This gochujang butter is spicy and savory, but even a little sweet. Korean gochujang makes a compound butter that is so good on steak, noodles, salmon, biscuits, rice, crostini—actually on just about anything that can use a kick of flavor.
Ingredients
- 0.5 cups unsalted butter
- 1.5 tablespoons gochujang paste
- 1 teaspoon sesame oil
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 2 cloves garlic
- 0.25 teaspoons salt
Instructions
-
1
Add butter, gochujang, sesame oil, lemon juice, honey, garlic, and salt to a small bowl. Use a fork or small whisk to mash until well combined.
-
2
Spread butter lengthwise along the center of a piece of plastic wrap. Roll and gently mold butter into a log shape. Twist the ends to seal; refrigerate for at least 1 hour to firm up and allow the flavor to develop.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Hot Cranberry Citrus Punch
This tart punch warms you on a cold winter's night. I always serve it for Christmas Eve dinner. The longer it cooks, the better it tastes!
Teriyaki and Pineapple Chicken
This teriyaki and pineapple chicken recipe is really yummy. Serve it over a bed of rice. The leftovers are great in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy.
Cascadia Fideua
(Aka Spanish Spaghetti or Noodle Paella) Pronounced 'Feed-wa'. I heard of this variation of paella that used noodles instead of rice. I am a big fan of paella and wanted to try it, but couldn't find a recipe. This is my version of fideua. It turned out awesome and a lot faster to cook than paella. I made mine in a 10" cast iron skillet, and made enough to feed about 4 peeps.