Beef jerky

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9 Feb 2022
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Beef jerky


Jerky refers to thinly sliced and dried beef, and is the first choice among snacks. There are several types of beef jerky. The most common is jangpo, which has been kneaded and dried, and the rump is made as wide and long as possible to create a feeling of yukpot. Seasoned minced meat and dried pyeonpo can be easily damaged if made into large chunks. There is also posam, which is made like dumplings by adding pine nuts to thinly sliced beef pot.


Jerky is usually seasoned with soy sauce (jin soy sauce), but the one seasoned with salt is called yeompo. For jerky, it is prepared by thinly slicing the cheekbones, which are tender and low in oil. Of course, the taste of Korean beef is very good. American beef jerky is not only too thick and hard, but also bland, and Chinese beef jerky is soft and soft, but it is too sweet and has a unique antiseptic smell, so it is not suitable for Koreans.


Jerky is a precious food, so it was used a lot as a food in the past. Put the jangpo or a large knitted cloth with a green and red belt and put it together with the jujubes threaded on the thread. Pyeonpo is made with minced meat seasoned and made into two large, slender chunks, sprinkled with pine nut powder on the outside to dry.


There are two types of pyeonpo made with side dishes: jujube pyeonpo and chilbo pyeonpo. Jujube pyeonpo is minced meat seasoned and shaped to the size of a jujube egg, and one pine nut is put at the end. Chilbo pyeonpo is made into a flat round shape with a diameter of 4cm, and 7 pine nuts are pressed firmly on top. For Possam, season a wide spread of meat potsam, put it on a chopping board, place six or seven pine nuts, fold and stick the meat together, cut it into a half-moon shape, press the edges firmly to dry it. Drive deeply so that the pine nuts do not fall out during drying.


The history of beef jerky is quite old, so it is thought that they naturally learned that if leftover meat was hung on a high place during the primitive hunting era, it would be naturally dried and kept for a long time. In the Goryeo dynasty, Goryeodogyeong, it is written that jerky and fish were served on the table served to the envoy Seogeung of the Song Dynasty.


How to make good jerky

To make good jerky, you must first have good meat. When grilling meat, cut it in the opposite direction, but cut the jerky into 0.4cm thick slices.


The seasoning is very simple and consists of three ingredients: soy sauce (dark soy sauce), sugar, and pepper. In addition, honey, pear juice, ginger juice, etc. may be added, but it is better not to add green onion, garlic, sesame salt, or sesame oil. If you add a lot of seasoning, the taste changes, making it difficult to store for a long time.


To make jerky, first spread the beef jerky on a chopping board to remove the tendons and oil attached to the edges. Check the weight and accurately measure the ratio of 1 tablespoon (15 cc) of soy sauce per 100 g of meat, add half the amount of soy sauce (dark soy sauce) for sugar, and add pepper powder appropriately. If the liver is insufficient, the pho will be greasy and tasteless. If you use half of honey instead of sugar, it will be soft and fragrant after drying. In a large bowl, make a marinade by mixing soy sauce, sugar, honey, and pepper well, then remove each piece of beef patty and coat both sides sufficiently. Rub it with your hands and let it soak for about 30 minutes.


Wash and dry the marinated yukpot persimmons straight out on a sieve, and lay them out in a sunny and well-ventilated place. After a couple of hours, when the surface is dry, turn it over to dry. If left alone, the meat will stick to the sieve and the meat will tear if removed. In spring or autumn when the sun is shining and the wind is calm, it is almost dry in half a day. The dried jerky is spread out one by one, stacked one by one, wrapped in Korean paper, and then pressed with a stone for two days to correct the shape. If dried jerky is left outside, it will dry out and harden, and if it is wet, insects will form. In the past, they were wrapped in Korean paper and hung for storage, but now they can be kept fresh by putting them in a plastic bag, tying them tightly and putting them in the freezer.


Jerky must be grilled well for it to taste good. Lightly drizzle sesame oil on the front and back, place it on the grill and cook it over a long heat. At this time, apply a little sesame oil to the palm of your hand and rub the front and back sides of the jerky evenly, but do not apply too much. Cut the grilled beef jerky into bite-size pieces in a shell or ball shape, put it in a bowl, and sprinkle with pine nut powder. Sprinkling pine nut powder on the black jerky looks good and tastes good.


In 『Gosatiijip』 and 『Srimgyeongjeok』, it is called 'beef dasik', and it is said, "Mixed meat with pheasant meat and made with whey, dip it on a dasik plate, and dry it for a while, and it tastes very good". say


recipe


Thinly sliced and dried beef, it is the first choice among dried snacks. It was also used as a waste food.


Ingredients (serves 10)

500g beef (beef rump), 3 tablespoons pine nuts, sesame oil, pine nut powder

(A) 5 tablespoons soy sauce (dark soy sauce), 1 tablespoon honey, 2 tablespoons sugar, ½ teaspoon pepper powder


* Weighing unit

1 teaspoon - 5ml(cc) / 1 tablespoon - 15ml(cc) / 1 cup - 200ml(cc) / 1 doe - 5 cups (1,000ml)


how to make

1. Choose a non-greasy rump and scoop it out in a thin and wide cloth about 0.4cm thick in the same direction as the result, and rub off the oil and tendons.

2. Put the seasonings in (A) together in a bowl and mix well.

3. Soak the whole persimmon one by one in the seasoning sauce on the front and back, rub the whole thing evenly, and let it sit for about 1 hour so that the seasoning is sufficiently soaked.

4. Spread the jerky on a tray so that it does not overlap, and dry it for two days in a well-ventilated and sunny place. After half a day or so, when the outside is roughly dry, turn it over and dry the back side as well.

5. Before it dries, roll it up and lay Korean paper on a flat surface. Spread the dried cloth and wrap it one by one. Place a cutting board or board on it, press it with a heavy object, and leave it for about a day to make it flat.

6. Wrap dried sachets in plastic or wrap and store them in a refrigerator or freezer.

7. When eating, evenly spread sesame oil on both sides of the beef jerky, put it on the grill, and lightly grill both sides of the beef jerky. When boiling the jerky, apply starch syrup on a skewer and attach pine nuts to the jerky to shape it.


Chilbo pyeonpo, jujube pyeonpo

Minced meat seasoned and dried is called pyeonpo.

Chilbo pyeonpo cuts meat into rounds and presses seven pine nuts, while jujube pyeonpo makes meat the size of a jujube and puts one pine nut at the end.


Ingredients (serves 10)

500g beef (beef rump), 3 tablespoons pine nuts, sesame oil

(A) 5 tablespoons soy sauce (dark soy sauce), 1 tablespoon honey, 2 tablespoons sugar, ½ teaspoon pepper powder


* Weighing unit

1 teaspoon - 5ml(cc) / 1 tablespoon - 15ml(cc) / 1 cup - 200ml(cc) / 1 doe - 5 cups (1,000ml)


how to make

1. Choose a non-greasy rump, remove the oil, slice it thinly, and mince it finely.

2. Put the seasonings in (A) in a bowl, mix thoroughly, add minced meat, and knead the whole body to make sure the seasoning is well soaked and leave for 1 hour.

3. For Chilbopyeonpo, cut the seasoned meat into rounds with a diameter of 4cm and a thickness of 1cm in half, put a pine nut in the center, and 6 deeply at the edges, and then lay them out on a sieve to dry.

4. For the jujube pyeonpo, make seasoned meat as large as large jujube grains, put a pine nut on the tip, and dry it in a well-ventilated and sunny place, turning it over occasionally for two days.

5. Before it dries, roll it up, wrap it in plastic or wrap, and store it in the refrigerator or freezer.

6. When eating, spread sesame oil evenly and lightly grill on a griddle.


* Possam is made by seasoning thinly sliced meat, spreading it out, placing pine nuts on top of it, and making a half-moon shape and drying it.

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