Korean BBQ Beef

6 mins
Serves 1
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Directions

  1. 1Trim exterior fat from 48oz skirt steak, slice against the grain.
  2. 2Trim exterior fat from 48oz skirt steak, slice against the grain.
  3. 3Trim exterior fat from 48oz skirt steak, slice against the grain.
  4. 4Add the steak to a slow cooker.
  5. 5Add the steak to a slow cooker.
  6. 6Add the steak to a slow cooker.
  7. 7In the slow cooker, add 5 tbsp soy sauce, 3 tbsp gochujang, 3 tbsp mirin, 2 tbsp honey, 2 tbsp garlic purée, 1 tbsp ginger purée, black pepper to taste.
  8. 8In the slow cooker, add 5 tbsp soy sauce, 3 tbsp gochujang, 3 tbsp mirin, 2 tbsp honey, 2 tbsp garlic purée, 1 tbsp ginger purée, black pepper to taste.
  9. 9In the slow cooker, add 5 tbsp soy sauce, 3 tbsp gochujang, 3 tbsp mirin, 2 tbsp honey, 2 tbsp garlic purée, 1 tbsp ginger purée, black pepper to taste.
  10. 10Mix ingredients in the slow cooker.
  11. 11Mix ingredients in the slow cooker.
  12. 12Mix ingredients in the slow cooker.
  13. 13Cook on low for ~6 hours or high for ~4 hours.
  14. 14Cook on low for ~6 hours or high for ~4 hours.
  15. 15Cook on low for ~6 hours or high for ~4 hours.
  16. 16Shred the cooked beef with a fork.
  17. 17Shred the cooked beef with a fork.
  18. 18Shred the cooked beef with a fork.
  19. 19For the low-calorie spicy cream sauce: In a bowl, mix 200g nonfat skyr or Greek yogurt, 2 tbsp gochujang, 2 tsps chili crisp, salt & pepper to taste, and add milk until desired consistency.
  20. 20For the low-calorie spicy cream sauce: In a bowl, mix 200g nonfat skyr or Greek yogurt, 2 tbsp gochujang, 2 tsps chili crisp, salt & pepper to taste, and add milk until desired consistency.
  21. 21For the low-calorie spicy cream sauce: In a bowl, mix 200g nonfat skyr or Greek yogurt, 2 tbsp gochujang, 2 tsps chili crisp, salt & pepper to taste, and add milk until desired consistency.
  22. 22Serve the shredded beef over steamed rice.
  23. 23Serve the shredded beef over steamed rice.
  24. 24Serve the shredded beef over steamed rice.
  25. 25Top with spicy cream sauce, sesame seeds, and green onions.
  26. 26Top with spicy cream sauce, sesame seeds, and green onions.
  27. 27Top with 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
  • 0 black pepper
  • 0 black pepper
  • 0 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
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 40 ml milk
  • 40 ml milk
  • 40 ml milk
  • 600 g rice
  • 600 g rice
  • 600 g rice
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 green onions
  • 0 green onions
  • 0 green onions

Equipment

slow cookerforksknifebowlspoon

Tips

  • Slice the steak against the grain
  • Add oyster sauce, sesame oil after cooking for best flavor
  • Use low-calorie spicy cream sauce for topping