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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.
4.34 from 9 votes
Prep Time 8 hours
Cook Time 4 hours
Servings 16



  • Ask your butcher to slice the eye of round against the grain into 1/8 to 1/4-inch thick slices.
  • Place the meat in a zip-top bag. Pour in the marinade. Seal tight and massage the marinade into the meat. Refrigerate overnight.
  • Heat the smoker to 180 F degrees.
  • 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.


Calories: 180kcalCarbohydrates: 4gProtein: 24gFat: 6gSaturated Fat: 2gCholesterol: 66mgSodium: 1049mgPotassium: 248mgSugar: 3gCalcium: 12mgIron: 2.5mg
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