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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop the top off a whole garlic bulb. Drizzle with olive oil, sprinkle with salt, then wrap in foil or place in a small pot with a lid. Bake at 200 C for 40 minutes until soft and fragrant.
Score the tops of the tomatoes with a small X, cover with hot water and let them sit while you prepare everything else. Peel off the skin and dice.
Mash the roasted garlic with the butter and gochujang until smooth. Set aside.
Saute the sliced onions in a bit of oil over medium-high heat for about 5 minutes until softened.
Add the diced tomatoes, soy sauce, ketchup and chicken powder. Let it simmer briefly until the tomatoes are tender.
Stir in the rice and water, adjusting according to your rice type. Once it starts to bubble, reduce the heat to low, cover and cook undisturbed for 12-13 minutes, then fluff before serving.
Pat the steak dry and season both sides generously with salt and pepper.
Heat a pan until very hot, add a splash of olive oil and sear the steak on one side until browned. Flip once, then add a generous spoonful of the garlic gochujang butter.
Baste and sear to your preferred doneness, then slice and serve with the tomato rice.
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Roast the garlic low and slow so it mashes smoothly with the butter.
Get the pan very hot before searing the steak.
Can I use a different cut of steak?
Yes, you can use any cut of steak you prefer, just adjust the cooking time accordingly.
What if I don't have gochujang?
You can substitute with a mix of chili paste and a bit of sugar for a similar flavor.
How can I tell when the steak is done?
Use a meat thermometer; medium-rare is around 130°F (54°C).
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock can be used as a substitute for chicken stock.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
