Gochujang Butter
A compound butter of surprising force — gochujang's fermented funk and slow heat folded into cold butter with garlic and a whisper of honey, melting into anything it touches with an urgency that makes it habit-forming.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Beat the room-temperature butter in a bowl with a fork or spatula until smooth, fluffy, and pale — about 2 minutes of vigorous stirring. The butter must be truly at room temperature, not soft from melting. Cold butter won't accept the gochujang; melted butter will separate into greasy puddles.
Add gochujang, grated garlic, honey, salt, and rice vinegar to the creamed butter. Fold together with a spatula until completely uniform — no streaks of orange gochujang visible against the pale butter. Taste and adjust: add more gochujang for heat, honey for sweetness, or vinegar for brightness. Transfer to parchment paper, roll into a log, and refrigerate. Keeps 2 weeks refrigerated, 3 months frozen.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.