If you love comfort food with a bold twist, this gochujang cream steak and mash is about to become a new favourite. It combines juicy pan seared steak, fluffy buttery mash, and a rich creamy sauce with deep savoury heat from gochujang. The result is indulgent, cosy, and packed with flavour while still feeling modern and exciting.
This dish brings together classic steak and mash with bold Korean inspired flavour. Gochujang adds depth, gentle heat, and umami that transforms a traditional cream sauce into something modern and exciting. Combined with buttery mash and perfectly cooked steak, it feels comforting yet elevated. It is ideal for weekend dinners, date nights, or when you want something indulgent without complicated techniques.
This was inspired by my truffle parmesan steak and mash which is another delicious steak and mash recipe! If you are looking for another recipe involving steak and gochujang, try my cheesy spicy steak pasta.
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Ingredients
Steak - A good quality steak is the base of this dish. Ribeye brings rich marbling and flavour, while fillet stays buttery soft and tender. I like using ribeye when I want maximum flavour and fillet when I want something a little more luxurious.
Salt and pepper - Essential for bringing out the natural flavour of the beef and helping form a good crust when searing.
Paprika and Oregano - Adds warmth and subtle smokiness which pairs really well with the gochujang along with a herby note that stops the dish feeling too heavy.
Olive oil - Helps the seasoning stick to the steak and promotes even browning in the pan.
Butter - Used for basting the steak. This adds richness and helps carry the flavour of the garlic and rosemary into the meat.
Garlic and Rosemary- Infuses the butter with deep savoury flavour. I love using whole cloves so the garlic gently perfumes rather than burns and a herb that adds aroma and depth while basting.
Gochujang - This is the heart of the dish. Gochujang brings sweet heat, umami, and complexity. It transforms a simple cream sauce into something exciting and bold. This is what makes gochujang cream steak and mash so unique.
Double cream - Creates the silky base for the sauce and softens the spice of the gochujang while keeping it rich.
Parmesan - Adds saltiness and umami. I like finishing the sauce with parmesan because it thickens naturally and gives a savoury edge without overpowering.
For the mashed potatoes
Potatoes - Floury potatoes work best here as they mash smoothly and absorb butter and milk beautifully.
Butter - Essential for richness and flavour. Mash should always taste indulgent.
Milk - Loosens the mash and keeps it light and creamy rather than dense.
See recipe card for quantities.
Instructions
Remove the steaks from the fridge and allow them to come to room temperature for around 20 minutes. This helps them cook evenly.
- Step 1: For the potatoes: Peel and quarter the potatoes, then place them into a pot of well salted water. Bring to a boil and cook for 20 to 25 minutes until completely tender when pierced with a knife.
- Step 2: Season both sides generously with salt, pepper, paprika, and oregano. Rub lightly with olive oil. Heat a heavy pan over high heat until very hot. Add the steaks and cook for 1½ minutes per side to build a strong crust. Add butter, garlic cloves, and rosemary to the pan. Tilt the pan slightly and baste the steaks for 30 seconds.
- Step 3: Remove the steaks from the pan along with the garlic and rosemary and allow them to rest while you make the quick sauce. Lower the heat to medium low. Remove the garlic and rosemary from the pan. Add the gochujang and stir it into the steak juices for about 30 seconds until fragrant. Pour in the cream and stir until fully combined. Allow the sauce to gently simmer for 2 minutes until slightly thickened. Add black pepper and parmesan, stirring until melted. Reduce heat to low.
- Step 4: Mash the potatoes with butter and milk until smooth and fluffy. Taste and season with salt if needed. Slice the rested steak. Spoon the mash onto plates, top with the steak, and generously pour over the gochujang cream sauce. Finish with chopped chives and serve with salad or green vegetables if you like.
Hint: Gochujang can burn quickly. Keep the heat low once added so the flavour stays rounded rather than bitter. Taste the sauce before adding extra seasoning to avoid over salting.
Substitutions
Steak – Use chicken breast or thighs for a lighter option, or portobello mushrooms for a hearty vegetarian alternative that still delivers a meaty bite.
Salt and pepper – Swap with garlic salt or seasoned salt to add extra depth without needing multiple seasonings.
Paprika – Replace with smoked paprika for deeper flavour or chilli powder for extra heat.
Oregano – Use thyme for an earthier note or Italian seasoning for a more rounded herb profile.
Olive oil – Swap for avocado oil for higher heat cooking or rapeseed oil for a neutral flavour.
Butter – Replace with plant based butter for a dairy free option or ghee for a richer, nuttier taste.
Garlic – Use garlic paste for convenience or roasted garlic for a sweeter, mellow flavour.
Rosemary – Substitute with thyme for a softer herb flavour or sage for a deeper, savoury aroma.
Gochujang – Replace with sambal oelek mixed with a little honey for heat and balance, or miso paste with chilli flakes for a more subtle umami spice.
Double cream – Use single cream for a lighter sauce or coconut cream for a dairy free option with gentle sweetness.
Parmesan – Swap with pecorino for a sharper finish or nutritional yeast for a dairy free umami boost.
Potatoes – Replace with sweet potatoes for natural sweetness or cauliflower for a lower carb mash alternative.
Milk – Use oat milk for a neutral dairy free option or cream for an extra rich mash.
Chives – Swap with spring onions for a stronger bite or parsley for a fresh, clean finish.
Variations
Spicy garlic version - Add extra garlic and a pinch of chilli flakes to the sauce for a stronger heat that builds slowly and pairs beautifully with creamy mash.
Chicken alternative - Swap steak for pan seared chicken breast or thighs. Slice and serve with the same gochujang cream sauce for a lighter but still flavour packed meal.
Vegetarian version - Use roasted portobello mushrooms or thick cauliflower steaks. They soak up the sauce well and still give a satisfying, hearty texture.
Equipment
Storage
Allow all components to cool fully before storing. Store steak, mash, and sauce separately where possible to maintain the best texture. Place each into airtight containers and refrigerate for up to three days.
When reheating, gently warm the mash with a splash of milk to loosen it and restore creaminess. Heat the sauce slowly over low heat, stirring often to prevent splitting. If it thickens too much, add a small splash of cream or milk.
Reheat steak gently in a pan or microwave until just warm. Avoid overheating as this can cause toughness. This dish is best enjoyed fresh but reheats well when handled carefully.
Top Tip
Rest the steak properly - Allowing the steak to rest after cooking keeps it juicy. Cutting too soon causes the juices to escape, leaving the meat drier and less flavourful.
FAQ
Gochujang is a Korean fermented chilli paste made from red chilli powder, glutinous rice, fermented soybeans, and salt. It has a thick texture with a balance of spicy, sweet, and savoury flavours, and is commonly used in sauces, marinades, stews, and stir fries.
Gochujang contains capsaicin from chilli, which may help boost metabolism and increase circulation. As a fermented food, it can support gut health when eaten in moderation. It is flavour rich, so small amounts deliver strong taste without needing excess fat or salt.
Gochujang does not need to be cooked before eating. It is safe to use straight from the tub in sauces, dressings, or marinades. Cooking it deepens the flavour, softens the heat, and removes any raw fermented sharpness.
Related
Looking for other recipes like this? Try these:
Gochujang recipes
For other recipes using gochujang, try these:
Recipe
Gochujang Cream Steak & Mash
Equipment
- Large deep pan
- Large Pot
Ingredients
- 2 steaks ribeye or fillet
- Salt & pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves
- 1 sprig rosemary
- 1 tablespoon gochujang
- 150 ml double cream
- 20 g parmesan
For the Mashed Potatoes
- 2 large potatoes
- 1 tablespoon butter
- 80 ml milk
Instructions
- For the potatoes: Peel and quarter the potatoes, then place them into a pot of well salted water. Bring to a boil and cook for 20 to 25 minutes until completely tender when pierced with a knife.2 large potatoes
- Season both sides generously with salt, pepper, paprika, and oregano. Rub lightly with olive oil. Heat a heavy pan over high heat until very hot. Add the steaks and cook for 1½ minutes per side to build a strong crust. Add butter, garlic cloves, and rosemary to the pan. Tilt the pan slightly and baste the steaks for 30 seconds.2 steaks, Salt & pepper, 1 teaspoon paprika, 1 teaspoon oregano, 1 tablespoon olive oil, 1 tablespoon butter, 2 garlic cloves, 1 sprig rosemary
- Remove the steaks from the pan along with the garlic and rosemary and allow them to rest while you make the quick sauce. Lower the heat to medium low.
- Add the gochujang and stir it into the steak juices for about 30 seconds until fragrant. Pour in the cream and stir until fully combined. Allow the sauce to gently simmer for 2 minutes until slightly thickened. Add black pepper and parmesan, stirring until melted. Reduce heat to low.1 tablespoon gochujang, 150 ml double cream, 20 g parmesan
- Mash the potatoes with butter and milk until smooth and fluffy. Taste and season with salt if needed. Slice the rested steak. Spoon the mash onto plates, top with the steak, and generously pour over the gochujang cream sauce. Finish with chopped chives and serve with salad or green vegetables if you like.1 tablespoon butter, 80 ml milk
