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Bulgogi Beef Jerky

Making beef jerky doesn't have to be hard. With the help of your butcher and two ingredients, you could be enjoying bulgogi beef jerky tomorrow.

Course Snack
Cuisine Korean
Keyword beef, bulgogi, jerky
Prep Time 8 hours
Cook Time 4 hours
Total Time 12 hours
Servings 16
Calories 180 kcal
Author Christie Vanover



  1. Ask your butcher to slice the eye of round against the grain into 1/8 to 1/4-inch thick slices.

  2. Place the meat in a zip-top bag. Pour in the marinade. Seal tight and massage the marinade into the meat. Refrigerate overnight.

  3. Heat the smoker to 180 F degrees.

  4. Arrange the beef onto wire racks. Place the racks onto the smoker and smoke for 3-4 hours.


Thicker slices may take up to 5 hours to smoke, while thinner slices may be done in 3 hours.

When you pick up the slices, you want them to be stiff. If they bend, they need more time.

Refrigerate for up to one week.

Nutrition Facts
Bulgogi Beef Jerky
Amount Per Serving
Calories 180 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 66mg22%
Sodium 1049mg46%
Potassium 248mg7%
Carbohydrates 4g1%
Sugar 3g3%
Protein 24g48%
Calcium 12mg1%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.