Korean BBQ Beef

6 mins
Serves 10
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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. 4In a slow cooker, combine the sliced beef with soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper.
  5. 5In a slow cooker, combine the sliced beef with soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper.
  6. 6In a slow cooker, combine the sliced beef with soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper.
  7. 7Cook on low for 6 hours or high for 4 hours.
  8. 8Cook on low for 6 hours or high for 4 hours.
  9. 9Cook on low for 6 hours or high for 4 hours.
  10. 10Once cooked, shred the beef with forks.
  11. 11Once cooked, shred the beef with forks.
  12. 12Once cooked, shred the beef with forks.
  13. 13Prepare the spicy cream sauce by mixing nonfat skyr or greek yogurt, gochujang, chili crisp, salt, pepper, and milk.
  14. 14Prepare the spicy cream sauce by mixing nonfat skyr or greek yogurt, gochujang, chili crisp, salt, pepper, and milk.
  15. 15Prepare the spicy cream sauce by mixing nonfat skyr or greek yogurt, gochujang, chili crisp, salt, pepper, and milk.
  16. 16Add oyster sauce and sesame oil to the shredded beef.
  17. 17Add oyster sauce and sesame oil to the shredded beef.
  18. 18Add oyster sauce and sesame oil to the shredded beef.
  19. 19Serve the Korean BBQ beef over steamed rice and top with spicy cream sauce, sesame seeds, and green onions.
  20. 20Serve the Korean BBQ beef over steamed rice and top with spicy cream sauce, sesame seeds, and green onions.
  21. 21Serve 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
  • 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

Tips

  • Slice the steak against the grain.
  • Add oyster sauce and sesame oil after cooking/shredding for best flavor.
  • Use Lee Kum Kee brand oyster sauce.
  • Add milk to the spicy cream sauce until desired consistency is reached.