5-Minute Gochujang Butter
Spicy Korean gochujang butter recipe requiring just 5 minutes and one bowl!
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Servings: 2 .5oz.
Ingredients
- 4 Tablespoons unsalted butter room temperature
- 1 Tablespoon gochujang can use up to 1 ½ tablespoons before it changes the fat balance
- 1 teaspoon rice vinegar alt. white wine vinegar
- 1 teaspoon honey alt. brown rice syrup
- ⅛ teaspoon sea salt
Instructions
- Put all the ingredients into the bowl of your food processor or high-speed blender, warming the butter on 10% power until softened, and then mix everything until well-blended. You'll want to scrape down the sides of the bowl a few times, and whip everything up until fluffy. Refrigerate for at least an hour to let the flavors set.
Notes
Making it Vegan: double check that your gochujang is vegan-friendly (traditional Korean brands are), and the only swap you need to make is using a vegan butter.
Customizing the Heat Level: While this quick gochujang butter may look spicy, that actually depends more on how hot your gochujang is. In Korea there are 5 different grades of heat at which gochujang is sold, so the heat in a level 1 paste will be barely detectable compared to a level 5.
I recommend buying a level 3 if you’re good but not great with heat (I use less here because I buy a level 5). And if you’re completely new to cooking with gochujang, I suggest starting with just the 2 teaspoons the first time you make this (and trust me, you’ll wanted make it again & again!).
How Long to Store: this creamy gochujang butter can keep in the fridge for up to five days in a well-sealed container, though you're probably better off just freezing it in individual portions.