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Sauce recipe

Gochujang Butter

Soft butter mashed with gochujang and garlic. Melts into hot noodles, rice and eggs in seconds.

Gochujang Butter
The ratio
  • 3 partsButter
  • 1 partGochujang
What you need
  • 100g unsalted butter, soft
  • 2 tbsp gochujang
  • 1 tsp honey
  • 1 garlic clove, finely grated
  • 1/2 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1 spring onion, very finely sliced, optional
Makes
About 130g
Ready in
5
Keeps
2 weeks in the fridge, 3 months frozen
How to make it
  1. Leave the butter out until it is soft enough to mash with a fork.
  2. Add the gochujang, honey, garlic, soy sauce and sesame oil and mash until smooth and evenly coloured. Stir in the spring onion if using.
  3. Use straight away, or spoon onto baking paper, roll into a log, twist the ends and chill until firm.
  4. Slice off coins as you need them and melt over hot food.
About this sauce

Gochujang butter is a modern pantry trick rather than a traditional Korean sauce, but it makes a lot of sense. Gochujang is sweet, savoury and gently hot; butter softens its edges and carries the flavour into whatever it melts over.

Mash it together, roll it into a log and keep it in the fridge or freezer. A slice on hot noodles, rice, corn or a steak is dinner sorted.

What to put it on

Instant noodles, steamed rice, fried eggs, corn on the cob, steak, roast potatoes and buttered udon.

Melt a slice into instant ramen stir-fry, over gyeran bap or onto a gochujang salmon rice bowl. New to gochujang? Read what gochujang is and how to use it.

Uses this sauce

Recipes that call for this sauce. Make a batch and cook one of these.

Pairs well with

Dishes this sauce suits. These recipes make their own glaze or dressing, so you can swap this sauce in.