Photo Slideshows

Bulgogi Jerky

By • July 4, 2013 • 0 Comments

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

Photo 1 of 9

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

Bulgogi Jerky

Photo 2 of 9

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

Bulgogi Jerky

Photo 3 of 9

Now, marinade time -- in goes the ginger.

Bulgogi Jerky

Photo 4 of 9

Then tumble in everything else.

Bulgogi Jerky

Photo 5 of 9

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

Bulgogi Jerky

Photo 6 of 9

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

Bulgogi Jerky

Photo 7 of 9

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

Bulgogi Jerky

Photo 8 of 9

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

Bulgogi Jerky

Photo 9 of 9

It'll be worth the wait.

Jump to Comments (0)

Comments (0)

Default-small
Default-small