Add all ingredients to a small bowl and whisk until well incorporated; set aside.

Combine all ingredients in a small mixing bowl and whisk until well incorporated, season to taste with salt and pepper.

Rinse rice with sieve under cold water for about 1 to 2 minutes.

Combine rice, broth, coconut milk, butter, and salt into small sauce pot and bring to a boil.

Cover with lid, bring to a low simmer, and cook for 15 minutes.

Remove from heat with lid still on. Let steam for 10 minutes. Fluff with fork.

On medium-high heat, add olive oil and sesame oil to a medium pan.

Add mushrooms, garlic, and a pinch of salt and pepper; sauté for about 1 minute, then add ghee; continue to sauté until fork-tender, about another 1 to 2 minutes.

Toss with chopped cilantro and season to taste with salt and pepper.

Drizzle whole scallions with oil and grill for 30 seconds on each side until lightly charred.

Slice scallions in half horizontally.

Thaw steaks in refrigerator overnight.

Remove steaks from fridge and pat dry on all sides with paper towel; season generously with salt, pepper, and smoked paprika on both sides; leave on counter for 20 minutes.

Marinate steaks in Korean marinade at least 8 hours, flipping halfway through marination.

Pre-heat grill to high and clean grill and oil grates with grapeseed oil.

Allow steaks to come to room temperature, about 20 minutes.

Grill steaks 3 minutes on each side for perfect medium-rare doneness, remove from grill, and rest steaks for 5 to 6 minutes.