Kimchi Butter

Name: Kimchi Butter
Ingredients: 90 g kimchi (1/2 cup); 115 g butter, at room temperature [8 tablespoons (1 stick)]; 2 g kosher salt (1/2 teaspoon); 1 g freshly ground black pepper (1/4 teaspoon)

4 ingredients

9 steps

Ingredients

90 g kimchi (1/2 cup)
115 g butter, at room temperature [8 tablespoons (1 stick)]
2 g kosher salt (1/2 teaspoon)
1 g freshly ground black pepper (1/4 teaspoon)

Directions

1

Put the kimchi in a hand blenderfriendly container and puree it.
2

Put the butter in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium speed for 2 to 3 minutes, until light and fluffy.
3

Scrape down the sides of the bowl.
4

Add the pureed kimchi, salt, and pepper and paddle for another 2 minutes; the liquid from the kimchi will try and separate the butter during this time, but the paddling will keep it in line.
5

When the mixture is light, fluffy, and red, stop and scrape down the sides of the bowl.
6

Turn the butter out onto a piece of parchment.
7

Lay a second piece of parchment on top of it and press down on the butter with your hands to flatten it into a 4 x 6-inch rectangle.
8

Transfer the butter-filled parchment to the fridge to firm up.
9

Wrapped in plastic, the kimchi butter pad will keep fresh in the fridge for up to 1 month.