Choose lean cuts like top round, bottom round, or flank steak. Trim away any visible fat to prevent spoilage.

Place the beef in the freezer for 30 minutes. This helps firm up the meat, making it easier to slice thinly.

Using a sharp knife, slice the beef against the grain into ⅛-inch thick strips. For chewier jerky, slice with the grain.

In a mixing bowl, whisk together the soy sauce, sesame oil, brown sugar, gochujang, garlic, ginger, rice vinegar, pear juice, black pepper, and chili flakes.

Taste the marinade. If you like it sweeter, add honey or maple syrup. If you want more heat, add extra chili flakes or gochugaru.

Place the beef strips into a large resealable bag or airtight container.

Pour the marinade over the beef, ensuring every strip is fully coated.

Seal the bag or cover the container and refrigerate for 12-24 hours. The longer the marination, the deeper the flavor.

Dehydrator Method:

Arrange the marinated beef strips in a single layer on the dehydrator trays, leaving space between each piece for airflow.

Set the dehydrator to 160°F and dry for 4-6 hours, checking for doneness after 4 hours.

Oven Method:

Preheat the oven to 175°F. Line a baking sheet with parchment paper and place a wire rack on top.

Arrange the beef strips in a single layer on the rack.

Bake for 4-6 hours, propping the oven door slightly ajar with a wooden spoon to allow moisture to escape.

Smoker Method:

Preheat the smoker to 160°F. Use hickory or applewood chips for a rich, smoky flavor.

Place the beef strips on the smoker racks in a single layer.

Smoke for 4-6 hours until the jerky is dry and slightly pliable.

Remove the jerky from the dehydrator, oven, or smoker and let it cool completely on a wire rack.

Store in an airtight container at room temperature for up to 2 weeks, or vacuum seal and freeze for longer storage.