Korean BBQ Beef

10 mins
Serves 10
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Directions

  1. 1Slice the skirt steak against the grain and place it in a slow cooker.
  2. 2Slice the skirt steak against the grain and place it in a slow cooker.
  3. 3Slice the skirt steak against the grain and place it in a slow cooker.
  4. 4Add the marinade ingredients: soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper.
  5. 5Add the marinade ingredients: soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper.
  6. 6Add the marinade ingredients: soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper.
  7. 7Mix the steak with marinade.
  8. 8Mix the steak with marinade.
  9. 9Mix the steak with marinade.
  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 cooked beef with forks.
  14. 14Shred the cooked beef with forks.
  15. 15Shred the cooked beef with forks.
  16. 16Prepare the spicy cream sauce by mixing nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, pepper, and milk until desired consistency is reached.
  17. 17Prepare the spicy cream sauce by mixing nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, pepper, and milk until desired consistency is reached.
  18. 18Prepare the spicy cream sauce by mixing nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, pepper, and milk until desired consistency is reached.
  19. 19Cook rice according to package directions.
  20. 20Cook rice according to package directions.
  21. 21Cook rice according to package directions.
  22. 22Serve the Korean BBQ beef over steamed rice and top with spicy cream sauce, sesame seeds, and green onions.
  23. 23Serve the Korean BBQ beef over steamed rice and top with spicy cream sauce, sesame seeds, and green onions.
  24. 24Serve the Korean BBQ beef over steamed rice and top with spicy cream sauce, sesame seeds, and green onions.

Ingredients

  • 48 oz skirt steak, exterior fat trimmed lean
  • 48 oz skirt steak, exterior fat trimmed lean
  • 48 oz skirt steak, exterior fat 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 purée
  • 2 tbsp garlic purée
  • 2 tbsp garlic purée
  • 1 tbsp ginger purée
  • 1 tbsp ginger purée
  • 1 tbsp ginger purée
  • 1 black pepper
  • 1 black pepper
  • 1 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
  • 40 ml milk
  • 40 ml milk
  • 40 ml milk
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 600 g rice
  • 600 g rice
  • 600 g rice
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 green onions
  • 1 green onions
  • 1 green onions

Equipment

slow cookerforksknifebowlspoon
Korean BBQ Beef | Clip Recipe