Gochujang Compound Butter

Garlic-Ginger Gochujang Base

• 1 tablespoon unsalted butter
• 2 cloves garlic (finely grated or minced)
• 1 teaspoon fresh ginger (finely grated)
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon pure maple syrup
• 1 teaspoon gochugaru (Korean red pepper flakes, optional but recommended)
• ½ teaspoon toasted sesame oil

Compound Butter

• 1 cup unsalted butter (2 sticks, softened)
• 3 tablespoons gochujang
• 1 tablespoon chives or scallions (thinly sliced)
• 1 teaspoon toasted sesame seeds
• ¼ teaspoon black pepper (coarse, freshly ground)
• fine sea salt (only if needed)

Optional Finish

• toasted sesame seeds
• scallions (thinly sliced)
• gochugaru
• chili crisp (for serving, not mixing into the log)

Instructions

1. Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
2. Cook the Garlic-Ginger Base: Melt 1 tablespoon butter in a small skillet over medium-low heat. Add the garlic and ginger and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.1 tbsp butter, 2 cloves garlic, 1 tsp ginger
3. Tighten the Sweet Heat: Add the rice vinegar, honey, maple syrup, and gochugaru. Cook for 30–60 seconds, stirring often, until the mixture looks glossy and there is no loose liquid sitting in the pan.1 tsp rice vinegar, 1 tsp honey, 1 tsp maple syrup, 1 tsp gochugaru
4. Add the Sesame Oil: Remove the pan from the heat and stir in the toasted sesame oil.½ tsp toasted sesame oil
5. Cool Completely: Transfer the garlic-ginger base to a small bowl and let it cool completely before mixing it with the gochujang.cooled garlic-ginger base
6. Make the Gochujang Base: Stir the cooled garlic-ginger base and gochujang together until smooth.cooled garlic-ginger base, 3 tbsp gochujang
7. Mix the Butter: Add the softened butter to a mixing bowl. Add the gochujang base, chives or scallions, toasted sesame seeds, and black pepper. Mix with a rubber spatula until evenly combined and bright red-orange.softened butter, gochujang base, 1 tbsp chives, 1 tsp sesame seeds, ¼ tsp black pepper
8. Taste and Adjust: Taste before adding salt. Gochujang is already salty, so add fine sea salt only if the butter needs it.fine sea salt as needed
9. Shape the Butter: Spoon the butter onto parchment paper or plastic wrap. Roll into a tight log, twisting the ends to seal. You can also pack it into a ramekin or airtight container.gochujang compound butter
10. Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled compound butter
11. Slice and Serve: Slice into rounds and serve over hot steak, chicken, pork, fish, shrimp, fried eggs, rice, noodles, corn, potatoes, roasted vegetables, or dinner rolls. Finish with sesame seeds, scallions, gochugaru, or chili crisp if desired.finished gochujang compound butter, sesame seeds, scallions, gochugaru, chili crisp