Bulgogi Beef Jerky is everything you love about a traditional Korean Beef Bulgogi, and then smoked for long periods until it is jerky-style. I love this stuff, and so did the whole family.
Smoked Bulgogi Beef Jerky
Just when you thought beef jerky didn’t get any better than our traditional jerky recipe, I give you – Bulgogi Beef Jerky.
This recipe uses our standard jerky recipe except we substitie the bulgogi marinade detailed here instead of our standard jerky marinade. It makes ALL the different.
There will always be a place in my heart for that spicy teriyaki-style jerky that’s SO popular here, but I’ve made room for bulgogi in my heart much like you make room for extra kids.
Sometimes one is your favorite, but as long as it isn’t the same one every day you’re good to go.
More Easy Traeger Recipes here!
What kind of meat is best for bulgogi beef jerky?
We really like round roasts for jerky around here. So, top round, bottom round, or eye of round are all really great options. The most important thing is to make sure to slice it THIN, and give the marinade time to work.
If you have another cut you want to use, feel free, but beware that fatty or heavily marbled cuts will not keep as long, as fat spoils more quickly even with the long smoke that acts as a preservative.
Get our classic Beef Jerky Recipe here!
What ingredients are in the bulgogi marinade?
The only thing that you probably don’t have in your fridge or pantry right now is the Asian Pear and the Gochujang. The gochujang is optional, and can be ordered from Amazon if you don’t have an Asian grocer around. The Asian Pear, likely not, but shouldn’t be TOO hard to find. Just look for the apple pears (same thing different name) that’s wrapped in a foam mesh sling.
- garlic
- Asian pear (or Fuji apple)
- soy sauce
- sugar
- black pepper
- sesame oil
- gochujang*
More recipes with Gochujang!
What kind of pellets should I use to smoke beef bulgogi jerky?
What kind of pellets largely don’t matter. Any of the normal Traeger (or your chosen brand’s) pellets will do. I like hickory, maple, and cherry a lot, if you are looking for something more specific.
How long do I need to smoke beef jerky?
That depends. It depends on how thick your slices are, what the temperature is outside, how much you are cooking at once, and a thousand other facts. You can bank on 3+ hours though, so plan your day accordingly and mostly just pay attention to the end result by touch and feel. You want the jerky to be dried out, but not leather-like.
How do you store Korean-flavored beef jerky?
In the fridge.
This isn’t treated with any kind of preservative beyond the drying and smoking process. I wouldn’t keep it long-term unrefrigerated, at all.
How long it keeps in the fridge varies. Try and eat it in a week or so, or freeze the extra to be really on the safe side.
Can I use an oven to make this jerky?
Probably? But I haven’t tried it so it would be an experiment. It also wouldn’t be as good because there is no live wood fire in an oven (at least there shouldn’t be), and the smoke is what makes jerky so amazing.
Traeger Beef Bulgogi Jerky
This simple Korean BBQ dish cooks in less than 30 minutes, and doesn't have a bunch of crazy ingredients that you don't have access to or can't easily obtain. WIN WIN. You need to try this.
Ingredients
- 4 pounds round steak, thinly sliced
- 7 cloves garlic, chopped
- 1/2 Asian pear (aka, Apple Pear)
- 1 cup of soy sauce
- 1 cup of sugar
- 1/2 tbsp of ground black pepper
- 1/4 cup of sesame oil
- 1/4 cup gochujang (optional)
Instructions
- Place the garlic, pear, soy, sugar, black pepper, sesame oil, and gochujang (if using) into a blender, and blend until combined.
- Pour over the sliced steak, and let marinate in the fridge for at least 4 hours, but overnight is preferred. Mix it up a few times during the marinade process.
- Preheat your grill to 170-180°.
- Remove the meat from the marinade and lay them out on paper towels to dry. Once the excess marinade is removed, lay your meat slices flat on jerky racks in a single layer. Place on the grill.
- Cook for 3-4 hours, or until the meat is slightly dried out.
- Remove from the grill, let cool, and store in the fridge in a sealed container.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 468Total Fat: 32gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 118mgSodium: 452mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 38g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.