Korean BBQ Beef

6 mins
Serves 10
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Directions

  1. 1Slice the skirt steak against the grain and place it in a slow cooker.
  2. 2Slice the skirt steak against the grain and place it in a slow cooker.
  3. 3Slice the skirt steak against the grain and place it in a slow cooker.
  4. 4Add all the marinade ingredients to the slow cooker: soy sauce, gochujang, mirin, honey, garlic puree, ginger puree, black pepper, oyster sauce and toasted sesame oil.
  5. 5Add all the marinade ingredients to the slow cooker: soy sauce, gochujang, mirin, honey, garlic puree, ginger puree, black pepper, oyster sauce and toasted sesame oil.
  6. 6Add all the marinade ingredients to the slow cooker: soy sauce, gochujang, mirin, honey, garlic puree, ginger puree, black pepper, oyster sauce and toasted sesame oil.
  7. 7Mix the ingredients in the slow cooker.
  8. 8Mix the ingredients in the slow cooker.
  9. 9Mix the ingredients in the slow cooker.
  10. 10Cook on low for ~6 hours or high for ~4 hours.
  11. 11Cook on low for ~6 hours or high for ~4 hours.
  12. 12Cook on low for ~6 hours or high for ~4 hours.
  13. 13Shred the cooked beef with forks.
  14. 14Shred the cooked beef with forks.
  15. 15Shred the cooked beef with forks.
  16. 16Prepare the low-calorie spicy cream sauce: mix nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper. Add milk until desired consistency is reached.
  17. 17Prepare the low-calorie spicy cream sauce: mix nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper. Add milk until desired consistency is reached.
  18. 18Prepare the low-calorie spicy cream sauce: mix nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper. Add milk until desired consistency is reached.
  19. 19Rinse the rice, add water, and bring to a boil. Reduce to a simmer, cover for 15 minutes and remove from heat for 10 minutes.
  20. 20Rinse the rice, add water, and bring to a boil. Reduce to a simmer, cover for 15 minutes and remove from heat for 10 minutes.
  21. 21Rinse the rice, add water, and bring to a boil. Reduce to a simmer, cover for 15 minutes and remove from heat for 10 minutes.
  22. 22Serve the Korean BBQ beef over steamed rice and top with the spicy cream sauce.
  23. 23Serve the Korean BBQ beef over steamed rice and top with the spicy cream sauce.
  24. 24Serve the Korean BBQ beef over steamed rice and top with the spicy cream sauce.

Ingredients

  • 48 oz skirt steak, trimmed lean
  • 48 oz skirt steak, trimmed lean
  • 48 oz skirt steak, trimmed lean
  • 5 tbsp soy sauce
  • 5 tbsp soy sauce
  • 5 tbsp soy sauce
  • 3 tbsp gochujang
  • 3 tbsp gochujang
  • 3 tbsp gochujang
  • 2 tbsp mirin
  • 2 tbsp mirin
  • 2 tbsp mirin
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp garlic puree
  • 2 tbsp garlic puree
  • 2 tbsp garlic puree
  • 1 tbsp ginger puree
  • 1 tbsp ginger puree
  • 1 tbsp ginger puree
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 6 tbsp oyster sauce
  • 6 tbsp oyster sauce
  • 6 tbsp oyster sauce
  • 2 tbsp toasted sesame oil
  • 2 tbsp toasted sesame oil
  • 2 tbsp toasted sesame oil
  • 200 g nonfat skyr or greek yogurt
  • 200 g nonfat skyr or greek yogurt
  • 200 g nonfat skyr or greek yogurt
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 2 tsp chili crisp
  • 2 tsp chili crisp
  • 2 tsp chili crisp
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 40 ml milk
  • 40 ml milk
  • 40 ml milk
  • 600 g rice
  • 600 g rice
  • 600 g rice
  • 900 ml water
  • 900 ml water
  • 900 ml water

Equipment

slow cookerforksknife