VIDEORECIPE Korean beef jerky recipe
- 1 kg beef
- 150 ml sake
- 120 ml soy sauce
- 4 tablespoon sugar
- 2 tablespoon corn syrup
- 1 tablespoon fish sauce
- 4 tablespoon plum syrup
- 2 tablespoon Mirim (slightly sweet rice liquor)
- 2 tablespoon minced garlic
- 1⁄2 tablespoon chopped ginger
- 3 tablespoon sesame seed oil
- ground pepper
Cut the meat into 0.5 cm thick slices and leave in cold water for two hours (every half hour change to clean water).
Drain the water and transfer the meat into a bowl. Add sake and leave to stand for 20 to 30 minutes.
Put all the ingredients for the sauce into a pot and bring to a boil. Then let it cool down.
Strain the sauce through a sieve and add sesame oil.
Leave the meats in the colander, and dry them with a clean cloth and kitchen towel until no moisture comes out.
Pat the meat lightly.
Dredge the meat in the sauce and place it on a platter.
Add ground pepper.
Leave in the refrigerator for 12 hours.
Dehydrate at 70°C for 7 hours.