Preparation

Sometimes solo dining means treating yourself like royalty, and nothing says luxury quite like butter-poached prawns. The Korean chili elements add a fruity heat that's more complex than simple spice.

The crispy rice cake underneath isn't just a side—it's engineered to soak up all that gorgeous gochugaru butter while maintaining a crunchy bottom layer. This is the kind of meal that makes you glad you don't have to share.

Preparation

1. If your rice is freshly cooked, spread it on a plate to cool and dry out slightly for 10 minutes. Day-old rice works best.
2. Heat vegetable oil in a small non-stick skillet over medium heat. Press the rice into the pan in an even layer, about 1/2-inch thick. Cook undisturbed for 6-8 minutes until the bottom is golden and crispy. Carefully flip and cook another 3-4 minutes. Remove to a plate.
3. In the same pan, melt butter over medium heat. Add garlic and gochugaru, stirring for 30 seconds until fragrant.
4. Add prawns to the pan and cook for 2 minutes per side until pink and just cooked through.
5. In a small bowl, mix gochujang, soy sauce, and honey with 1 tablespoon water. Pour into the pan with the prawns and toss to coat. Cook for 1 minute until the sauce is glossy.
6. Place the crispy rice cake on a plate. Arrange prawns on top and pour all the butter sauce over everything.
7. Garnish with scallions, sesame seeds, and a squeeze of lime.