Korean BBQ Beef

6 mins
Serves 10
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Directions

  1. 1Trim the exterior fat from a 48oz skirt steak and slice it against the grain.
  2. 2Trim the exterior fat from a 48oz skirt steak and slice it against the grain.
  3. 3Trim the exterior fat from a 48oz skirt steak and slice it against the grain.
  4. 4In a slow cooker, toss the sliced steak with 5 tbsp soy sauce, 3 tbsp gochujang, 3 tbsp mirin, 2 tbsp honey, 2 tbsp garlic purée, 1 tbsp ginger purée, and black pepper to taste.
  5. 5In a slow cooker, toss the sliced steak with 5 tbsp soy sauce, 3 tbsp gochujang, 3 tbsp mirin, 2 tbsp honey, 2 tbsp garlic purée, 1 tbsp ginger purée, and black pepper to taste.
  6. 6In a slow cooker, toss the sliced steak with 5 tbsp soy sauce, 3 tbsp gochujang, 3 tbsp mirin, 2 tbsp honey, 2 tbsp garlic purée, 1 tbsp ginger purée, and black pepper to taste.
  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, the meat should fall apart easily. Shred it with a fork or chop it with a knife.
  11. 11Once cooked, the meat should fall apart easily. Shred it with a fork or chop it with a knife.
  12. 12Once cooked, the meat should fall apart easily. Shred it with a fork or chop it with a knife.
  13. 13For the low-calorie spicy cream sauce, combine 200g nonfat skyr or Greek yogurt, 2 tbsp gochujang, 2 tsps chili crisp, salt, and pepper. Add 40ml milk until desired consistency is reached.
  14. 14For the low-calorie spicy cream sauce, combine 200g nonfat skyr or Greek yogurt, 2 tbsp gochujang, 2 tsps chili crisp, salt, and pepper. Add 40ml milk until desired consistency is reached.
  15. 15For the low-calorie spicy cream sauce, combine 200g nonfat skyr or Greek yogurt, 2 tbsp gochujang, 2 tsps chili crisp, salt, and pepper. Add 40ml milk until desired consistency is reached.
  16. 16After cooking, add 4 tbsp oyster sauce and 2 tbsp toasted sesame oil to the beef.
  17. 17After cooking, add 4 tbsp oyster sauce and 2 tbsp toasted sesame oil to the beef.
  18. 18After cooking, add 4 tbsp oyster sauce and 2 tbsp toasted sesame oil to the beef.
  19. 19Serve the shredded beef over steamed rice (600g uncooked weight, divided into 10 servings).
  20. 20Serve the shredded beef over steamed rice (600g uncooked weight, divided into 10 servings).
  21. 21Serve the shredded beef over steamed rice (600g uncooked weight, divided into 10 servings).
  22. 22Top with the spicy cream sauce, sesame seeds, and green onions.
  23. 23Top with the spicy cream sauce, sesame seeds, and green onions.
  24. 24Top 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 cookerforksknife