Yukpo
Ingredients: beef flank steak, soy sauce (jin-ganjang), sugar, honey, ground black pepper · 540 min cook time · 150kcal · ~₩42,000
Ingredients
3pounds beef flank steak, 0.5cup soy sauce (jin-ganjang), 0.25cup sugar, 1tablespoon honey, 1teaspoon ground black pepper, 2teaspoons liquid smoke, 2tablespoons red pepper flakes, 2tablespoons toasted sesame seeds, 9cloves garlic, to_taste rice syrup, to_taste pine nuts, to_taste jujube
Instructions
1. Prepare the marinade by combining half a cup of soy sauce, a quarter cup of sugar, one tablespoon of honey, one teaspoon of ground black pepper, two teaspoons of liquid smoke, two tablespoons of red pepper flakes (adjust to taste), two tablespoons of toasted sesame seeds, and nine cloves of minced garlic in a bowl. Mix until the sugar is well dissolved.
2. Freeze 3 pounds of beef for about an hour to make it easier to slice. Slice the beef into pieces approximately 5 inches long and 2 inches wide, cutting at an angle.
3. Add the sliced beef to the marinade, ensuring each slice is well coated. Marinate in the refrigerator for at least 30 minutes.
4. Arrange the marinated beef slices on the trays of an electric dehydrator. Set the dehydrator to 160°F (71°C) on the 'jerky, meats, or fish' setting. Dehydrate for a total of 8 hours.
5. After 4 hours, open the dehydrator, flip each piece of meat, and rotate the baskets to ensure even drying. The bottom basket should move to the top, and so on.
6. After the full 8 hours, check the beef jerky for dryness. If any pieces are thicker or not fully dried, continue to dehydrate them for a little longer.
7. Optionally, garnish the finished yukpo with rice syrup, pine nuts, and jujube for serving or gifting.
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