GOCHUJANG STEAK
BY LENNARD YEONG
Lennard Yeong (@Lennardy)
Originally trained as a mechanical engineer, self-taught chef Lennard Yeong took an unconventional route into the food world after emerging as a finalist on the first season of MasterChef Asia. His recipes and kitchen experiments have amassed a following, and he is presently the resident-in-house chef at Miele Singapore.
PREP TIME
20 mins
COOK TIME
15 mins
TECHNIQUE
Searing
MEAT
Beef
CUT
Sirloin
SERVES
4
This is proof that quality ingredients result in a winning home-cooked dish. The Butcher Box’s Grass Fed Angus MB4+ Sirloin Steak is simply cooked and finished with gochujang butter. The Aussie meaty goodness pairs so well with a Korean spice kick.
INGREDIENTS
Sirloin steaks
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4 Sirloin steaks*
Gochujang Butter
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500 gm butter, softened
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220 gm gochujang (Korean, fermented red chilli paste)
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3 cloves garlic, whole
Spring Onion Salad / Pa Muchim
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2 tsp gochugaru (Korean chilli spice) or chilli flakes
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2 tsp sesame oil
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2 tsp soy sauce
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2 tsp rice vinegar
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1 tbsp sesame seeds
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5 stalks of spring onions
*You can purchase the sirloin steaks from Butcher Box's website.
METHOD
1. Grate the garlic and add it into the gochujang and softened butter, mix everything together and make sure to mix it well so that there are no clumps. Thereafter, transfer to a container and chill the gochujang butter.
2. Slice the spring onions into thin strips, then toss in the rest of the ingredients listed in the spring onion salad recipe. This can be stored in the fridge or eaten immediately.
3. Season the sirloin on both sides with salt and pepper.
4. Sear the steak on high heat in a cast-iron skillet, turning the steak every 15-20 seconds.
5. After approximately 3 minutes, once the steak has developed a nice crust, add in the gochujang butter and reduce the heat to low.
6. Allow the butter to melt and keep basting the melted gochujang butter over the steak, by tilting the pan at an angle so that the melted butter flows towards the bottom of the pan, scooping the butter up with a spoon, and then drizzling the melted butter over the steak. Repeat this process for about a minute, the best way to do this is to check with a temperature probe for your desired doneness.
7. Remove the steak from the pan and allow it to rest. If you desire a sauce, add a tablespoon of water into the pan, once it starts simmering, whisk in the cold gochujang butter over low heat, this forming a gochujang butter emulsion sauce.
8. Serve the steak with the spring onion salad and the gochujang butter emulsion sauce and enjoy!
EXPLORE OTHER GREAT STEAK RECIPES
Beef Steak Hor Fun
by Leslie Tay
Dr Leslie Tay is one of Singapore's foremost food bloggers and a highly regarded authority on local food lore. He is famous for his excellent recipes and for being a family man who shares a passion for food with his wife and two young adult children. Apart from being a popular food influencer, Dr Tay is also an award-winning food blogger, family doctor, author, food consultant, and photographer. You could call him a modern day renaissance man.
Check out @ieatishootipost’s recipe for Beef Steak Hor Fun which uses Australian Wagyu Striploin from The Meat Club.
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