Korean BBQ Beef

6 mins
Serves 1
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Directions

  1. 1Slice the skirt steak against the grain.
  2. 2Slice the skirt steak against the grain.
  3. 3Slice the skirt steak against the grain.
  4. 4Add the sliced beef to the slow cooker.
  5. 5Add the sliced beef to the slow cooker.
  6. 6Add the sliced beef to the slow cooker.
  7. 7Incorporate the marinade ingredients (soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper) into the slow cooker.
  8. 8Incorporate the marinade ingredients (soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper) into the slow cooker.
  9. 9Incorporate the marinade ingredients (soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper) into the slow cooker.
  10. 10Mix well with your hands or a spoon.
  11. 11Mix well with your hands or a spoon.
  12. 12Mix well with your hands or a spoon.
  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. 16Once cooked, the meat should easily fall apart; shred it with a fork or chop with a knife.
  17. 17Once cooked, the meat should easily fall apart; shred it with a fork or chop with a knife.
  18. 18Once cooked, the meat should easily fall apart; shred it with a fork or chop with a knife.
  19. 19Prepare the spicy cream sauce by combining nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper.
  20. 20Prepare the spicy cream sauce by combining nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper.
  21. 21Prepare the spicy cream sauce by combining nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper.
  22. 22Add milk to the sauce until you reach the desired consistency.
  23. 23Add milk to the sauce until you reach the desired consistency.
  24. 24Add milk to the sauce until you reach the desired consistency.
  25. 25Steam the rice.
  26. 26Steam the rice.
  27. 27Steam the rice.
  28. 28Serve the shredded beef over steamed rice, topped with spicy cream sauce, sesame seeds, and green onions.
  29. 29Serve the shredded beef over steamed rice, topped with spicy cream sauce, sesame seeds, and green onions.
  30. 30Serve the shredded beef over steamed rice, topped 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 cookerforkknifebowlspoon