Gochujang Butter: Spicy Compound Butter for Steak, Noodles, & More!

Gochujang Butter is a simple compound butter that will instantly add flavor to your favorite buttery dishes! Gochujang, or Korean red pepper paste, adds subtle heat and bright color. Spread on toast or biscuits, pair with noodles or roasted veggies, or serve on top of your favorite grilled steak or salmon. Only 5 ingredients!

Have you fallen in love with gochujang yet? 

As a Korean American, this pungent Korean condiment has been a long-time favorite. But it’s starting to get more crossover appeal, sort of an “east meets west” kind of thing. And that’s exactly what inspired this gochujang butter recipe!

What Is Gochujang?

Gochujang is a quintessential Korean condiment, and something I consider a staple ingredient. It’s made from gochugaru, or Korean red chili powder, plus glutinous rice, fermented soybean powder, barley malt powder, and salt. It’s thick and sticky, and has the potential to stain anything it comes into contact with! But for me, that risk is always worth the reward because of how good it tastes. 

The flavor is spicy, yes. But don’t be fooled into thinking that’s all you will taste! It’s also savory (AKA, umami) and even a little bit sweet. That sweetness comes from the starches in the glutinous rice breaking down during fermentation. And it’s available in a variety of spice levels, from mild to very hot.

Some Koreans still make their own gochujang, using earthenware and traditional methods. But these days, especially in the U.S. where I live, it’s much more common to use a store-bought version. 

You’ll find it in many Korean dishes, such as tteokbokki (stir-fried, saucy rice cakes), various types of soups, stews, and stir fries, and sauces like what comes with bibimbap (rice bowls served in a hot clay pot). Plus, you can combine it with less traditional or “authentic” Korean foods. For example, I made a quick & simple gochujang BBQ sauce for these Korean-Inspired Meatballs. 

​Gochujang is a versatile and flavorful ingredient you can use for many dishes.

And when you’re down to the last remnants in your tub, use the last little bit to make Gochujang Butter so nothing goes to waste! Or check out this post with more than 40 other recipes to inspire you.

Ingredients You’ll Need

You only need five simple ingredients to make this gochujang butter recipe. You should be able to find gochujang in Asian markets or the ethnic section of your supermarket. If all else fails, you can order online – I recommend this brand that comes in mild, medium, or hot!

• One stick unsalted butter
• Gochujang, or Korean red pepper paste
• Garlic
• Toasted sesame oil
• Sugar (white or brown depending on your taste preference and what you already have)

Street Smart Nutrition Tip: While it may seem odd to add sugar to such a spicy ingredient, don’t skip it! Adding small amounts of sugar is common in Korean cooking to balance the heat or spice or acidity in a dish. If you prefer to use another type of sweetener, I’ve also tried this gochujang butter recipe with honey. 

Swaps and Substitutions

There’s only so many swaps you can make while preserving the heart of the recipe. But if you need to make some changes, here’s a few I can recommend:

• If you don’t have unsalted butter, a stick of salted butter works just fine. I usually use unsalted only because gochujang is already quite high in sodium, so no need for added salt as it will already have plenty of flavor. 
• To make a vegan version, swap for your favorite vegan butter. Reduce the amount of gochujang by about 1 teaspoon, and consider omitting the sesame oil as the consistency will already be more oily with a vegan butter. 
• If you don’t have fresh garlic, you can use the pre-minced stuff. Just be aware the texture and flavor will be slightly different if you go with this more convenient option!
• Mix in fresh chives, black pepper, or even a splash of fish sauce to customize the flavor.

How to Make Gochujang Butter

To make gochujang butter, you’re essentially making a compound butter.

Compound butter is simply butter that’s mixed with herbs, spices, or aromatic seasonings. It’s usually re-chilled before serving or used to finish sauces in French-style cooking. 

If this is your first time making a compound butter, don’t be intimidated! Just follow these simple steps to make gochujang butter:

1. Let your stick of butter warm to room temperature. This may take an hour or longer, which is why this recipe has such a long prep time. The active time is only about 5 minutes!
2. When you’re ready to mix, use a microplane or zester to grate the garlic. This yields more of paste consistency vs. a fine mince, and it mixes seamlessly into the butter. Just be careful and watch your fingers, especially if you’re working with smaller cloves!
3. Add the garlic to a small bowl along with the gochujang paste, toasted sesame oil, and honey. Use a fork or small whisk to vigorously blend it all together.
4. Once the gochujang mixture is combined, add the butter. Use a soft spatula to mash and mix until creamy and smooth. You shouldn’t see any chunks of plain butter in the mixture. It will take some elbow grease (as my dad would say) but it’s worth it!

At this point, you could serve as is. In fact, if you plan to spread this on crusty bread, biscuits, or (my personal favorite) Hawaiian rolls this is your best strategy. 

Otherwise, you can tear off a piece of parchment paper and gently re-shape the butter mixture into a stick or log shape.

Roll the parchment paper around it (pictured below) and refrigerate for 30-60 minutes until it hardens. This is the preferred method for serving on top of steaks or similar dishes.

Note that you could also use a food processor to whip the butter. This is a good option if you need more help for the mechanical mixing. 

Street Smart Nutrition Tip: This gochujang butter will last up to one week in the refrigerator. So you can make it well in advance of your meal if you want to save time. If you make a larger batch, you can freeze smaller portions for up to 3-6 months. 

Serving Suggestions

​I already hinted at a couple of yummy uses for gochujang butter, but here’s even more!

• Add on top of grilled steaks, pork chops, shrimp, or salmon. I think it works really well for leaner cuts like New York strip steaks, but I also tested this on a ribeye steak and it was delicious!
• Use for fried eggs, letting a small amount melt in a frying pan or non-stick skillet before cracking the egg and frying until the edges are crispy
• If you loved buttery noodles as a kid, try melting it over your favorite pasta. I really love it with angel hair or linguine pasta
• Roast some broccoli, mushrooms, or Brussels sprouts and melt some gochujang butter over the top just before serving
• You can even try a sweet/savory/spicy combo for something like chicken & waffles. The ultimate brunch fusion dish!

Sometimes simple food is the best food, which is why I also love it mixed into steamed white rice. One of my ultimate comfort foods!

The possibilities are truly endless, so let your creativity be your guide. If a recipe or dish calls for spicy butter or spicy sauces, chances are this version will work well.

​I think the best part is how the melted butter still tastes like butter…but with just a lil’ something extra. I hope you love this Gochujang Butter recipe as much as I do. 

If you try it with a new dish, leave a comment and let me know! I’m always looking for new ideas and even more recipe inspiration. As always, thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!