Korean BBQ flavors — smoky, savory, a little sweet, with that unmistakable sesame depth — can feel off-limits when you're navigating a sensitive gut, but this compound butter delivers every bit of that boldness without the usual triggers. The key moves here are smart and deliberate: scallion greens stand in for the bulb (the green tops are well within safe limits), tamari replaces soy sauce for a cleaner ingredient profile, and maple syrup adds just a whisper of sweetness at a portion that stays comfortably low. Gochugaru, fresh ginger, toasted sesame oil, and sesame seeds do the heavy lifting on flavor, so nothing feels compromised. The whole thing comes together in one bowl in minutes, then rolls into a tidy log that firms up in the fridge and slices into perfect pats whenever you need them. Melt one over a hot grilled steak, toss it through rice or noodles, or let it pool over roasted vegetables — it transforms whatever it touches. With 8 servings from a single batch, this is the kind of make-ahead condiment that quietly earns a permanent spot in your refrigerator door.
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The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
Place the softened butter in a medium mixing bowl. Beat with a fork or hand mixer until smooth and evenly spreadable, about 1 minute.
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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