Kimchi Butter

While most civilized, cultured people in this world embrace cream cheese, there are a few who wholeheartedly (and foolishly) reject its pleasures. For those people, there is kimchi butter. We make our kimchi vegetarian, eschewing the addition of seafood for an extra-long fermentation time and some additional gochujang. The DayGlo orange of this whipped butter always puts a smile on my face, and a swipe of it on a fresh bagel is a great way to start the morning—though it’s equally good on baguettes, steaks, bluefish, and corn.

Makes 2 Cups

Ingredients

1 C kimchi (preferably homemade)

1/2 lb room-temperature unsalted butter

+ good-quality sherry vinegar

+ kosher salt

 

1

Put the kimchi in a blender, and blend until smooth. Slowly pour the contents through a fine-mesh strainer fitted atop a container. Let sit for at least 30 minutes, and up to a few hours.

2

Scoop the solids out of the strainer into a new container, and reserve. The liquid can be used for another purpose, like as a sauce for raw oysters.

3

Fit your stand mixer with the paddle attachment, and place the butter in the bowl. Start paddling the butter slowly (especially if your butter isn’t quite at room temperature or your room is cold), gently ramping up the speed until it’s whipped and airy, about 4 minutes. Alternatively, place the softened butter in a medium bowl and beat it with a hand mixer until smooth and fluffy.

4

Turn the mixer down to a lower speed, then slowly add the blended kimchi. Mix on high speed until the butter is emulsified. Add a few small splashes of sherry vinegar, and mix to incorporate. Taste it, adding more vinegar or salt as necessary. Store in an airtight container, and keep refrigerated. Bring to room temperature before using.

Kimchi Butter

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