Korean BBQ Beef Bowls
Serves 10
Directions
- 1Slice the skirt steak against the grain and add to the slow cooker.
- 2Mix in the soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper.
- 3Cook in the slow cooker on low for 6 hours or high for 4 hours.
- 4Shred the cooked beef and stir in the oyster sauce and toasted sesame oil.
- 5Prepare the spicy cream sauce by mixing skyr or Greek yogurt, gochujang, chili crisp, salt, pepper, and milk until the desired consistency is reached.
- 6Serve the shredded beef over rice, topped with the spicy cream sauce, sesame seeds, and green onions.
Ingredients
- 48 oz skirt steak
- 5 tbsp soy sauce
- 3 tbsp gochujang
- 3 tbsp mirin
- 2 tbsp honey
- 2 tbsp garlic purée
- 1 tbsp ginger purée
- black pepper (optional)
- 4 tbsp oyster sauce
- 2 tbsp toasted sesame oil
- 200 g nonfat skyr or greek yogurt
- 2 tbsp gochujang
- 2 tsp chili crisp
- 40 ml milk
- salt (optional)
- black pepper (optional)
- 600 g rice
- sesame seeds (optional)
- green onions (optional)
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