Korean BBQ Beef

360 mins
Serves 10
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Directions

  1. 1Place the trimmed skirt steak into the slow cooker.
  2. 2Add soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to the slow cooker.
  3. 3Mix the ingredients with your hands or a spoon to coat the beef.
  4. 4Cook on low for approximately 6 hours or on high for approximately 4 hours.
  5. 5Once cooked, shred the beef apart with a fork or chop it with a knife.
  6. 6To make the low-calorie spicy cream sauce, add skyr or Greek yogurt, gochujang, and chili crisp to a bowl.
  7. 7Season the sauce with salt and pepper to taste.
  8. 8Add milk until the sauce reaches your desired consistency.
  9. 9Divide 600g of cooked rice among 10 servings.
  10. 10Top the rice with the shredded Korean BBQ beef.
  11. 11Drizzle with the low-calorie spicy cream sauce.
  12. 12Garnish with sesame seeds and green onions.

Ingredients

  • 48 oz skirt steak, trimmed lean
  • 5 tbsp soy sauce
  • 3 tbsp gochujang
  • 3 tbsp mirin
  • 2 tbsp honey
  • 2 tbsp garlic purée
  • 1 tbsp ginger purée
  • 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
  • to taste pepper
  • 600 g rice (uncooked weight)
  • sesame seeds
  • green onions

Equipment

slow cookertongsforkknifebowl

Tips

  • For best flavor, add oyster sauce and toasted sesame oil after cooking and shredding the beef.
  • If using oyster sauce, Lee Kum Kee brand or Lucky Brand (vegan option) is recommended for its umami and caramelized sweetness, avoiding fishy or bitter tastes.