Gochujang Butter

Name: Gochujang Butter
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (140 ml)
Cuisine: Asian
Ingredients: 8 Tbsp softened (113 g) Butter; 2 Tbsp (30 ml) Gochujang; 1 clove minced Garlic; 2 tsp toasted (10 ml) Sesame Oil; 1 tsp (5 ml) Lemon Juice; 1 tsp (5 ml) Honey; 1/4 tsp sea (1.5 g) Salt; pinch black (0.3 g) Pepper

Independent adaptation of a publicly published Edward Lee recipe. Not affiliated with, sponsored by, or endorsed by Edward Lee.

FINISHING BUTTER · RIB-EYE & GRILLED MEATS

In the published recipe, this is the finishing butter for grilled rib-eye steak.

Edward Lee's gochujang butter for grilled rib-eye.

On the jar

GOCHUJANG BU

Method: blend
Yield: about ½ cup
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Gochujang 30 mlSesame Oil 10 mlLemon Juice 5 mlHoney 5 ml

Ingredients

Butter8 Tbsp softened (113 g)
Gochujang2 Tbsp (30 ml)
Garlic1 clove minced
Sesame Oil2 tsp toasted (10 ml)
Lemon Juice1 tsp (5 ml)
Honey1 tsp (5 ml)
Salt1/4 tsp sea (1.5 g)
Pepperpinch black (0.3 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Gochujang Butter wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Buttermilk Kimchi-Burger SauceNATIONAL AWARD WINNEROn the jar: BUTTERMILK
Gochujang MayoNATIONAL AWARD WINNEROn the jar: GOCHUJANG MA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Korean-Southern chef of 610 Magnolia in Louisville; James Beard Cookbook Award and Food & Wine Best New Chef. Also Succotash in Washington, D.C., blending Korean pantry with Southern technique.

Adapted from a recipe published by Edward Lee in Edward Lee (Chung Jung One collaboration).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Edward Lee (Chung Jung One collaboration) (published as “Gochujang Butter”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar