Gochujang Beef Jerky recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Gochujang Beef Jerky

Yield 16 - 18 pieces
Cuisine: American
Category: Low-Carb/Keto/High Protein
Inspired by Korean flavors, this jerky is an unapologetic flavor bomb. Ask your butcher to do the raw cutting for you. Or, if you’ve got advanced knife skills, do it yourself by freezing the whole piece 1 hour before slicing. Have a dehydrator? Skip step 3.
Prep Time
5 mins
Other Time
12 hrs
Cook Time
4 hrs 30 mins
Total Time
16 hrs 35 mins
  • 1 1/2 pounds Certified Angus Beef ® top round, sliced with the grain 1/8-inch thick, 2 to 4-inches wide
  • 1/4 cup gochujang
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon chili flakes
  • 1 teaspoon fish sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon powdered ginger
  • 1/2 teaspoon ground coriander
  • 1 tablespoon sesame seeds
  1. In a small bowl, mix together gochujang, soy sauce, brown sugar, chili flakes, fish sauce, garlic powder, ginger and coriander; pour into a zipper-locking plastic bag.
  2. Add sliced top round to bag, removing most air as you close the bag, making sure marinade evenly coats each slice; refrigerate overnight.
  3. Preheat oven to 175°F. Remove beef from marinade, pat dry and discard marinade. Coat pieces evenly on both sides with sesame seeds and place on a wire rack on a sheet pan. Dehydrate in oven, 2 hours. Remove tray from oven, flip each piece over and dehydrate 2 to 2 1/2 more hours until there is no moisture on surface of beef.
  4. Food dehydrator: place in a food dehydrator at 160°F for 2 hours, reduce heat to 155°F and dehydrate 2 1/2 to 3 more hours, flipping halfway through.
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