Spicy Gochujang Compound Butter
This recipe is a three-ingredient vegan compound butter featuring spicy gochujang and charred scallions. The ultimate spicy butter for just about any recipe that needs a kick!
Servings: 10 servings
Equipment
- stand mixer optional
- blowtorch optional
Ingredients
- 1 bunch scallions about 8-10 stems
- 1 cup vegan butter* softened
- 2-3 tbsp gochujang
Instructions
Char Scallions
- Slice scallions lengthwise in half and place face down on a heat safe tray (like a baking sheet). Using a blowtorch, char the scallion to blacken slightly then flip and repeat on the other side. If you don't have a blowtorch, you can char them in a pan until slightly blackened.
- After charring, thinly slice the scallions and set aside.
Make Gochujang Butter
- Add softened butter to a stand mixer along with gochujang and scallions. Mix until combined and smooth, then transfer to a container to let stand. Store in the refrigerator or use immediately if you prefer it soft.
Notes
Expert Tips
- It’s important to use vegan butter, not a buttery spread, or coconut oil-based butter. You need to use one that stands at room temperature or it will completely melt into a liquid.
Storage Tips
- Store leftover spicy butter in an airtight container in the refrigerator and use it within 5 days.
- To freeze, store in a freezer-safe container and store for up to 6 months.