Gochujang Butter Sauce (5 min)
User Reviews
5.0
9 reviews
Excellent
Gochujang Butter Sauce (5 min)
Report
Upgrade your butter game with this creamy, irresistible gochujang butter recipe! This easy, made in 5-minutes savory spread packs a punch of Korean flavor- perfect for slathering on everything from bagels to roasted veg and meat.
Share:
Ingredients
- 1 Tablespoon gochujang sauce Use less if you're afraid of spice. Add more or add gochugaru red pepper flakes if you want it hotter! (The recipe is very forgiving.)
- 4 Tablespoons salted butter If using unsalted, add a pinch of salt or light soy sauce to the recipe
- 1-1½ teaspoons rice vinegar I prefer 1.5 teaspoons as I like it tangy. Don't use lemon juice as a substitute- go for apple cider vinegar or white wine vinegar instead.
- 1 teaspoon white sugar Substitute: honey or maple syrup
- spring onions optional
Instructions
- Combine all the ingredients till well-mixed.Tip: if you find it needs more salt (I don't), add a pinch of salt or light soy sauce.
- Optional: add some spring onions- the fresh flavor will elevate the sauce!
- Use now or roll into a log then refrigerate till firm (about 1 hour.) Slice off a pat to use as and when you like!
Notes
- Variations
- Storage
- Gochujang butter keeps for 1 week in the fridge, tightly rolled in parchment paper or cling film (or in an airtight butter container.)Alternatively, you can freeze it for several months.
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker. I am not responsible for its veracity.
- If you like garlic, add some roasted garlic, minced garlic or garlic powder. (If you plan to make extra of this compound butter, I'd go with garlic powder instead of using minced garlic.)
- Some people like to make gochujang butter sauce with browned butter (takes 5-10 minutes) or even peanut butter.
- If you want it extra spicy, you can add some dried chilli flakes or gochugaru (Korean chilli flakes). However, do taste the gochujang butter before adding any, as gochujang can be quite hot for those not used to spice (even when mellowed out by the dairy.)
- Mix in sesame oil and lightly toasted sesame seeds for more flavor and crunch. (You will need to refrigerate this for 1 hour before use as the sesame oil will make it less solid.)
Nutrition Information
Show Details
Calories
124kcal
(6%)
Carbohydrates
4g
(1%)
Protein
0.3g
(1%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
32mg
(11%)
Sodium
194mg
(8%)
Potassium
31mg
(1%)
Fiber
0.04g
(0%)
Sugar
1g
(2%)
Vitamin A
390IU
(8%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 0.3g | 1% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 194mg | 8% |
| Potassium | 31mg | 1% |
| Fiber | 0.04g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
