Korean BBQ Beef

Serves 10
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Directions

  1. 1Add skirt steak, sliced once against the grain, to the slow cooker.
  2. 2Add skirt steak, sliced once against the grain, to the slow cooker.
  3. 3Add skirt steak, sliced once against the grain, to the slow cooker.
  4. 4Add soy sauce, gochujang, mirin, honey, garlic puree, ginger puree and black pepper to the slow cooker.
  5. 5Add soy sauce, gochujang, mirin, honey, garlic puree, ginger puree and black pepper to the slow cooker.
  6. 6Add soy sauce, gochujang, mirin, honey, garlic puree, ginger puree and black pepper to the slow cooker.
  7. 7Mix everything together.
  8. 8Mix everything together.
  9. 9Mix everything together.
  10. 10Cook on low for ~6 hours or high for ~4 hours.
  11. 11Cook on low for ~6 hours or high for ~4 hours.
  12. 12Cook on low for ~6 hours or high for ~4 hours.
  13. 13Shred the meat with a fork or chop it with a knife.
  14. 14Shred the meat with a fork or chop it with a knife.
  15. 15Shred the meat with a fork or chop it with a knife.
  16. 16Add oyster sauce and toasted sesame oil.
  17. 17Add oyster sauce and toasted sesame oil.
  18. 18Add oyster sauce and toasted sesame oil.
  19. 19Add skyr or greek yogurt, gochujang, chili crisp, salt and pepper to a bowl.
  20. 20Add skyr or greek yogurt, gochujang, chili crisp, salt and pepper to a bowl.
  21. 21Add skyr or greek yogurt, gochujang, chili crisp, salt and pepper to a bowl.
  22. 22Add milk until it gets to your desired consistency.
  23. 23Add milk until it gets to your desired consistency.
  24. 24Add milk until it gets to your desired consistency.
  25. 25Top the rice with the meat.
  26. 26Top the rice with the meat.
  27. 27Top the rice with the meat.

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 puree
  • 2 tbsp garlic puree
  • 2 tbsp garlic puree
  • 1 tbsp ginger puree
  • 1 tbsp ginger puree
  • 1 tbsp ginger puree
  • 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 & pepper
  • to taste salt & pepper
  • to taste salt & pepper
  • 600 g rice (uncooked weight)
  • 600 g rice (uncooked weight)
  • 600 g rice (uncooked weight)

Equipment

wooden cutting boardslow cookerspoonknifeforkbowl

Tips

  • Makes 10 servings store frozen
  • Add oyster sauce and toasted sesame oil after cooking/after shredding beef for best flavor