I’m continuing my compound butter journey with this butter called Gochugaru butter. Inspired by Offeric Maoz’s Paprika Butter, I replaced the Hungarian Paprika with Korean red pepper flakes. This version is not for the faint of heart.
Category: Modern Korean
1/2 cup butter, room temperature
1 tsp dry mustard
1 tsp kewpie mayonnaise
1 tbsp Korean pepper flakes
1 tsp lemon juice
salt to taste
Mix 1 tsp mustard with 1 tsp mayonnaise in a small bowl.
Add the butter to the mustard and whisk together.
Add the Korean pepper flakes and salt and continue to blend while gradually adding the lemon juice. Blend well until combined.
If you plan to use immediately, serve at room temperature. If you want to save it for another day, refrigerate it in the back of your refrigerator where it's cooler.
I'm a writer/blogger for Koreafornian Cooking (USA), the San Francisco Bay Area Editor for ZenKimchi Food Journal (South Korea) and occasionally for WineKorea.asia developing Korean and Korean fusion recipes, and writing articles on the Korean food scene in the San Francisco Bay Area and commentary on Korean food culture. I've written articles for Yonhap News Agency based in South Korea and Plate Magazine, a culinary magazine. My recipes have been featured on Serious Eats/Slice, Foodbuzz.com, New Asian Cuisine, Marxfoods.com and Korea.net.