Introduction

Yukpo (육포) is Korean beef jerky: thin sheets of lean beef seasoned with soy sauce, sugar or honey, garlic, sesame oil and black pepper, then slowly dried until chewy. It has a long history as a preserved food for royal tables and ancestral rites, and today it is a premium snack, a classic gift for the Chuseok and Seollal holidays, and a favorite drinking snack (anju) with beer. Compared with American jerky, yukpo is usually sweeter, more sesame-scented and cut into wide, thin sheets.

Yukpo at a Glance

What it is

• Korean-style dried, seasoned beef (jerky)

Main ingredients

• Lean beef (often eye of round or top round), soy sauce, sugar or honey, garlic, sesame oil, black pepper, pine nuts or sesame seeds

Taste

• Sweet-savory, nutty and chewy, with a mild peppery finish

Main uses

• Snack, holiday gift sets, drinking snack, traditional ceremonial food

What is Yukpo Made Of?

Yukpo starts with very lean beef sliced thinly along the grain, since fat turns rancid during drying. The slices are marinated in a sweet soy seasoning similar to a bulgogi marinade but without fruit or onion, then dried at low heat. Types you’ll find:

• Classic yukpo: wide, thin soy-seasoned sheets.
• Jjang-po / pyeonpo: made from seasoned ground beef pressed into thin sheets – softer and easier to chew.
• Spicy yukpo: with gochugaru or chili pepper.
• Grilled-to-order: lightly warmed over a flame and served with mayo-soy dip at Korean pubs.

What Does Yukpo Taste Like?

Good yukpo is tender-chewy rather than hard, with a glossy surface and a sweet soy-and-sesame flavor that deepens as you chew. It is less smoky and salty than many Western jerkies, and the toasted sesame oil and pine nuts give it a distinctly Korean, nutty aroma.

Popular Ways to Eat Yukpo

Plain Snack

Torn into strips and eaten as is – easy to pack for hiking or travel.

Anju with Mayo Dip

Lightly toasted and dipped in mayo with a few drops of soy sauce and chopped chili, just like jwipo (filefish jerky).

Holiday Gift Sets

Premium hanwoo (Korean beef) yukpo boxes are a classic Chuseok present.

Ceremonial Table

Dried meat or fish is traditionally placed on the jesa (ancestral rite) table.

Easy Oven Yukpo Recipe (Makes about 6 oz / 170 g)

Ingredients

• 1 lb (450 g) lean beef eye of round or top round, all visible fat trimmed

Marinade

• 4 tbsp soy sauce
• 2 tbsp brown sugar and 1 tbsp honey or rice syrup
• 1 tbsp cooking wine (matsul)
• 1 tsp minced garlic, 1/2 tsp ground black pepper
• 1 tbsp sesame oil
• To finish: 1 tbsp toasted sesame seeds or crushed pine nuts, a little extra honey

Instructions

1. Freeze the beef for 1–2 hours until firm, then slice with the grain into 1/8-inch (3 mm) sheets.
2. Blot the slices with paper towels. Mix the marinade, coat the beef thoroughly and refrigerate, covered, for 6 hours or overnight.
3. Heat the oven to its lowest setting, ideally 170°F (75°C). Lay the slices flat on wire racks set over foil-lined baking sheets, without overlapping.
4. Dry for 3–5 hours with the oven door propped open slightly (a wooden spoon works) so moisture can escape, flipping once halfway. The yukpo is ready when it is dry and leathery but still bends without snapping.
5. For food safety, finish by heating the dried strips in an oven preheated to 275°F (135°C) for about 10 minutes, so the meat reaches at least 160°F (71°C).
6. While warm, brush very lightly with honey and sprinkle with sesame seeds or pine nuts. Cool completely before storing.

Tip: Keep the meat refrigerated while it marinates, wash hands and surfaces after handling raw beef, and use the leanest cut you can find – fat shortens shelf life.

Where to Buy Yukpo

Packaged Korean-style beef jerky is sold in Korean supermarkets’ snack aisles. Note that import rules for meat products vary by country, so selection abroad is often made locally in a Korean style.

United States

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Canada

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Europe

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How to Store Yukpo

Store homemade yukpo in an airtight container or zip bag in the fridge and eat within 1–2 weeks; for longer storage, freeze it for up to 2–3 months. Store-bought yukpo follows the package instructions – once opened, reseal it and keep it refrigerated. Discard any yukpo that smells off or shows mold.

Yukpo FAQ

What is the difference between yukpo and regular beef jerky?

Yukpo is usually sweeter and seasoned with sesame oil and garlic, cut into wider, thinner sheets, and is softer to chew than many Western jerkies.

What cut of beef is best for yukpo?

Very lean cuts like eye of round, top round or bottom round.

Can I make yukpo in an air fryer or dehydrator?

Yes. Use the dehydrate setting around 160–170°F (70–75°C) and finish with the same quick high-heat step to make sure the meat reaches 160°F (71°C).

How do Koreans eat yukpo?

As a snack on its own, or lightly toasted with a mayo-soy-chili dip alongside beer.

Conclusion

Yukpo is the sweet, sesame-scented Korean answer to beef jerky – a snack fit for holidays and late-night beers alike. Making it at home takes patience but very little effort. For more on the seasonings behind it, see our matsul (Korean cooking wine) guide.