Korean BBQ Beef
Serves 10
Directions
- 1Add skirt steak, sliced once against the grain, to the slow cooker.
- 2Add soy sauce, gochujang, mirin, honey, garlic puree, ginger puree and black pepper to the slow cooker.
- 3Mix everything together.
- 4Cook on low for ~6 hours or high for ~4 hours.
- 5Shred the meat with a fork or chop it with a knife.
- 6Add oyster sauce and toasted sesame oil.
- 7Add skyr or greek yogurt, gochujang, chili crisp, salt and pepper to a bowl.
- 8Add milk until it gets to your desired consistency.
- 9Top the rice with the meat.
Ingredients
- 48 oz skirt steak, trimmed lean
- 5 tbsp soy sauce
- 3 tbsp gochujang
- 3 tbsp mirin
- 2 tbsp honey
- 2 tbsp garlic puree
- 1 tbsp ginger puree
- to taste black pepper
- 4 tbsp oyster sauce
- 2 tbsp toasted sesame oil
- 200 g nonfat skyr or greek yogurt
- 2 tbsp gochujang
- 2 tsps chili crisp
- 40 ml milk
- to taste salt & pepper
- 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
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