Korean BBQ Beef

10 mins
Serves 10
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Directions

  1. 1Slice the skirt steak against the grain and place it in the slow cooker.
  2. 2Add the marinade ingredients to the slow cooker: soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper. Mix well.
  3. 3Cook on low for 6 hours or on high for 4 hours.
  4. 4Once cooked, shred the beef with forks.
  5. 5Prepare the spicy cream sauce by combining nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, pepper, and milk in a bowl. Mix until desired consistency is reached.
  6. 6Steam the rice according to package instructions.
  7. 7Serve the Korean BBQ beef over steamed rice, top with spicy cream sauce, sesame seeds, and green onions.

Ingredients

  • 48 oz skirt steak, exterior fat trimmed lean
  • 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 cookerforksknifebowlspoon