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Korean BBQ Pork Jerky Recipe: Golden Island-Style Barbecue at Home

If you love the sweet and savory flavors of Korean barbecue, then this Korean BBQ pork jerky recipe is one you’ll want to sink your teeth into. This DIY recipe brings the delicious blend of slow-roasted pork, sesame seeds, and spicy sauce of Golden Island-style barbecue right into your kitchen. You don’t need to worry about the delivery fee or a trip to the Asian market. You can create your own jerky at home, perfect for a protein-packed snack, and a great source of protein at that.

What Makes Korean BBQ Pork Jerky So Special?

The secret to Korean BBQ pork jerky is in the marinade. The Korean BBQ marinade is a delicious mixture of sweet meets spicy, with ingredients like brown sugar, sesame oil, red pepper flakes, and tamari soy sauce. This creates a better symphony for your taste buds than the traditional barbecue marinade. The marinade penetrates the pork, ensuring maximum flavor in every bite. The end result? A jerky that is a perfect blend of sweet, salty, and spicy.

Korean BBQ Jerky: Pork vs Beef

While many people are familiar with Korean BBQ beef jerky, Korean BBQ pork jerky offers a unique taste experience. Pork tenderloin or pork loin is often used for this jerky recipe, providing a softer, more succulent bite compared to the leaner beef top round used for beef jerky. Also, pork, being a milder meat, absorbs the flavors of the marinade better, delivering a more intense flavor punch.

Raw pork tenderloin next to raw beef top round

Artificial Ingredients in Store-Bought Jerky

One of the advantages of making your own jerky is the ability to control what goes into it. Many store-bought jerky, including premium jerky brands like Golden Island and Pacific Gold Reserve, contain artificial ingredients like corn syrup and liquid smoke. As an actual human, you might prefer to avoid these and stick to natural ingredients for your Korean barbecue pork jerky.

How to Make Korean BBQ Pork Jerky at Home

Without revealing the exact ingredients and steps (we’ll save that for the end), we can tell you that making Korean BBQ pork jerky at home is a long time commitment but it’s worth it. It involves marinating the pork strips in your homemade marinade for 6-24 hours before drying them in a food dehydrator.

Pork strips marinating in a large bowl

Drying Your Korean BBQ Pork Jerky

Once your pork is well-marinated, you’ll lay it out on dehydrator trays or a baking sheet lined with parchment paper. Drying the jerky strips can take several hours. However, this slow process is crucial for achieving the perfect texture and concentration of flavors. It’s important to pat the jerky dry with paper towels to remove excess marinade before the drying process begins.

Pork strips laid out on dehydrator trays

Storing Your Homemade Jerky

After your Korean BBQ pork jerky is dry, let it cool to room temperature before storing it in a resealable bag. This ensures that no condensation forms inside the bag, which could cause your jerky to spoil. Properly stored, your homemade jerky can last for several weeks, but we’re pretty sure it will be gone long before then!

Dried jerky cooling on a baking sheet before being stored in a resealable bag

Enjoying Your Korean BBQ Pork Jerky

The best part of this Korean BBQ pork jerky recipe? Enjoying the fruits of your labor! Whether you’re munching on a piece during a malware scan or sharing it with friends over a bottle of soju, your homemade jerky is sure to be a hit. Plus, you have the satisfaction of knowing exactly what went into it.

Security Check: Is It Safe to Make Jerky at Home?

Just like ticking off the robot checkbox on an Incapsula network security check, making jerky at home is safe as long as you follow the proper steps. This includes using the finest cuts of meat, marinating adequately, drying properly, and storing in a safe manner. The source of the traffic to your taste buds, in this case, is completely under your control, free from malicious software or artificial ingredients.

Korean BBQ Pork Jerky Recipe

Korean BBQ Pork Jerky Recipe

Yield: 1 pound
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes

Enjoy this delectable homemade Korean BBQ Pork Jerky that brings together the sweet, savory, and spicy flavors of Korean cuisine. It's the perfect snack for any occasion, and can be stored at room temperature for up to 2 weeks.


  • 2 pounds of pork loin or pork shoulder
  • 1/2 cup of soy sauce
  • 1/4 cup of honey
  • 1/4 cup of brown sugar
  • 1/4 cup of rice wine
  • 2 tablespoons of sesame oil
  • 2 tablespoons of gochujang (Korean red chili paste)
  • 2 tablespoons of minced garlic
  • 1 tablespoon of minced ginger
  • 1 teaspoon of black pepper
  • 1 tablespoon of sesame seeds
  • 1 onion, finely chopped
  • 4 green onions, finely chopped


  1. Start by trimming the fat off the pork. Then slice it into thin pieces, about 1/4 inch thick.
  2. In a large mixing bowl, combine the soy sauce, honey, brown sugar, rice wine, sesame oil, gochujang, minced garlic, minced ginger, black pepper, sesame seeds, chopped onion, and green onions.
  3. Place the pork slices into the marinade, making sure each slice is thoroughly coated.
  4. After the marinating process, preheat your oven to its lowest temperature, usually around 160-170°F.
  5. Arrange the marinated pork slices on the rack in a single layer, ensuring they do not overlap.
  6. Bake the pork in the preheated oven for 4-6 hours, or until the pork jerky is dry but still chewy.
  7. Allow the jerky to cool completely before storing it in an airtight container.


Make sure to rotate the baking sheets every hour to ensure even drying. The longer the marination, the stronger the flavor. If you prefer a milder taste, reduce the marinating time. Always store your jerky in a cool, dry place to prevent spoilage.

Nutrition Information:
Yield: 10 Serving Size: 100
Amount Per Serving: Calories: 300Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 70mgSodium: 800mgCarbohydrates: 22gNet Carbohydrates: 21gFiber: 1gSugar: 18gSugar Alcohols: 0gProtein: 24g

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