Steak Rice with Gochujang Butter

had never tried butter with rice before — until I caught a glimpse of it on Culinary Wars. It was only a short scene, but it sparked a trend where everyone started making gochujang butter rice (especially the clay pot version that went viral). Naturally, I had to try it myself.

The star of this dish is the gochujang butter — spicy, savory, and slightly sweet with a hint of garlic. While most recipes make a big batch, I scaled mine down since it was just for me. The best part? Any leftover butter can be used for other dishes, like melting over steak or even tossing with veggies.

Check my Video here.

Ingredients

Gochujang Butter

• 3 tbsp gochujang paste

• 1 drizzle honey

• 1 clove garlic, grated

• 100 g unsalted butter (room temperature)

Steak & Rice

• 1 striploin steak (or your preferred cut)

• Sea salt, to season

• 1 cup jasmine rice (or short-grain rice)

• 1 ¼ cup water (adjust depending on rice type)

• 2 tbsp chopped green onion, Furikake or shredded nori, for garnish

Method

1. Gochujang Butter – Mix gochujang, honey, garlic, and soft butter until smooth. Chill for at least 2 hours so it firms up.

2. Steak – Season with sea salt, sear quickly on both sides (rare–medium rare), then rest and cut into cubes.

3. Rice – Cook 1 cup rice in a clay pot, stirring now and then so it doesn’t burn.

4. Assemble – Add steak cubes into the rice, top with green onion, a quenelle of gochujang butter, and finish with furikake or nori.