Korean Chili Butter for Steaks & Chops
Yield
makes 1/4 pound log
RECIPE Ingredients
- 2 tablespoons gochujang chili paste
- 1 teaspoon honey
- 1 stick (8 Tbs) unsalted butter, softened
- 1 teaspoon dried chili flakes
- 1 clove garlic, finely minced
- 1 teaspoon lemon zest
- Fine sea salt & freshly ground black pepper
Recipe notes
This gochujang compound butter recipe has just the right amount of richness and spice. It's excellent on steak, burgers, chicken, pork chops, and more.
RECIPE Preparation
- In a small bowl, whisk together gochujang and honey until smooth and mixed. Add softened butter, chili flakes, garlic, and lemon zest. Mix well; season to taste with salt and pepper. Place butter in plastic wrap and roll into a log shape. Chill.
Recipe note: Gochujang chili paste is found in Korean markets, the Asian section of better grocers, or online. Compound butter will keep fresh for about 2 weeks in the refrigerator and 1 year in the freezer.
