Asian pear, gochujang, and sesame oil give this bulgogi-inspired jerky a sweet, savory, gently fiery coating. The pear blends into the marinade instead of remaining in pieces. This batch follows the flavor combination demonstrated by 2 Guys & A Cooler, with an added heating checkpoint before the strips move into the dryer.

Watch the original video

Video by 2 Guys & A Cooler · Watch on YouTube

Ingredients

Starting batch: 5 lb raw lean beef; finished yield varies.

• 5 lb lean top round beef, trimmed
• 1½ cups soy sauce
• 400 g peeled Asian pear purée
• ½ cup brown sugar
• ⅓ cup sesame oil
• 3 tbsp rice wine vinegar
• 2 tbsp minced garlic
• 2 tbsp minced fresh ginger
• 1 tbsp ground black pepper
• 5 g salt
• ⅔ cup gochujang

Equipment: sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator.

Allergens: Soy sauce and gochujang usually contain soy and may contain wheat. Sesame oil contains sesame. Check all labels.

How to make this jerky

Step 1: Trim the lean beef

Choose lean top round and work with it cold. Remove visible fat and the tough silver skin before slicing. Trimmed lean meat gives the marinade a more even surface and avoids tough seams in the finished jerky.

Step 2: Slice into even strips

Slice across the grain into even strips about ⅛ inch thick. Consistent thickness matters more than identical lengths. If the roast is difficult to cut neatly, briefly firm it in the freezer without freezing it solid.

Step 3: Mix the marinade

Blend the soy sauce, pear purée, brown sugar, sesame oil, rice wine vinegar, garlic, ginger, pepper, salt, and gochujang until smooth. Scrape the sides of the blender so no thick pockets of chili paste remain. Pour into a nonreactive bowl large enough to turn the sliced beef.

Step 4: Coat and refrigerate

Add the sliced beef to the marinade and separate any pieces stuck together. Turn until evenly coated, then cover and refrigerate at 40°F or below for 24–36 hours. Turn the strips occasionally. Keep the raw meat refrigerated throughout marinating.

Step 5: Heat to 160°F, then dry

Before drying, heat the marinated strips to 160°F internally, verified with a thin-tip food thermometer. A wet-heat approach is to put the strips and marinade in a saucepan, add water to cover, bring to a boil, and simmer until the thickest strips reach 160°F. Work in batches if necessary. Drain with clean utensils and discard the used liquid. Arrange the heated strips in one layer on clean dehydrator racks with room for air to move between them. Dry at 145–155°F, checking periodically until the center is dry. Thickness and equipment determine the time; do not use the dryer’s air setting as proof of the meat’s internal temperature.

Step 6: Check, cool, and refrigerate

Cool a test strip before bending it. It should be dry through and bend with small cracks rather than reveal a wet center. Keep drying any pieces that need more time. Cool the entire batch fully on clean racks before sealing it, refrigerate the finished jerky, and freeze extra portions. The bend test helps judge texture; it does not establish a verified shelf life.

Why this flavor works

Asian pear gives the marinade a fruity sweetness that differs from a simple syrup-based coating. Gochujang brings fermented chili flavor as well as heat, while sesame oil adds a toasted note. Because gochujang and soy sauce vary by brand, use the ingredient list as one batch and adjust a later batch after tasting the finished result.

Serving and storage

Serve a small refrigerated portion with your lunch or alongside fresh fruit and nuts, keeping the rest cold. Check the thinnest pieces first during drying; thicker strips may need more time before the center is dry.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• Korean Bulgogi Beef Jerky is on another level!! — 2 Guys & A Cooler
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video’s automatic captions and ingredient discussion. Source footage and creator credit belong to 2 Guys & A Cooler. Photographs are timestamped source-video stills. Use the full written method for details.

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