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gochujang cream steak and mash square

Gochujang Cream Steak & Mash

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Korean

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

Notes

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.
Keyword creamy gochujang, easy steak recipe, gochujang butter, gochujang steak, steak and mash, steak recipe
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