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If you’ve ever craved the sweet, smoky, and slightly spicy flavors of Korean BBQ in a neat, savory snack, this pork jerky recipe is going to be your new favorite. Thinly sliced pork soaking up a deeply flavorful marinade—what’s not to love? Let’s dive into a simple yet bold recipe that delivers addictive bites of protein-packed, Korean-inspired goodness.
Ingredients
- 1 pound of lean pork (such as loin or tenderloin), thinly sliced
- ¼ cup soy sauce (preferably low-sodium)
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon black pepper
- Sesame seeds (optional, for garnish)
Instructions
To start, trim off any excess fat from the pork. Slice the pork into thin, uniform strips—around ⅛- to ¼-inch thick is ideal. This ensures your jerky cooks evenly and develops the perfect texture. If needed, you can partially freeze the pork beforehand to make slicing easier.
Next, whisk together the soy sauce, gochujang, brown sugar, sesame oil, and rice vinegar in a mixing bowl. Once combined, stir in the garlic, ginger, and black pepper. Taste the marinade and adjust the sweetness or spiciness to your liking. Add the pork strips to the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 4 hours or overnight.
When you’re ready to cook, preheat your oven to 175°F (or the lowest temperature setting available). Line a baking sheet with foil and place a wire rack on top. Lay the marinated pork strips on the rack in a single layer. Pat them lightly with a paper towel to remove excess marinade. Bake for about 2 to 3 hours, flipping halfway through, until the jerky is dry but still slightly chewy. Keep an eye on the edges so they don’t overcook or burn.
Once done, remove the jerky from the oven and let it cool completely. If you’d like a final flourish, sprinkle a few sesame seeds on top for a touch of crunch and visual appeal.
Store your homemade Korean BBQ pork jerky in an airtight container, where it should keep nicely for up to a week, though it seldom lasts that long!
This mouthwatering pork jerky usefully adapts Korean flavors into a protein-packed snack that’s perfect for on-the-go fuel or purposeful snacking. It strikes a balance of sweet, smoky, and spicy that’s sure to please jerky fans and spice lovers alike. Substitutions are easy—use chicken or beef if you prefer, or dial the spice level up or down based on your tolerance. With a relatively short ingredient list and minimal fuss, this is an ideal recipe for anyone looking to add a homemade, healthy-ish, and downright delicious twist to snack time.
