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  • 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!

Hi everybody!

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B1 中級

韓国ビーフジャーキー(ユンポ:육포) (Korean Beef Jerky (Yukpo: 육포))

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    林宜悉 に公開 2021 年 01 月 14 日
動画の中の単語