Korean BBQ Beef
Directions
- 1Slice the skirt steak against the grain and place it in a slow cooker.
- 2Add soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to the slow cooker.
- 3Mix the ingredients well.
- 4Cook on low for ~6 hours or high for ~4 hours.
- 5Once cooked, shred the beef with a fork.
- 6For the spicy cream sauce, mix together nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, pepper, and milk until desired consistency.
- 7Steam the rice according to the instructions shown on the screen.
- 8Serve the Korean BBQ beef over steamed rice and top 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
- 1 black pepper
- 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
- 1 salt
- 1 pepper
- 600 g rice
- 1 sesame seeds
- 1 green onions
Equipment
slow cookerforkknifepot
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