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 soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to the slow cooker.
  5. 5Add soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to the slow cooker.
  6. 6Add soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to the slow cooker.
  7. 7Mix the ingredients well.
  8. 8Mix the ingredients well.
  9. 9Mix the ingredients well.
  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. 13Once cooked, shred the beef with a fork.
  14. 14Once cooked, shred the beef with a fork.
  15. 15Once cooked, shred the beef with a fork.
  16. 16For the spicy cream sauce, mix together nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, pepper, and milk until desired consistency.
  17. 17For the spicy cream sauce, mix together nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, pepper, and milk until desired consistency.
  18. 18For the spicy cream sauce, mix together nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, pepper, and milk until desired consistency.
  19. 19Steam the rice according to the instructions shown on the screen.
  20. 20Steam the rice according to the instructions shown on the screen.
  21. 21Steam the rice according to the instructions shown on the screen.
  22. 22Serve the Korean BBQ beef over steamed rice and top with the spicy cream sauce, sesame seeds, and green onions.
  23. 23Serve the Korean BBQ beef over steamed rice and top with the spicy cream sauce, sesame seeds, and green onions.
  24. 24Serve the Korean BBQ beef over steamed rice and top with the spicy cream sauce, sesame seeds, and green onions.

Ingredients

  • 48 oz skirt steak
  • 48 oz skirt steak
  • 48 oz skirt steak
  • 5 tbsp soy sauce
  • 5 tbsp soy sauce
  • 5 tbsp soy sauce
  • 3 tbsp gochujang
  • 3 tbsp gochujang
  • 3 tbsp gochujang
  • 3 tbsp mirin
  • 3 tbsp mirin
  • 3 tbsp mirin
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp garlic purée
  • 2 tbsp garlic purée
  • 2 tbsp garlic purée
  • 1 tbsp ginger purée
  • 1 tbsp ginger purée
  • 1 tbsp ginger purée
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper
  • 4 tbsp oyster sauce
  • 4 tbsp oyster sauce
  • 4 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
  • 40 ml milk
  • 40 ml milk
  • 40 ml milk
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 600 g rice
  • 600 g rice
  • 600 g rice
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 green onions
  • 1 green onions
  • 1 green onions

Equipment

slow cookerforkknifepot