Korean Style BBQ Pork Jerky

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha offers a similar heat with fewer calories.

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more budget-friendly.

Slice pork shoulder into thin strips against the grain.

Combine gochujang, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, and rice vinegar in a bowl.

Mix until well combined to create the marinade.

Add the pork strips to the marinade, ensuring they are fully coated.

Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat the dehydrator or oven to 160°F (70°C).

Remove pork from marinade and pat dry with paper towels.

Arrange pork strips in a single layer on dehydrator trays or a baking sheet.

Sprinkle with red pepper flakes and sesame seeds for extra flavor.

Dehydrate or bake for 6-8 hours, until jerky is dry but still slightly pliable.

Let jerky cool completely before storing in an airtight container.

Cooking Techniques

Spice Level:

Allergens