Kimchi Butter That Changes Everything
I was first introduced to compound butters almost 10 years ago, back when I started dating my husband. Since then, I’ve come to realise: the possibilities are endless — but if you’re new to the world of flavoured butters, Kimchi Butter is the perfect place to start.
It’s spicy, tangy, and savoury in all the right ways. And once you’ve made it, you’ll want to melt it over steak, swirl it into noodles, smear it on toast, or toss it into fried rice. It’s a tiny effort, big flavour kind of situation — and exactly the kind of shortcut I love.
Prep Time: <5 minutes
Cook Time: -
Serves: ~200g of compound butter
Ingredients
175g salted butter, softened at room temp.
1/3 cup kimchi - I use this brand
1 tbsp hot honey (regular honey works too)
Salt
Black pepper
Chilli flakes/gochugaru (optional)
Method
In a mixing bowl or blender, combine/blend the softened butter with kimchi and hot honey
Season with black pepper and chilli flakes or gochugaru. Mix and blend again. Taste and adjust with salt/honey if needed.
Spoon onto cling wrap or baking paper, shape into a log, and chill for at least 1 hour. If you’re in a rush, you can put it in the freezer for about 20 - 25 minutes.
Slice off as needed to top your steak, noodles, rice bowls, or even use as a stir-fry base.
Product(s) Highlight
Storage & FAQ
Q1 How long does it last in the fridge?
It lasts for a proper period of time in our experience. Keep in an airtight container or wrapped log for up to 3 - 4 weeks (even longer if it passes the smell test, but YMMV). Truly depends on the freshness/expiry date of ingredients you are using too.
Q2 Can I freeze it?
Yes! Wrap tightly in cling wrap and foil. It freezes well for up to 3 months.
Q3 Can I use unsalted butter?
Yes — just adjust salt to taste after mixing.
Q4 What kind of kimchi should I use?
Any cabbage-based kimchi works well. I linked mine below if you want to try the one I used.
