Gochujang Butter Sauce (5 min)

Half of a bagel covered with creamy gochujang butter sauce.

5 from 3 votes

Upgrade your butter game with this creamy, irresistible gochujang butter recipe! This easy, made in 5-minutes savory spread packs a punch of Korean flavor- perfect for slathering on everything from bagels to roasted veg and meat.

Prep Time1

Cook Time3

Course: Breakfast, Side Dish

Cuisine: Fusion, korean

Servings: people

Calories: 124kcal

Author: Zen

Ingredients

1 Tablespoon gochujang sauce Use less if you're afraid of spice. Add more or add gochugaru red pepper flakes if you want it hotter! (The recipe is very forgiving.)
4 Tablespoons salted butter If using unsalted, add a pinch of salt or light soy sauce to the recipe
1-1½ teaspoons rice vinegar I prefer 1.5 teaspoons as I like it tangy. Don't use lemon juice as a substitute- go for apple cider vinegar or white wine vinegar instead.
1 teaspoon white sugar Substitute: honey or maple syrup
Spring onions optional

Instructions

Combine all the ingredients till well-mixed.
Tip: if you find it needs more salt (I don't), add a pinch of salt or light soy sauce.
Optional: add some spring onions- the fresh flavor will elevate the sauce!
Use now or roll into a log then refrigerate till firm (about 1 hour.) Slice off a pat to use as and when you like!

Notes

Variations

If you like garlic, add some roasted garlic, minced garlic or garlic powder. (If you plan to make extra of this compound butter, I'd go with garlic powder instead of using minced garlic.)
Some people like to make gochujang butter sauce with browned butter (takes 5-10 minutes) or even peanut butter.
If you want it extra spicy, you can add some dried chilli flakes or gochugaru (Korean chilli flakes). However, do taste the gochujang butter before adding any, as gochujang can be quite hot for those not used to spice (even when mellowed out by the dairy.)
Mix in sesame oil and lightly toasted sesame seeds for more flavor and crunch. (You will need to refrigerate this for 1 hour before use as the sesame oil will make it less solid.)

Storage

Gochujang butter keeps for 1 week in the fridge, tightly rolled in parchment paper or cling film (or in an airtight butter container.)
Alternatively, you can freeze it for several months.

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker. I am not responsible for its veracity.

Nutrition