Gochujang Honey Glazed Trail Jerky
Classic beef jerky gets an Asian-inspired twist with a gochujang and honey marinade, delivering sweet heat and savory depth for a protein-packed trail snack.
Equipment
- Knife
- Mixing bowl
- Dehydrator or oven
Ingredients
- 1 pound beef top round or flank steak trimmed and sliced thin
- 2 tablespoons gochujang chili paste
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic minced
Instructions
- Freeze beef for 30 minutes for easier slicing. Slice thinly against the grain.
- Mix gochujang, honey, soy sauce, vinegar, sesame oil, and garlic in a bowl. Add beef and toss to coat. Marinate at least 2 hours (or overnight in cooler).
- Lay beef strips on dehydrator trays or foil-lined oven racks. Dry at 160°F for 3-4 hours (dehydrator) or 2-3 hours (oven), until dry but still chewy.
- Cool fully before packing for the trail.
Notes
Prepare at home or in a van with a dehydrator. Jerky keeps for up to 2 weeks in a sealed bag. Flavors intensify as it rests—perfect for long hikes.