Korean BBQ Beef

Serves 10
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Directions

  1. 1Slice the skirt steak against the grain and place it in the slow cooker.
  2. 2Slice the skirt steak against the grain and place it in the slow cooker.
  3. 3Slice the skirt steak against the grain and place it in 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 the ingredients with your hands or a spoon.
  8. 8Mix the ingredients with your hands or a spoon.
  9. 9Mix the ingredients with your hands or a spoon.
  10. 10Cook in low for about 6 hours, or high for about 4 hours.
  11. 11Cook in low for about 6 hours, or high for about 4 hours.
  12. 12Cook in low for about 6 hours, or high for about 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. 16For the low-calorie spicy cream sauce, add skyr or greek yogurt, gochujang, chili crisp, salt and pepper in a bowl.
  17. 17For the low-calorie spicy cream sauce, add skyr or greek yogurt, gochujang, chili crisp, salt and pepper in a bowl.
  18. 18For the low-calorie spicy cream sauce, add skyr or greek yogurt, gochujang, chili crisp, salt and pepper in a bowl.
  19. 19Add milk until you get to your desired consistency.
  20. 20Add milk until you get to your desired consistency.
  21. 21Add milk until you get to your desired consistency.
  22. 22Serve the beef on some steamed rice.
  23. 23Serve the beef on some steamed rice.
  24. 24Serve the beef on some steamed rice.

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
  • to taste salt & pepper
  • to taste salt & pepper
  • to taste salt & pepper
  • 40 ml milk
  • 40 ml milk
  • 40 ml milk
  • 600 g rice (uncooked weight)
  • 600 g rice (uncooked weight)
  • 600 g rice (uncooked weight)

Equipment

slow cookerforkknife

Tips

  • Add oyster sauce and toasted sesame oil after cooking/shredding beef for best flavor.
  • Other lean steak options: Flat Cut Brisket (all exterior fat removed), Beef chuck (remove large chunks of fat), Top sirloin