This Korean-style beef jerky is gluten-free, refined sugar-free, and made with gut-healing ingredients like fermented chile paste (gochujang) and fermented cabbage (kimchi). Both of these ingredients are essential in Korean cuisine!
The Anova Precision Oven’s low temperature setting and convection fan features allow you to gradually dehydrate beef into firm, but still tender, jerky.
beef bone broth
kimchi juice, plus 1/4 cup kimchi, thinly sliced
red pepper flakes
freshly ground black pepper
white sesame seeds
1. Prepare Marinade
Whisk together the broth, kimchi juice, tamari, vinegar, gochujang, honey, coconut sugar, garlic, pepper flakes, black pepper, and sesame oil in a large bowl until smooth.
2. Prepare Steak
With a very sharp knife, slice the steak into 1/8-inch-thick strips.
Combine the steak and marinade in a gallon-sized zipper-lock or vacuum bag. Seal, removing as much air as possible, and refrigerate for 24 hours.
4. Prepare for Dehydrating
Remove the steak from the marinade, discarding any remaining liquid. Spread out on one of the oven racks, placing a sheet pan underneath to catch drips. Make sure there is space between each piece of steak.
Top the steak with slices of kimchi and the sesame seeds.
Transfer to the oven. Leave the oven door cracked open slightly so that excess moisture can escape.
Cook until the jerky is firm but tender, 1 1/2 to 2 hours. (The cook time depends on the thickness of the steak slices.)
Sous Vide Mode: Off
6. Rest and Serve
Let the jerky rest in a cool area for 20 minutes before serving. Refrigerate the jerky in an airtight container or zipper-lock bag for up to 1 week.