Trim exterior fat from skirt steak and slice against the grain
Toss sliced steak into slow cooker
Mix together soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper
Pour marinade over beef and mix well
Cook on Low for 6 hours or High for 4 hours
Once cooked, shred beef apart with a fork or chop with a knife
Add oyster sauce and toasted sesame oil to the shredded beef and mix
For spicy cream sauce: combine nonfat skyr or greek yogurt, gochujang, and chili crisp
Add milk until desired consistency is reached
Season sauce with salt and pepper to taste
Steam rice according to package directions
Serve Korean BBQ beef over steamed rice
Top with spicy cream sauce
Garnish with sesame seeds and green onions
