Steak Donabe with Gochujang Butter
I’ve just finished watching the Netflix show Culinary Class Wars.
If you haven’t had the chance to watch it yet, I highly suggest doing so. It’s a refreshingly edited Korean cooking competition show and the entire cast is incredibly talented.
But, I think I speak for everyone who has been watching when I say: I’ve been inspired!
Not in a “go compete on TV to be the next best chef” kind of way.
But in a, “try and experiment a little more in the kitchen” kind of way.
There are so many drool worthy dishes that are created on that show —but I can’t be arsed to give them a go. LOL.
However, the Gochujang Butter Steak from Episode 9? That seemed like something I could pull off.
Giving it my own twist I decided to make a Steak Donabe. Sizzling claypot rice topped with juicy cubes of ribeye and a dollop of that prized gochujang butter.
When you mix the whole thing together you scrape off the crunchy rice bits from the bottom of the pot and coat the whole thing in that rich and spicy butter.
This dish is comforting, with simple flavours and loads of texture. Even with a blindfold on, I’d give it 5 stars.
Recipe:
Makes one 2 quart donabe
Serves 2 people
Gochujang Butter:
1/2 cup unsalted butter
2 tbsp gochujang
1 tsp flakey salt (Josu Just Salt)
1 tbsp honey
1/2 tsp fine gochugaru
In a medium mixing bowl, add 1/2 cup of softened unsalted butter, gochujang, salt and honey.
Using an electric mixer, whip the butter together with the gochujang until light, fluffy and a pale orange. About 5 minutes. Taste to see if it is seasoned to your liking. If you want to add fine gochugaru for more spice go ahead.
Transfer the butter to a deli container or a glass lock, and set aside at room temperature.
This can be made ahead, and stored in the fridge. Take it out 1 hour before using to allow it to soften.
For the Rice:
250g short grain rice
375ml water
Measure out your rice. Rinse about 6-7 times to wash away the starches. Or until the water runs clear.
Place the rice in your donabe pot. Add the water (1.5 times the amount of rice) and let the grains soak for 20 minutes. Prepare the lid for cooking by wrapping it with a kitchen towel and tying it at the top (see picture below). This prevents moisture from escaping during the cooking.
After soaking, place the donabe over an open flame burner (this cannot be used on a glass stovetop). Make sure the bottom of the donabe is dry before placing over open flame, otherwise it could crack.
Bring the water to a simmer before covering with your donabe lid.
Reduce the heat to low and allow the rice to cook for about 20 minutes. (In the meantime you can prepare the steak) After the 20 minutes, turn off the heat. Don’t remove the lid. Let the rice rest for an additional 15 minutes.
For the Steak:
500g Ribeye or Striploin
salt to season
2 green onions
2 cloves garlic
2 tbsp neutral oil
30 minutes prior to cooking, take your steaks out of the fridge and let them rest at room temperature. Salt them on both sides just before cooking!
Thinly slice 2 stalks of green onion and set aside for garnish.
As well, thinly slice 2 cloves of garlic. To a cold stainless steel pan add 2-3 tbsp of oil along with the thinly sliced garlic. Turn the heat to medium and fry the garlic until golden. Promptly remove them once they reach the desired colour—burnt garlic is very bitter! Set aside for garnish.
Before cooking the steak turn on your exhaust fan!
In the same pan, with the garlic removed, turn up the heat until the oil it starts to smoke.
Add your steak, pressing it down so it makes complete contact and develops a crust. Sear for 1-2 mins each side, depending on how thick the steak is. Keeping in mind, it will end up gettng cooked a bit more later through residual heat, when we add it to the hot donabe rice bowl.
Remove the steak from the pan and place it on a wooden cutting board. Let it rest for 5-10 minutes before slicing into bite sized cubes.
To serve:
For an additional crispy bottom, drizzle 2 tsp of sesame oil over the cooked rice. Place the lid back on and the donabe over the burner on medium heat.
Let it cook for another 5 minutes. When you think the bottom is crisp enough remove the lid and place on a trivet for serving.
Top the rice with a layer of sliced green onion.
Add the cubed rare steak
Sprinkle the fried garlic overtop
Top with a tablespoon of the gochujang butter
Optional: finish with chili threads
To best enjoy this dish, mix the entire contents of the bowl together. Coating the entire thing with the gochujang butter. Eat while hot. Enjoy!
