Gourmet Beef Jerky Gochujang: A Flavorful Twist
Beef Jerky Gochujang
Transform your nearly expired beef jerky into a delicious and unique Gochujang paste! By grinding beef jerky and using it as a substitute for minced beef, you’ll create a paste with an incredibly rich umami flavor and a subtle, savory aroma that surpasses traditional recipes. Even those who are not fond of beef jerky will find this irresistible, and it’s a guaranteed hit with children. We find it so much tastier than regular beef Gochujang that it’s become a family favorite!
Ingredients
- Spicy Steak Beef Jerky 45 grams
- 2 Tbsp Mirin (cooking wine)
- 2 Tbsp Onion Syrup
- 1/2 Onion, finely minced
- 1 tsp Minced Garlic
- 1/2 tsp Ginger Powder
- 2 Tbsp Cooking Oil
- 150 grams Gochujang (Korean chili paste)
- 3 Tbsp Plum Extract (Maesil Cheong)
- 3 Tbsp Honey
- 3-4 Tbsp Broth (or Pear/Apple Juice)
- Up to 100 grams Nuts (e.g., walnuts, almonds)
Cooking Instructions
Step 1
Select a spicy steak-cut beef jerky commonly found in supermarkets. The unique flavor of this jerky will be the star of your Gochujang.
Step 2
Place the beef jerky in a food processor or blender and grind it finely. Aim for a texture that still has a slight chew, rather than a powder.
Step 3
In a bowl, combine the ground beef jerky with the finely minced onion, sweet onion syrup, minced garlic, ginger powder, and mirin. Mix everything thoroughly and let it marinate for a short while to allow the flavors to meld.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Add the marinated beef jerky and sauté until it turns a translucent brown. This step allows the beef jerky’s savory notes to infuse into the oil. Once the jerky is sautéed, add the Gochujang.
Step 5
Stir in the broth (or pear/apple juice), plum extract, and honey. Continue to cook, stirring frequently to prevent sticking, allowing the paste to simmer and thicken into a rich consistency.
Step 6
Once the Gochujang begins to bubble vigorously, reduce the heat to low. At this point, you already have a delicious Gochujang, but we’re going to make it even more special.
Step 7
For a healthier twist and a smoother texture, add your ground nuts to the mixture. The nuts help to reduce the saltiness and achieve the perfect consistency.
Step 8
Oops! It seems I’ve added a bit too many nuts. As you can see in the photo, it looks a little thick. A helpful tip is to add the nuts gradually while monitoring the consistency, rather than all at once, to avoid making it too dense. Remember this for your next batch!
Step 9
I’ve transferred the Gochujang into a traditional earthenware pot for an authentic touch. You can store yours in a clean airtight container or glass jar. It is essential to refrigerate your Beef Jerky Gochujang to maintain its freshness for longer storage.
