Joshua’s Compound Spicy Kimchi Butter:

• 1 cup unsalted butter
• 1/2 cup kimchi, drained and pureed in a food processor or blender (I used my Vitamix)
• 1 green onion, sliced and I added it to the kimchi to process
• 1 tbsp. gochujang
• 1 tsp. fine sea salt (I used 1/2 tsp.)

Combine all of the ingredients and place on a 12-inch piece of plastic wrap. Roll up the mixture to make a log. 

Recipe by cookingwithauntjuju.com 

Steak with Kimchi Butter (this recipe is absolutely delicious):

• 4 tbsp. salted butter (I used unsalted), room temperature (1-2 hours)
• 3 tbsp. Kimchi, drained and finely chopped (save liquid)
• 1 tbsp. Kimchi liquid
• rib eye steaks (I used filet mignon)
• toasted sesame  oil
• gochugaru (Korean red pepper powder or flakes)
• coarse salt and freshly ground black pepper to taste

Mash together the butter, kimchi and kimchi liquid in a small bowl until thoroughly combined. Transfer the butter to a large piece of plastic wrap and shaped into a log. Wrap tightly and refrigerate for at least 1 hour and up to 1 week before using.

Drizzle your meat with sesame oil; season  with red pepper powder, salt and pepper. Since it is the middle of winter I broiled the steak inside. Cook until desired degree of doneness. Cover with foil and let stand 5 minutes. Top steak(s) with a slice, or two,  of butter.

This butter would also be great on any grilled meat, chicken, pork, lamb, even fish. How about shrimp?

Recipe by cookingwithauntjuju.com 

The third recipe I tried comes from seriouseats.

Kimchi Butter Recipe:

• 1 stick (1/2 cup) unsalted butter, room temperature (1 hour)
• 1-1/2 oz. kimchi, chopped with liquid – I weighed it and came up with just under 1/4 cup kimchi and 2 tsp. liquid

Combine the butter and kimchi with liquid in the bowl of a food processor. I found using this kitchen appliance and pulsing the butter and kimchi together gave the smoothest butter. Doing it by hand requires a little work. You will need to scrape down the sides as you go along. Transfer to a bowl and finish combining to get a smooth texture.

Place the butter  mixture on a large piece of plastic wrap and roll up into a nice log.

I used this butter on baked potatoes – very good! I would add more kimchi to make it spicier.

In conclusion, all three versions of kimchi butter I made were tasty, especially the one using gochujang and the other adding gochugaru (red pepper powder) to the steak. If I am  going to make kimchi butter I do want it to have a kick.

Recipe by cookingwithauntjuju.com