Homemade Korean-Style Chicken Jerky

 Homemade Korean-Style Chicken Jerky

Before we begin

There are many traditional ways to preserve meat — salting, curing into sausages, drying, and more. Poultry, in particular, spoils easily because of its high protein content, so maintaining proper hygiene and fully heating or thoroughly drying the meat is essential.

When working with raw chicken, always separate cutting boards and knives, wash your hands frequently, and start with fresh poultry that’s been properly cleaned. Raw chicken can harbor salmonella, which thrives in warm and humid environments but is killed by heat. As a rule of thumb, heating meat to at least 70°C (160°F) for 5 minutes is considered safe. (Food Safty Korea, 2014)

Today’s preserved dish is jerky, made with affordable and easy-to-find chicken breast. Many cultures have their own style of jerky; Western versions often rely on salt, pepper, and bold spices, while Korean-style jerky is seasoned with soy sauce, honey or sugar, aromatics, and chili peppers for deeper umami and gentle sweetness.

The earliest record of jerky in Korean history appears during the Silla period, around the 12th century, when seasoned pheasant, beef, and venison were served as side dishes or enjoyed as snacks with alcohol. (Encyclopedia of Korean Culture, 1991)

Ingredients

• 500g chicken breast
• Vinegar
• 150ml soy sauce
• Optional: 100ml hon-tsuyu (a seasoned soy base made with kelp, bonito, anchovy, mirin, and sugar)
• 250ml water
• ½ onion
• ½ stalk green onion
• 2 red chili peppers
• 5 garlic cloves
• 20 whole peppercorns
• 3 teaspoons honey
• Clear rice wine (14% alcohol or higher)

Recipe

pic of sliced frozen chicken / by Soyoung Ryu

1. Partially freeze the chicken and slice it thinly — about 5mm — so each piece is wide and even.

pic of rinsed chicken / by Soyoung Ryu

2. Rinse the chicken in water mixed with half a cup of vinegar to firm the texture and remove any smell.

pic of removing moisture from chicken/ by Soyoung Ryu

3. Pat the chicken dry with paper towels.

pic of soy sauce marinade / by Soyoung Ryu

4. Make the marinade: 

combine onion, green onion, garlic, chili, peppercorns, rice wine, soy sauce, hon-tsuyu, and water. Bring to a boil over high heat, then simmer for 15 minutes. Add honey and simmer another 5 minutes. Let cool fully — the marinade should not be hot enough to cook the meat.

pic of marinated chicken / by Soyoung Ryu

5. Marinate the chicken for 30 minutes, ensuring each piece absorbs the seasoning.

pic of drying chicken / by Soyoung Ryu

6. Dry the marinated chicken in a dehydrator at 70°C (160°F) for at least 8 hours, adjusting time based on your preferred texture.

pic of finished chicken jerky / by Soyoung Ryu

Storage notes

To store jerky at room temperature, dry it thoroughly — 12 hours or more is best. Keep it away from warm or humid environments. If you notice off-flavors or discoloration, do not eat it.

Closing

Homemade jerky takes time, but the reward is a clean, deeply savory snack that doesn’t rely on artificial preservatives. It’s perfect on its own, served with tea or drinks, or tossed into simple rice bowls or salads for extra flavor and protein.

Enjoy experimenting, and I hope your kitchen fills with that nostalgic, savory aroma that only good jerky can bring.

References

- Doctor O, 10000Recipies. (2018, December 23th). How To Make Chicken Jerkey. https://www.10000recipe.com/recipe/6902733

- Food Safety Korea. (2014, November 26th). Food Poisoning. https://www.foodsafetykorea.go.kr/portal/board/boardDetail.do?menu_no=3120&bbs_no=bbs001&ntctxt_no=21791&menu_grp=MENU_NEW01

- Encyclopedia of Korean Culture. (1991). Dried Food.  https://encykorea.aks.ac.kr/Article/E0060123