Korean BBQ Beef

6 mins
Serves 1
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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 beef to the slow cooker.
  5. 5Add the sliced beef to the slow cooker.
  6. 6Add the sliced beef to the slow cooker.
  7. 7Incorporate the marinade ingredients: soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper.
  8. 8Incorporate the marinade ingredients: soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper.
  9. 9Incorporate the marinade ingredients: soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper.
  10. 10Mix well with your hands or a spoon.
  11. 11Mix well with your hands or a spoon.
  12. 12Mix well with your hands or a spoon.
  13. 13Cook on low for ~6 hours or high for ~4 hours.
  14. 14Cook on low for ~6 hours or high for ~4 hours.
  15. 15Cook on low for ~6 hours or high for ~4 hours.
  16. 16Once cooked, the meat should easily fall apart. Shred it with a fork or chop it with a knife.
  17. 17Once cooked, the meat should easily fall apart. Shred it with a fork or chop it with a knife.
  18. 18Once cooked, the meat should easily fall apart. Shred it with a fork or chop it with a knife.
  19. 19Prepare the low-calorie spicy cream sauce by combining nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper. Add milk until desired consistency is reached.
  20. 20Prepare the low-calorie spicy cream sauce by combining nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper. Add milk until desired consistency is reached.
  21. 21Prepare the low-calorie spicy cream sauce by combining nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper. Add milk until desired consistency is reached.
  22. 22Serve the shredded beef over steamed rice and top with the spicy cream sauce, sesame seeds, and green onions.
  23. 23Serve the shredded beef over steamed rice and top with the spicy cream sauce, sesame seeds, and green onions.
  24. 24Serve the shredded beef over steamed rice and top with the 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
  • 0 black pepper
  • 0 black pepper
  • 0 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
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 40 ml milk
  • 40 ml milk
  • 40 ml milk
  • 600 g rice
  • 600 g rice
  • 600 g rice
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 green onions
  • 0 green onions
  • 0 green onions

Equipment

slow cookerforksknifebowlspoon