Nimjul Fermented Beef (Cured Beef Jewel)

Ingredients

• 1 pound Ground Beef (100% lean, fresh)
• 11 pieces Thai Bird's Eye Chilies (Whole, keep seeds for heat)
• 14 cloves Garlic Cloves (Peeled)
• 1 package Nimju Seasoning Mix (Contains salt blend and yeast)
• 0.25 cup Granulated Sugar (Standard granulated sugar)
• 0.5 teaspoon Salt (Regular table salt)
• 4 drops Red Food Coloring (Liquid food coloring)
• 4 ounce Cooked Sliced Pork Skin (Pre‑cooked, sliced, boiled then shredded)
• 1 24-pack Mountain Dew (or citrus soda) (Used as weight and flavor during fermentation)
• 1 roll Aluminum Foil (Heavy‑duty)

Instructions

1. Prepare Pork Skin

   Bring a pot of water to a rolling boil, add the sliced pork skin and reduce to medium heat. Cook for about 5 minutes until the skin is firm but not mushy. Drain in a colander, rinse with cold water, then shock in an ice‑water bath. Drain again, cut any overly long strands, and squeeze out excess water with your palms.

   Time: PT10M

   Temperature: Boiling

2. Process Chilies and Garlic

   Place 7 Thai bird’s eye chilies and 7 peeled garlic cloves in a food processor and pulse until finely chopped. If you don’t have a processor, smash them with a heavy object in a bowl. Slice the remaining 4 chilies into thin circles and the remaining garlic cloves into tiny discs.

   Time: PT10M

3. Season the Beef

   In a large mixing bowl, combine the 1 lb of lean ground beef with 4 drops of red food coloring. Add the whole Nimju seasoning package, the processed chili‑garlic mixture, ¼ cup sugar, and ½ tsp salt. Using clean hands, massage the mixture for about 10 minutes until the seasoning is evenly distributed and the texture becomes slightly sticky.

   Time: PT15M

4. Incorporate Pork Skin

   Add the prepared pork skin to the seasoned beef and knead briefly (about 2 minutes) until fully integrated.

   Time: PT2M

5. Assemble in Tray

   Line a 2‑inch‑deep baking tray with a sheet of aluminum foil. Transfer the beef‑skin mixture onto the foil and press down to form an even, compact layer. Top with the sliced garlic discs and chili circles for extra visual appeal.

   Time: PT5M

6. Weight and Add Soda

   Lift the foil with the meat brick out of the tray, wrap it tightly with another sheet of foil to form a sealed “brick”. Place a heavy rectangular object (e.g., a book or lid) on top, then set the 24‑pack of Mountain Dew on the weight. This adds pressure and a subtle citrus note during fermentation.

   Time: PT2M

7. Ferment at Room Temperature

   Leave the wrapped brick at room temperature (around 20‑22 °C) for 24 hours. The Nimju mix’s salts and yeast will dehydrate and ferment the meat safely.

   Time: PT24H

8. Chill and Serve

   After 24 hours, transfer the foil‑wrapped brick to the refrigerator for at least 2 hours to firm up. Slice into thin pieces and serve as a spicy, salty snack with beer or as part of a charcuterie board.

   Time: PT2H

   Temperature: 4°C

Nutrition Facts

Calories

475

Protein

25 g

Carbohydrates

12.5 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Thai Bird's Eye Chilies: Jalapeño, Serrano pepper
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Nimju Seasoning Mix: Homemade mix of 2 tsp salt and 1 tsp active dry yeast
• Instead of Granulated Sugar: Honey (use less)
• Instead of Cooked Sliced Pork Skin: Crispy pork rinds (crushed)
• Instead of Mountain Dew (or citrus soda): Other citrus soda

Equipment Needed

• Large Pot
• Stove
• Colander
• Large Bowl for Ice Water
• Food Processor
• Knife
• Cutting Board
• Mixing Bowl
• Baking Tray (≈2 in deep)
• Aluminum Foil
• Heavy Rectangular Object (e.g., book, lid)
• Refrigerator

Critical Steps — Do Not Skip

• Boiling and shocking the pork skin to achieve proper texture.
• Hand‑mixing the beef mixture for at least 10 minutes for even seasoning.
• Ensuring the foil is tightly sealed before fermentation.
• Maintaining a 24‑hour fermentation period at room temperature.
• Chilling the brick for at least 2 hours before slicing.

Chef Tips from the Video

• Use a kitchen scale for the pork skin to achieve consistent texture.
• If you cannot find Nimju seasoning, combine 2 tsp kosher salt, 1 tsp sugar, and ½ tsp active dry yeast.
• For a milder version, remove the seeds from half of the chilies before processing.

Troubleshooting

Storage

Refrigerator: Store the wrapped brick in the fridge for up to 3 days.

Freezer: Freeze in airtight foil for up to 1 month; thaw in refrigerator before serving.

Room temperature: Do not keep at room temperature after the initial 24‑hour fermentation.

Make-Ahead Tips

• The beef mixture can be prepared a day ahead; keep it wrapped and refrigerated before the 24‑hour fermentation.
• For a stronger flavor, extend fermentation to 36 hours, checking taste after 24 hours.
• Slices can be pre‑portioned and stored in individual foil packets for easy serving.