Fast Recipes

Grilled steak with gochujang butter

Gochujang plus butter. Why didn't we think of this before?
Quick steak recipe of Grilled steak with gochujang butter
Grilled steak with gochujang butter
Chris Chen

Paul Lee from Korean fine food purveyor Table 181 introduced us to the idea of mixing butter with gochujang (one of the many jangs in Korean cuisine), and whether it’s served with rice or melted over a steak, the flavour is a revelation. Thanks Paul. There’s enough butter here for six to eight steaks, but it pays to make a double batch and slice off discs as needed – spoon the butter onto a piece of foil, roll it tightly, then keep it in the fridge as you would any butter. Add a green salad to turn this into more of a meal.


Gochujang butter


1.For gochujang butter, stir ingredients in a bowl to combine well and season to taste with salt.
2.Heat a barbecue or char-grill pan to high. Brush steaks with oil, season to taste and cook, turning once, until browned and cooked to your liking (3 minutes each side for medium-rare). Rest for 5 minutes, then top with butter to serve.

Gochujang (fermented Korean chilli paste) is available from Asian grocers.


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