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Bulgogi Jerky

By • July 4, 2013 • 0 Comments

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Bulgogi Jerkybysavorthis

WHO: The same cook who had us slurping the sauce off edamame has done it again and this time, she’s taken her talents to the road. WHAT: A sweet, salty, and spicy jerky that’s better than anything you’ll find at a roadside rest stop. HOW: Marinate sliced beef in the refrigerator overnight, sprinkle with ground salt, pepper, and sesame seeds, and bake slow and low for 4 hours. WHY WE LOVE IT: What snack could better satisfy a carload of hungry travelers than a batch of chewy, peppery jerky? With a little help from the Korean dish Bulgogi and a few wildcard ingredients (pear nectar, sake), this jerky achieves the perfect blend of sugar, salt, and spice. Plus, no crumbs!
Bulgogi Jerky

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Yes, it is necessary to be this neat before you go on a road trip.

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Freeze the beef for a few minutes to firm it up, and thinly slice.

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Now, marinade time -- in goes the ginger.

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Then tumble in everything else.

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Kristen thinks blending is fun -- don't you?

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Make sure all of the beef is coated, and let it all hang out.

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Fast forward 7 hours: while the oven preheats, grind the sesame seeds and salt.

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Then sprinkle them on the drained slices of beef, and bake low and slow for about 4 hours.

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It'll be worth the wait.

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