From Edward Lee's kitchen · 610 Magnolia, Louisville
blend · butter emulsion
NATIONAL AWARD WINNERGochujang Butter
From an award-winning kitchen
Ratio
GOCHUJANG 30SESAME OIL 10LEMON JUICE 5HONEY 5
Ingredients
- BUTTER113 g
- GOCHUJANG30 ml
- GARLIC5 g
- SESAME OIL10 ml
- LEMON JUICE5 ml
- HONEY5 ml
- SALT1.5 g
- PEPPER0.3 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
Originally published as Gochujang Butter.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Edward Lee (Chung Jung One collaboration) (published as “Gochujang Butter”). Full citation lives in Provenance.