Korean BBQ Beef

6 mins
Serves 10
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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 steak to the slow cooker.
  5. 5Add the sliced steak to the slow cooker.
  6. 6Add the sliced steak to the slow cooker.
  7. 7Add soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to the slow cooker.
  8. 8Add soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to the slow cooker.
  9. 9Add soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to the slow cooker.
  10. 10Mix everything well in the slow cooker.
  11. 11Mix everything well in the slow cooker.
  12. 12Mix everything well in the slow cooker.
  13. 13Cook on low for ~6 hours or on high for ~4 hours.
  14. 14Cook on low for ~6 hours or on high for ~4 hours.
  15. 15Cook on low for ~6 hours or on high for ~4 hours.
  16. 16Once cooked, shred the beef with a fork or chop it with a knife.
  17. 17Once cooked, shred the beef with a fork or chop it with a knife.
  18. 18Once cooked, shred the beef with a fork or chop it with a knife.
  19. 19For the spicy cream sauce, mix nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper.
  20. 20For the spicy cream sauce, mix nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper.
  21. 21For the spicy cream sauce, mix nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper.
  22. 22Add milk to the sauce until you reach your desired consistency.
  23. 23Add milk to the sauce until you reach your desired consistency.
  24. 24Add milk to the sauce until you reach your desired consistency.
  25. 25Rinse the rice, add 900ml of water, and bring to a boil. Then, reduce to simmer and cover for 15 minutes.
  26. 26Rinse the rice, add 900ml of water, and bring to a boil. Then, reduce to simmer and cover for 15 minutes.
  27. 27Rinse the rice, add 900ml of water, and bring to a boil. Then, reduce to simmer and cover for 15 minutes.
  28. 28Remove from heat and let it sit for 10 minutes before evenly distributing the rice among ten servings.
  29. 29Remove from heat and let it sit for 10 minutes before evenly distributing the rice among ten servings.
  30. 30Remove from heat and let it sit for 10 minutes before evenly distributing the rice among ten servings.
  31. 31Serve the beef over steamed rice, top with spicy cream sauce, sesame seeds and green onions.
  32. 32Serve the beef over steamed rice, top with spicy cream sauce, sesame seeds and green onions.
  33. 33Serve the beef over steamed rice, top 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
  • 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 cookerforkknifebowlpot