Gochujang butter easy recipe : How to make korean gochujang butter for steak

Gochujang butter easy recipe How to make korean gochujang butter

Today’s dish is the trendy Korean-style Gochujang Butter.

Ingredients

• Butter: 250g
• Gochujang (Korean chili paste): 2 tablespoons
• Honey: 1 tablespoon
• Minced garlic: 1 tablespoon
• Parmigiano Reggiano cheese: 40g
• Beef: 600g
• Salt
• Cooking oil
• Garlic: 100g
• Rice: 300g (about 2 cups)
• Water: 360ml (about 2 cups)
• Tsuyu (Japanese noodle soup base): 2 tablespoons
• Green onion: 50g
• Eggs
• Pepper
  
  
  

Cooking Instructions

1. Combine the following ingredients and mix well, then wrap in parchment paper and refrigerate until firm to make the gochujang butter:

   • Butter: 250g
   • Gochujang: 2 tablespoons
   • Honey: 1 tablespoon
   • Minced garlic: 1 tablespoon
   • Parmigiano Reggiano cheese: 40g
   • Refrigerate to set.
     
     

2. Season the 600g of beef with salt on both sides, then place it in a 100°C air fryer and cook for 45 minutes.

   • Beef: 600g
   • Salt
     
     

3. After 45 minutes, heat cooking oil in a pot and sear the beef on the outside.

   • Cooking oil
     
     

4. In the same pot where the beef was cooked, add garlic and sauté.

   • Garlic: 100g
     
     

5. Once the garlic is golden brown, add the following ingredients and bring to a boil:

   • Rice: 300g (about 2 cups)
   • Water: 360ml (about 2 cups)
   • Tsuyu: 2 tablespoons
     
     

6. Once the water starts to boil, cover the pot and simmer on low heat for 15 minutes.

7. After 15 minutes, add the following ingredients, cover, and let it rest to finish:

   • Green onion: 50g
   • Fried egg
   • Steak
   • Gochujang butter: 90g
   • Pepper
     
     
     

Enjoy your delicious Korean-style Gochujang Butter with steak!