Bulgogi Jerky

• 2 pounds beef, top or bottom round
• 1 cup soy sauce
• 1 cup pear nectar
• 1/2 cup sake
• 1/4 cup toasted sesame oil
• 3/4 cup honey
• 1 jalapeno, chopped (seeded if you wish)
• 1/2 yellow onion, chopped
• 2 garlic cloves
• 4 tablespoons ginger, grated
• 1/2 teaspoon salt
• 2 tablespoons sesame seeds
• black pepper
• kochukaru (optional)

1. Place beef in freezer to firm up enough to slice very thinly (about 1/4"). Blend remaining ingredients except for salt, sesame seeds, black pepper, and kochukaru until smooth. Add beef to marinade stirring gently to make sure all is coated and marinate about 7 hours.
2. Heat oven to 200u0b0 F. Drain beef, blot dry with paper towels and place on a rack on top of a baking sheet. Grind the salt and sesame seeds in a mortar and pestle (you can use a spice grinder, just be sure not to turn the mixture into a paste). Sprinkle over beef, then grind fresh black pepper and add chili if desired.
3. Bake about four hours, rotating pans halfway through, until dried and jerky-like. Store in a sealed container in the fridge.

beef, soy sauce, pear nectar, sake, sesame oil, honey, wish, yellow onion, garlic, ginger, salt, sesame seeds, black pepper, kochukaru

Taken from food52.com/recipes/22529-bulgogi-jerky (may not work)