Korean Kalbi Beef Jerky

Need a gluten free and dairy free hor d'oeuvre? Korean Kalbi Beef Jerky could be a great recipe to try. One portion of this dish contains about 4g of protein, 1g of fat, and a total of 28 calories. This recipe serves 30 and costs 16 cents per serving. This recipe from Eating Richly requires garlic powder, onion powder, sprite, and soy sauce. A few people really liked this Korean dish. 29 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 8 hours and 20 minutes. With a spoonacular score of 31%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Korean Kalbi Beef Ribs, Cook the Book: Kalbi with Korean Slaw, and Kalbi (Korean BBQ Short Ribs).

Servings: 30

Preparation duration: 20 minutes

Cooking duration: 480 minutes

 

Ingredients:

2 tsp garlic powder

2 tsp onion powder

2 top round or bottom round steaks (1 to 1-1/2 inches thick and slightly frozen)

½ cup soy sauce

1 cup sprite

Equipment:

knife

ziploc bags

baking sheet

baking pan

aluminum foil

oven

Cooking instruction summary:

Use a sharp knife to trim all the fat off the steaks, and then slice them against the grain into strips less than inch thick.Mix together the marinade ingredients, and submerge the meat into the marinade in a zip-top plastic bag with the air squeezed out.Marinate the meat in the refrigerator for 4 to 12 hours.Spread the beef strips on a rack placed in a foil-lined baking pan or rimmed baking sheet.Bake the meat in the oven on the lowest setting, anywhere from warm to 200 degrees F. Bake for 4 to 8 hours, until the meat is quite dried out but still has a slight chewiness. The beef will dry out more as it cools.Store the jerky in an open jar on the counter for a few days, or in the fridge for up to 6 weeks.

 

Step by step:


1. Use a sharp knife to trim all the fat off the steaks, and then slice them against the grain into strips less than inch thick.

2. Mix together the marinade ingredients, and submerge the meat into the marinade in a zip-top plastic bag with the air squeezed out.Marinate the meat in the refrigerator for 4 to 12 hours.

3. Spread the beef strips on a rack placed in a foil-lined baking pan or rimmed baking sheet.

4. Bake the meat in the oven on the lowest setting, anywhere from warm to 200 degrees F.

5. Bake for 4 to 8 hours, until the meat is quite dried out but still has a slight chewiness. The beef will dry out more as it cools.Store the jerky in an open jar on the counter for a few days, or in the fridge for up to 6 weeks.


Nutrition Information:

Quickview
27k Calories
3g Protein
0.73g Total Fat
1g Carbs
2% Health Score
Limit These
Calories
27k
1%

Fat
0.73g
1%

  Saturated Fat
0.25g
2%

Carbohydrates
1g
0%

  Sugar
0.88g
1%

Cholesterol
9mg
3%

Sodium
225mg
10%

Get Enough Of These
Protein
3g
8%

Selenium
4µg
6%

Vitamin B3
1mg
6%

Vitamin B6
0.11mg
6%

Vitamin B12
0.28µg
5%

Zinc
0.68mg
5%

Phosphorus
39mg
4%

Iron
0.43mg
2%

Potassium
65mg
2%

Vitamin B2
0.03mg
2%

Magnesium
5mg
1%

Manganese
0.03mg
1%

Vitamin B1
0.02mg
1%

Vitamin B5
0.12mg
1%

Copper
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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