Gochujang Butter

This simple compound butter uses gochujang, a delightfully spicy and flavorful Korean red pepper paste. Start with room temperature unsalted butter, and mix until smooth. It will be worth the wait, adding new layers of flavor to your favorite buttery dishes!

Course Condiment, Spread

Cuisine Korean American

Keyword Compound Butter, Gochujang BBQ Sauce, Gochujang Butter

Prep Time 1

Chilling Time 1

Total Time 2

Servings servings

Calories 114kcal

Author Cara Harbstreet

Ingredients

1 stick unsalted butter warmed to room temperature
1-1 1/2 tbsp gochujang medium spice
2 cloves garlic grated
1 1/2 tsp toasted sesame oil
1 tsp white or brown sugar

Instructions

Let the stick of butter warm to room temperature, about one hour on the countertop.
In the meantime, use a fine grater or microplane to grate the garlic. Add it to a bowl, along with the gochujang, toasted sesame oil, and sugar. Use a fork or small whisk to blend together into a thick paste.
Once the butter is softened, add to the gochujang mixture. Use a soft spatula to mash and mix until completely smooth. No chunks of plain butter should remain and the color should be a bright, red-orange color.
Place the gochujang butter in the middle of a piece of parchment paper. Mold gently back into a log or stick, then wrap and seal tightly. Place in the fridge to cool for at least 30-60 minutes to harden. See notes below for serving suggestions.

Notes

Use this gochujang butter recipe for anything you'd typically use a compound butter for. Recommended pairings include:

As a spread for biscuits, toast, or Hawaiian rolls
On top of grilled steaks, pork chops, or salmon
Mixed into pasta, especially angel hair or linguine
Melted over roasted or air-fried vegetables, such as broccoli, mushrooms, or potatoes

Store in the refrigerator for up to one week for best results. Larger batches may be sealed and frozen for up to 3-6 months.

Nutrition