Hi everybody! How are you doing these days? Today I'm going to share my Yukpo recipe. Yukpo is Korean style beef jerky. I have been making my beef jerky for years and years. My beef jerky is very popular. Sometime I give as a gift to the people that I love. Whenever they taste my yukpo, they keep talking about it for months and months. Today I share my secret recipe! Actually - easy, easy. So let's start! I'm going to use 3 pounds of beef. Marinade first! Soy sauce (jin-ganjang), half cup. And sugar, a quarter cup. One tablespoon honey. One teaspoon ground black pepper. And then liquid smoke. You can find this in any large grocery store. It gives a really good flavor. Big difference. So 2 teaspoons... This liquid smoke, you need to really measure exactly 2 teaspoons. "Oooh, I like to make it more delicious! 3 teaspoons!" Oh my, smells really too much. So for this amount, 2 teaspoons are perfect. Red pepper flakes. When you go to a pizza place they serve this. This is very spicy, I use 2 tablespoons. But it's up to you, if you want to make it more spicy then 3 tablespoons If you like nonspicy, just skip it. Of course I love spicy food so I just added 2 tablespoons. And this is really nutty toasted sesame seeds. 2 tablespoons. It's home toasted sesame seeds, the best. And actually, in real Korean cuisine we don't use liquid smoke. You know, how can we? There's no liquid smoke! But these days a lot of Korean viewers are watching my videos so you guys can find this kind of liquid smoke and then make this. You will be surprised how delicious it is. And now, we can't skip these guys! Garlic! 9 cloves of garlic. Ok let's add here... Then mix. You see? Until this sugar is well dissolved. Then I will bring my beef. Look at this! This is around a little more than 3 pounds. Around one hour I kept in the freezer so that I can cut more nicely. So let's cut this... Now I will just cut it in half. So each piece, I like to make 5 inches long. See? We need to cut this at an angle, like this. I'm using beef flank steak. But you guys can use any cuts of beef that doesn't have a lot of fat. So this size is around 5 inches long and around 2 inches wide. So one chunk is done, so new one. This is all 3 pounds, I just sliced this. Wow smells garlicy, smoke smell. So really good. Each slice should be coated in this marinade. Gently, carefully... It has to be salty. No too salty or not too bland. If you use less soy sauce, it's not tasty. One time it happened to me. I wanted to make a very healthy version so I really cut down the soy sauce amount. Oh, it doesn't taste good. So even nobody wants to eat it. So I'm going to marinate at least 30 minutes in the refrigerator. 30 minutes passed. Action! (laughs) This is my dehydrator. Electric dehydrator. In the 1990s I came to America for the first time with my family. And one day I watched TV and there was a pitchman some advertisement, commercial program, it was showing how to make beef jerky using this machine. So I was fascinated. I had never thought about making beef jerky. I don't know how long it takes, 2 or 3 days. It has to be really good weather The biggest concern is flies. What if flies land while I'm drying my yukpo? But once I saw this guy in the commercial I thought: "Wow, I should try." My heart was beating when I bought this because I was expecting that "Oh! eventually I can make yukpo! Beef jerky! Very simple! Like this. And a new basket... I used 5 baskets. Set to jerky, meats, or fish setting. 160 Farenheit. It usually takes 8 hours. 4 hours later I will come back again and then turn over each pice of meat so that both sides of the meat is well, well nicely dried. And also I'm going to switch these baskets because the highest basket and the lowest basket have different heat and wind. I usually circulate these baskets. Ok, 4 hours passed! I never opened this. Let's see! Let me open! Wow! See? This is nice, it looks really awesome but I need to flip them all over. You see? Here. Ok, then next basket. This is the bottom layer, and the bottom layer goes on top. Ok, let's do this. It should be done in 4 more hours. Ok, see you soon! I'm back. (laughs) I changed my clothes. 4 hours is a long time. During that 4 hours I just went out to the market, came back and even I took a little nap. It's time to harvest. So nicely! Wow good! My last investigation. I have to check that everything is well dried. Let's see. Wow look at that! This one is a little thick. So I'm going to dry it a little longer. So I will just put it here. Last one. Last tray. I'm going to dry longer... Look at this! With 3 pounds of beef I made a huge amount! You can eat this for a long time. As I told you, this is also a really good gift. Beautiful, huh? Gift. Rice syrup. I like to garnish on top. And these are pine nuts. Jujube. Like this, and roll it uo. Use... If you make this kind of gift, everybody will love it. See? Like this. (laughs) Like this, I like to always tear this way. See? Mmm. This is a really good side dish for beer. So when you have a beer party with your friends this is perfect. And also a good gift idea. A little salty and sweet, and we added red pepper flakes so spicy and kind of nutty. And beefy of course! Today we made yukpo, Korean style beef jerky. Enjoy my recipe, see you next time! Bye!
