5-Minute Gochujang Butter

Spicy Korean gochujang butter recipe requiring just 5 minutes and one bowl!

5 from 4 votes

Print Pin

Course: Korean Recipes

Cuisine: Korean

Prep Time: 2

Cook Time: 2

Total Time: 2

Servings: .5oz.

Calories: 220kcal

Author: Max

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.

Nutrition