Add beef to marinade stirring gently to make sure all is coated and marinate about 7 hours.

2. Heat oven to 200º F. Drain beef, blot dry with paper towels and place on a rack on top of a baking sheet. Grind the salt and sesame seeds in a mortar and pestle (you can use a spice grinder, just be sure not to turn the mixture into a paste). Sprinkle over beef, then grind fresh black pepper and add chili if desired.

3. Bake about four hours, rotating pans halfway through, until dried and jerky-like. Store in a sealed container in the fridge. Fine in fridge 1-2 months.

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