Bulgogi-Style Korean Dried Beef

Prep Time: 2 to 3 hours

Drying Temp: 165° to 185°F for 4 to 6 hours

Drying Time: 4 to 6 hours

Yield: 14 to 20 (1-ounce) servings

INGREDIENTS:

• ^1/4 cup soy sauce

• 2 tablespoons brown sugar

• 2 tablespoons sesame seeds, toasted

• 1 tablespoon pear powder (preferably Asian pear, or substitute apple powder)

• 1 tablespoon scallion powder (or substitute any other type of onion powder)

• 1 teaspoon ginger powder

• ^1/2 teaspoon garlic powder

• ^1/2 teaspoon ground black pepper

• ^1/4 teaspoon hot chile powder (optional)

• 2^1/2 pounds beef or pork such as round or loin

PROCEDURE:

1. Combine the soy sauce, brown sugar, sesame seeds, pear powder, scallion powder, ginger powder, garlic powder, black pepper, and chile powder (if using). Cover and refrigerate up to 3 days.

2. Trim and cut the meat into squares or strips. Bulgogi is traditionally cut into thin (1/8-inch-thick) squares. Add the meat to the marinade, toss until evenly coated, cover, and refrigerate for 1 to 2 hours; longer may be too strong for thinly sliced meat.

3. Remove the meat strips from the marinade and drain well, but do not pat dry. Place the strips on drying trays without touching.

4. Dry meat at 165° to 185°F for 4 to 6 hours, or until done.

5. Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the meat with towels. Cool until no longer warm, about 30 minutes.

STORAGE:

1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.