Kimchi (김치) Beef Jerky

hana | gutfloral
August 6, 2020
This Korean-styled jerky is gluten-free, refined sugar-free, and made with gut-healing ingredients like fermented chili 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 feature allow you to gradually dehydrate your beef into firm but tender jerky.
Serves
6
Prep Time
00:30
Cook Time
01:30
Ingredients
1.5 lb
flank steak
1 Tbsp
gluten-free tamari
1 Tbsp
rice vinegar
1 tsp
sesame oil
1 Tbsp
gochujang
1 Tbsp
honey
1 Tbsp
coconut sugar
1 Tbsp
minced garlic
1 Tbsp
red pepper chili flakes
2 tsp
black pepper
½ cup
beef bone broth
½ cup
kimchi juice
1.5 tsp
white sesame seeds
¼ cup
kimchi, thinly sliced
Steps

1. Combine ingredients in a bowl.

Combine tamari, rice vinegar, sesame oil, gochujang, honey, coconut sugar, minced garlic, and spices in a bowl.

2. Whisk.

Whisk the ingredients together well. Set aside.

3. Prepare steak.

Slice the flank steak into thin slices, about an 1/8 inch thick.

4. Marinate.

Combine your marinade mixture and steak slices into a vacuum sealed bag or a gallon-sized ziplock bag. Place in the fridge and let it marinate for 24 hours.

5. Place and garnish.

Place your steak strips on the wire rack with the sheet pan underneath to avoid making a mess. Then garnish your steak strips with sesame seeds and place slices of kimchi on each strip. Put just the wire rack in the Oven. Leave the Oven door cracked slightly so moisture can escape during the dehydration process.

6. Dehydrate for 1.5 - 2 hours until firm but tender.

Off
170°F
Off
01:30

7. Let it sit and then enjoy!

Let the jerky sit in a cool area for 20 minutes and then enjoy! Store in the fridge for up to 1 week.
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