Fish Free Korean BBQ Compound Butter
Total time1 hr 15 min
Prep time15 min
Cook time0 min
4.6(16)
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp tamari
- 1 tsp maple syrup
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 3 tbsp scallion green tops, thinly sliced (green parts only)
- 1 tsp toasted sesame seeds
- ½ tsp gochugaru (korean red pepper flakes)
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ½ tsp lime zest (optional)
Instructions
- 1
Place the softened butter in a medium mixing bowl. Beat with a fork or hand mixer until smooth and evenly spreadable, about 1 minute.
- 2
Add the tamari, maple syrup, toasted sesame oil, grated ginger, scallion greens, sesame seeds, gochugaru, salt, and black pepper (and lime zest, if using). Beat or stir vigorously until all ingredients are evenly distributed throughout the butter — no streaks of liquid remaining.
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