Korean BBQ Beef

240 mins
Serves 10
tiktok.com

Directions

  1. 1Add the sliced skirt steak, cut once against the grain, into the slow cooker.
  2. 2Add the sliced skirt steak, cut once against the grain, into the slow cooker.
  3. 3Add the sliced skirt steak, cut once against the grain, into the slow cooker.
  4. 4Pour in 5 tablespoons of soy sauce, 3 tablespoons of gochujang, 3 tablespoons of mirin, 2 tablespoons of honey, 2 tablespoons of garlic purée, 1 tablespoon of ginger purée, and black pepper to taste.
  5. 5Pour in 5 tablespoons of soy sauce, 3 tablespoons of gochujang, 3 tablespoons of mirin, 2 tablespoons of honey, 2 tablespoons of garlic purée, 1 tablespoon of ginger purée, and black pepper to taste.
  6. 6Pour in 5 tablespoons of soy sauce, 3 tablespoons of gochujang, 3 tablespoons of mirin, 2 tablespoons of honey, 2 tablespoons of garlic purée, 1 tablespoon of ginger purée, and black pepper to taste.
  7. 7Mix all the ingredients thoroughly with your hands or a spoon to ensure the beef is well coated with the marinade.
  8. 8Mix all the ingredients thoroughly with your hands or a spoon to ensure the beef is well coated with the marinade.
  9. 9Mix all the ingredients thoroughly with your hands or a spoon to ensure the beef is well coated with the marinade.
  10. 10Set the slow cooker to low for approximately 6 hours or high for approximately 4 hours, then cover with the lid.
  11. 11Set the slow cooker to low for approximately 6 hours or high for approximately 4 hours, then cover with the lid.
  12. 12Set the slow cooker to low for approximately 6 hours or high for approximately 4 hours, then cover with the lid.
  13. 13Once cooked, use tongs to remove the beef pieces and check that the meat falls apart easily.
  14. 14Once cooked, use tongs to remove the beef pieces and check that the meat falls apart easily.
  15. 15Once cooked, use tongs to remove the beef pieces and check that the meat falls apart easily.
  16. 16Shred the cooked beef using a fork or chop it with a knife directly in the slow cooker, mixing it with the sauce.
  17. 17Shred the cooked beef using a fork or chop it with a knife directly in the slow cooker, mixing it with the sauce.
  18. 18Shred the cooked beef using a fork or chop it with a knife directly in the slow cooker, mixing it with the sauce.
  19. 19For the low-calorie spicy cream sauce, combine 200g of nonfat skyr or Greek yogurt, 2 tablespoons of gochujang, and 2 teaspoons of chili crisp in a bowl.
  20. 20For the low-calorie spicy cream sauce, combine 200g of nonfat skyr or Greek yogurt, 2 tablespoons of gochujang, and 2 teaspoons of chili crisp in a bowl.
  21. 21For the low-calorie spicy cream sauce, combine 200g of nonfat skyr or Greek yogurt, 2 tablespoons of gochujang, and 2 teaspoons of chili crisp in a bowl.
  22. 22Add salt and pepper to taste to the sauce mixture.
  23. 23Add salt and pepper to taste to the sauce mixture.
  24. 24Add salt and pepper to taste to the sauce mixture.
  25. 25Gradually add 40ml of milk to the sauce and stir until it reaches your desired consistency.
  26. 26Gradually add 40ml of milk to the sauce and stir until it reaches your desired consistency.
  27. 27Gradually add 40ml of milk to the sauce and stir until it reaches your desired consistency.
  28. 28Divide 600g of cooked rice (uncooked weight) across 10 servings.
  29. 29Divide 600g of cooked rice (uncooked weight) across 10 servings.
  30. 30Divide 600g of cooked rice (uncooked weight) across 10 servings.
  31. 31Top each serving of steamed rice with the shredded Korean BBQ Beef.
  32. 32Top each serving of steamed rice with the shredded Korean BBQ Beef.
  33. 33Top each serving of steamed rice with the shredded Korean BBQ Beef.
  34. 34Drizzle the low-calorie spicy cream sauce over the beef and rice.
  35. 35Drizzle the low-calorie spicy cream sauce over the beef and rice.
  36. 36Drizzle the low-calorie spicy cream sauce over the beef and rice.
  37. 37Garnish with sesame seeds and green onions.
  38. 38Garnish with sesame seeds and green onions.
  39. 39Garnish with sesame seeds and green onions.

Ingredients

  • 48 oz skirt steak, trimmed lean
  • 48 oz skirt steak, trimmed lean
  • 48 oz skirt steak, trimmed lean
  • 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
  • to taste black pepper
  • to taste black pepper
  • to taste 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 tsps chili crisp
  • 2 tsps chili crisp
  • 2 tsps chili crisp
  • 40 ml milk
  • 40 ml milk
  • 40 ml milk
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 600 g rice
  • 600 g rice
  • 600 g rice
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • green onions
  • green onions
  • green onions

Equipment

tongsslow cookerforkbowlspoon

Tips

  • For best flavor, add oyster sauce and toasted sesame oil after cooking/shredding the beef.
  • Other lean steak options include flat cut brisket (all exterior fat removed), beef chuck (remove large chunks of fat), and top sirloin.
  • Ensure to add milk to the spicy cream sauce until desired consistency is achieved.
  • The Korean BBQ Beef can be stored frozen for future lunches throughout the week, providing 10 high-protein meals.
  • Recommended brand for oyster sauce is Lee Kum Kee, as it should taste very umami and salty with deep caramelized sweetness, not fishy or bitter.
  • The meat should fall apart easily once cooked and shredded