Gochugaru and Sesame Beef Jerky

Name: Gochugaru and Sesame Beef Jerky
Total time: 30 min
Yield: 10 servings
Ingredients: 1 kg beef topside; 2 tsp onion powder; 2 tsp garlic powder; 125 ml soy sauce; 40 ml Worcestershire sauce; 32 g brown sugar; 2 tsp ground black pepper; 2.5 g smoked paprika; 1 tsp gochugaru; 10 g white sesame seeds

Recipe from Andy Cooks · original post

Homemade beef jerky marinated for two days in soy, Worcestershire, brown sugar, smoked paprika and gochugaru, then dried with sesame seeds.

Serves 10 30 minKid-friendly

dairy-freebeef

Ingredients

beef topside1 kg
onion powder2 tsp
garlic powder2 tsp
soy sauce125 ml
Worcestershire sauce — 2 tbsp40 ml
brown sugar — 2 tbsp32 g
ground black pepper2 tsp
smoked paprika — 1 tsp2.5 g
gochugaru1 tsp
white sesame seeds — for topping10 g

Method

Trim the fat off the beef. Freeze 1–2 hours until firm, then slice thinly against the grain about 5 mm thick.
In a large bowl, add the onion powder, garlic powder, soy sauce, Worcestershire sauce, brown sugar, pepper, paprika and gochugaru. Use clean hands to mix the sliced beef through the marinade. Cover and refrigerate for 2 days. Mix the beef twice a day while it marinates.
After 2 days, remove the beef from the marinade and lay flat on dehydrator trays, making sure they don't touch. Pat dry with a paper towel. Evenly sprinkle sesame seeds (and ground pepper leaf, if you have it) over the top.
Dry at 60°C for 4–6 hours, checking for a firm, bendable texture.
Store in an airtight container and enjoy.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
- 125 ml Tamari instead of soy sauce
- 40 ml Gluten-free Worcestershire sauce instead of worcestershire sauce
Marinate and dry exactly as written; tamari is slightly saltier, so taste the marinade before adding the beef.

Swaps are suggestions — check labels if you are cooking for an allergy.

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