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Korean BBQ

Yields8 ServingsPrep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins

Set it and forget it (kind of). Delicious makes for great leftovers, if you have any.

 3 lbs Top Round Roast
 1 Korean BBQ (Bibigo)
 2 cups Rice
 1 Large Carrot (Shredded)
 1 Cucumber (Sliced)
 1 cup Crema (sriracha added)
1

Place roast in slow cooker and pour on sauce. Set temperature to medium heat for 4-5 hours. Rotate roast occasionally for even cooking.
You may have to adjust temperature and cook time depending on your roast thankfully leaving this sit on the "warm" setting will not hurt it.

2

Approximately 30 mins before you eat. Cook rice using preferred method (rice cookers are amazing but it can be done on the stove.

Shred your carrot (pre cut carrot strips are ok to if you aren't feeling it.

I peel the cucumber leaving small strips of skin in tact but you can peel the whole thing or don't (Chef's preference). I cut mine in quarters or halves (again up to you)

3

Assemble!
Place rice in bottom of a bowl, top with BBQ, Carrots, & Cucumber. Drizzle with Sriracha Crema
Enjoy!

Nutrition Facts

0 servings

Serving size

1 Bowl

Amount per serving
Calories799
% Daily Value *
Total Fat 20.6g27%

Saturated Fat 7.2g36%
Cholesterol 191mg64%
Sodium 1134mg50%
Total Carbohydrate 72.3g27%

Dietary Fiber 2.2g8%
Total Sugars 18.2g
Protein 76.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.