Korean Tempeh Jerky

This recipe makes 20 slices of Tempeh jerky.


4 oz Tempeh 1 cup soy sauce
2 tablespoons maple syrup
1 teaspoon gochujang
1 teaspoon gochugaru
1/2 teaspoon garlic powder
1/2 teaspoom ginger powder


  1. Boil enough water to cover the Tempeh
  2. When the water is boiling (don’t turn the heat down), add the Tempeh block to the water, and boil the block for 2 1/2 minutes, flip, and boil another 2 1/2 minutes (five minutes total)
  3. While the Tempeh is boiling, add all the the ingredients, except for the Tempeh, to a large ziplock bag
  4. Seal the bag with air still in it, and squish the ingredients together (the gochujang needs some time to incorporate)
  5. Place the marinade aside
  6. With tongs, place the Tempeh onto the cutting board, and cut it into thin slices, about 1/8 to 1/4 inch thick (don’t touch the Tempeh; it’s hot!)
  7. Place the hot Tempeh slices into the bag of marinate, and remove as much air as possible from the bag
  8. Place the bag in the fridge for two hours (put the bag in a position where the Tempeh is fully submerged in the marinade)
  9. Place the slices side by side in your dehydrator, and dehydrate for 1 1/2 hours at 180*F (I use the Ninja Airfryer to dehydrate)
  10. Take the pieces out to cool completely, then store in a ziplock bag or airtight container for a few days

Tip: If you don’t own a dehydrator, you can dehydrate jerky in your oven at the lowest temperature, but it will end up more crispy than chewy.

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