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.
Few people know the condiment better than Korean-American Chef Edward Lee, the 2016 James Beard Finalist chef of 610 Magnolia and MilkWood in Louisville, Kentucky, who uses it as a means of adding an extra layer of heat to his BBQ. The Top Chef alum is such a fan of it that he even decided to consult on Chung Jung One’s new Gochujang Korean Chili Sauce, traveling to Korea to develop a perfectly balanced flavor that has complexity and umami with notes of tart and spice.
To help introduce the general barbecue community to the depth of flavor the condiment provides Chef 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!
GRILLED RIB EYE STEAK WITH GOCHUJANG BUTTER AND NORI
8 tablespoons unsalted butter, softened to room temperature
2 tablespoons Chung Jung One Gochujang Korean Chili Sauce
1 clove garlic, minced
2 teaspoons toasted sesame oil
1 teaspoon fresh lemon juice
1 teaspoon organic honey
¼ teaspoon sea salt
Pinch of black pepper
2 8-ounce rib-eye steaks
Salt and pepper
Oil for grill
1 lemon, cut in half
Make the gochujang butter ahead of time. Add butter and rest of the ingredients to a blender or food processor. Pulse until just combined and smooth. Taste and adjust salt and pepper to your liking. Refrigerate until ready to use. (It will keep for up to a month.)
Remove steaks from the refrigerator, season generously with salt and pepper and allow to come to room temperature for 30 minutes. Meanwhile, heat a gas or charcoal grill to high (about 450°F to 550°F). Using tongs, rub the grates with a towel dipped in vegetable oil.
Bring gochujang butter to room temperature and give it a few stirs with a spoon.
Grill steaks on high for about 2 minutes and until you have defined grill marks. Flip steaks and add a dollop of gochujang butter over the top of each one. As the butter melts, baste the tops of the steaks with the melted gochujang butter. Cook steaks to desired doneness, about another 2 minutes for medium rare.
Remove steaks from grill and let rest on a cutting board for 2 minutes before slicing. In the meantime, take your cut lemon halves and grill them with the cut side touching the grill. Grill until blackened and reserve.
Slice rib-eye steaks and transfer to a platter. Top each slice of steak with a spoonful of gochujang butter and a squeeze of the grilled lemon juice. Sprinkle with nori powder and flaky sea salt. Serve immediately.
*Nori powder can be bought at specialty Asian stores. You can also make your own by grinding nori sheets in a blender on high until they become powdery.
(Recipe courtesy of Chef Edward Lee. Photo by Clay Williams)