Introducing Bulgogi Beef Jerky: Experience the traditional flavors of Korean Beef Bulgogi transformed into mouthwatering jerky. Smoked to perfection, this jerky is a culinary delight that my entire family enjoyed.
Smoked Bulgogi Beef Jerky
Just when you thought beef jerky couldn’t get any better, I present to you Bulgogi Beef Jerky. This recipe takes our classic jerky to new heights by using a marinade inspired by Bulgogi. The difference it makes is truly remarkable.
I’ve always had a soft spot for the spicy teriyaki-style jerky that’s so popular, but now I have made room in my heart for Bulgogi beef jerky—just like making room for extra kids. Sometimes you have a favorite, but as long as it’s not the same one every day, you’re good to go.
For more Easy Traeger Recipes, visit our website Hook’d Up Bar and Grill.
What is the best meat for Bulgogi beef jerky?
Here at Hook’d Up Bar and Grill, we prefer round roasts for our jerky. Top round, bottom round, or eye of round are all excellent choices. The key is to slice the meat THIN and allow the marinade to work its magic.
Feel free to use another cut if you prefer, but keep in mind that fatty or heavily marbled cuts won’t keep as long. Fat spoils more quickly, even with the long smoke that acts as a preservative.
Find our classic Beef Jerky Recipe on our website.
What are the ingredients in the Bulgogi marinade?
The Bulgogi marinade is made using common pantry ingredients with two exceptions—the Asian Pear and the Gochujang. While the Gochujang is optional and can be ordered online, the Asian Pear may require a little more effort to find. Look for apple pears, wrapped in a foam mesh sling—they are the same thing.
The marinade includes:
- Garlic
- Asian pear (or Fuji apple)
- Soy sauce
- Sugar
- Black pepper
- Sesame oil
- Gochujang*
Discover more delicious recipes with Gochujang on our website.
What type of pellets should I use for smoking Bulgogi beef jerky?
The choice of pellets is flexible. Any standard Traeger (or your preferred brand’s) pellets will do the job. If you want a specific flavor, I highly recommend hickory, maple, or cherry.
How long should I smoke beef jerky?
The smoking time varies depending on several factors such as the thickness of the slices, outdoor temperature, and the quantity being cooked. While there are many variables, you can generally expect a minimum of 3 hours. Plan your day accordingly and rely on your senses to determine the perfect texture—dry but not leather-like.
How should I store Korean-flavored beef jerky?
Refrigeration is crucial. Our jerky is not treated with any preservatives other than the drying and smoking processes. To maintain freshness, it is best to store the jerky in the fridge. As for shelf life, it can vary, so try to consume it within a week or freeze any extras just to be safe.
Can I use an oven to make this jerky?
It’s possible to use an oven, but I haven’t tried it myself, so it would be an experiment. However, it’s worth noting that the absence of live wood fire in an oven means the jerky won’t be as flavorful. The unique smoky essence is what sets our jerky apart.
Join us at Hook’d Up Bar and Grill for an unforgettable culinary journey!