First of all: did someone say butter? Yum. Second: kimchi is delicious! Traditionally made from lacto-fermented cabbage seasoned with salt and gochujang pepper, it is available at many Asian grocers but we’re going local with Sambok Korean Grocery. Once you have enjoyed the “mother” version, branch out to other types of kimchi made from a wide range of vegetables and spices. Make them all into Kimchi Butter, which you can slather on to slices of steak, toss into a dish of potato noodles or a seaweed salad, or drizzle over roasted pork or fish. Once you get started, you won’t be able to stop! This Kimchi Butter could also be your “gateway” to other compound butters, all of which up the lusciousness quotient at the wintertime dinner table.

Kimchi Butter

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• Author: Rafe Vencio

Print Recipe

Description

Kimchi Butter is a tasty mix of soft butter and tangy kimchi, perfect for adding bold flavor to meats, noodles, or salads. 

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Ingredients

Scale 1x2x3x

• 1lb unsalted Butter, softened at room temperature
• 1 pint raw kimchi from Sambok Korean Grocery, or your preferred brand, minced

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Instructions

1. Drain and squeeze excess liquid from kimchi and mince finely. Reserve liquid for another recipe.
2. Using a food processor, pulse soft butter and kimchi until well combined.
3. On a sheet of plastic wrap, spoon butter into a log and roll plastic into a cylinder. Hold both edges and roll log onto the table to tighten the cylinder. Tie at both ends or tuck under to seal. Refrigerate butter until firm.

Try Rafe Vencio’s other recipes using Western Pennsylvania jarred ingredients:

• Spicy Giardiniera Pimento Cheese
• Filipino White Adobo Seafood Bouillabaisse
• Smokey Chipotle Pepper Jelly Ceviche on Tostada
• HoneyRum Strawberry Jam Semifreddo Tart
• Tomato Jalapeño Marmalade and Pineapple Granita

Recipe by Rafe Vencio, Amboy Filipino Food
Photography by Dave Bryce

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