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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! 
Prep Time15 minutes
Cook Time3 minutes
Course: Side Dish
Cuisine: Korean
Keyword: compound butter, gochujang, spicy butter
Servings: 10 servings


  • stand mixer optional
  • blowtorch optional


  • 1 bunch scallions about 8-10 stems
  • 1 cup vegan butter* softened
  • 2-3 tbsp gochujang


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.


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.