Sriracha may be the spicy condiment of choice these days but coming up fast on its heels is gochujang — a fermented hot chili paste that has been a staple in Korean cuisine due to its umami-rich, well-balanced flavor. 

To help introduce the general barbecue community to the depth of flavor the condiment provides Chef Edward Lee is firing up his recipe for grilled ribeye steaks with gochujang butter and nori.  Mark our words -- not only will you love this recipe but you'll soon be making permanent space in your fridge for gochujang!