Kimchi Butter
Growing up, I hated this Korean fermented delicacy. My father would drag me miles away to the Korean supermarket down an alley to buy this stuff. He would bring it home and literally evacuate the house when he broke the seal on the jar. It wasn’t until I started working at Momofuku that I learned that I really love kimchi, and that there are many, many levels of potency throughout the kimchi-producing kitchens in this country. The Momofuku cookbook has a ridiculously tasty kimchi recipe (among others). Or use your favorite brand of cabbage-based kimchi in this recipe.
Recipe information
Yield
makes about 205 g (1 cup), or enough for 1 batch kimchi & blue cheese croissants
Ingredients
Preparation
Step 1
Put the kimchi in a hand blender–friendly container and puree it.
Step 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. Scrape down the sides of the bowl. 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. When the mixture is light, fluffy, and red, stop and scrape down the sides of the bowl.
Step 3
Turn the butter out onto a piece of parchment. 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 × 6-inch rectangle. Transfer the butter-filled parchment to the fridge to firm up. Wrapped in plastic, the kimchi butter pad will keep fresh in the fridge for up to 1 month.
