Field Trip Gochujang Korean BBQ Beef Jerky
This one hits in layers. Sweet pear puree comes first, then red miso rolls in with that deep, savory umami, and just when you've settled in, gochugaru chili pepper kicks the door open. It's a full Korean BBQ experience in a 2.2 oz bag — and every piece is made from 100% grass-fed beef with no preservatives, no added MSG, and no nitrites.
The beef is marinated for over 24 hours in a spicy gochujang-style sauce built around fermented red miso paste, gochugaru pepper, pear puree, rice vinegar, and sesame oil. The result is tender, not tough — a chew that opens up flavor instead of fighting you for it. Gluten-free throughout, with soy sauce and miso both verified GF.
Eat it straight out of the bag on a hike, at your desk, or anywhere you need something with actual flavor that won't leave you feeling like you just ate a strip of shoe leather. Pairs well with a cold beer if you're making a night of it. Good on a charcuterie board if you want to go full chaos mode.
The Maker
Field Trip was built in New York by three guys — Scott, Tom, and Matt — who wanted better snack food and weren't finding it on shelves. Operating out of Westport, Connecticut, the brand is built around one principle: real ingredients, grass-fed beef, nothing synthetic. Their Gochujang Korean BBQ flavor is built from actual Korean pantry staples — gochugaru, red miso, rice wine, sesame — not a flavoring packet pretending to be something it's not.
Ingredients
Ingredients:
Grass Fed Beef, Brown Sugar, Gluten Free Reduced Sodium Soy Sauce (Water, Soybeans, Salt, Alcohol), Pear Puree (Pears, Cane Sugar, Malic Acid, Natural Flavor, Ascorbic Acid), Water, Sea Salt, Rice Vinegar, Rice Wine (Rice, Alcohol, Salt, Water), Gochugaru Chili Pepper, Gluten Free Red Miso Paste (Water, Organic Whole Soybeans, Cultured Rice, Sea Salt, Koji Starter), Ginger, Granulated Garlic, Granulated Onion, Black Pepper, Sesame Seeds, Sesame Oil.
Contains: Soy, Sesame
FAQ
How spicy is the Gochujang Korean BBQ jerky?
It's got a real kick — noticeable heat from gochugaru chili pepper — but it's balanced by the sweetness of pear puree and the depth of red miso. Call it medium heat with complexity, not just burn for the sake of it.
Is this jerky gluten-free?
Yes. Both the soy sauce and red miso paste used in this recipe are certified gluten-free. No wheat-based ingredients anywhere in the product.
What's the texture like?
Tender. Field Trip slices and marinates for over 24 hours, which breaks down the meat enough that you get a clean, consistent chew without having to work for it. Not mushy — just well-made.
How should I store it and how long does it keep?
Shelf-stable until opened. Once you open the bag, seal it back up and finish within a few days for best texture. No refrigeration required before opening.
Is this made from grass-fed beef?
Yes — 100% grass-fed beef with no added hormones, no artificial ingredients, and no nitrites (except those naturally occurring in sea salt). It's on the label and verified by Field Trip's own sourcing standards.
