Name: Brown Butter Caramelized Kimchi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 1/2 cup kimchi (250g); 2 tbsp (30 g) butter (I used Miyoko’s butter); 2-3 tbsp (24 – 36 g) dark brown or maple sugar; 2 tsp (10 ml) mirin; 1 – 2 tsp (5 – 10 ml) sesame oil; 1 – 2 tsp (5 – 10 ml) soy sauce; 1 tsp (5 ml) gochujang

Description

Learn how to make brown butter caramelized kimchi! Spicy, tangy, subtly sweet, with deep nutty notes. Serve with sandwiches, bagels, toast, pasta, dips, soups and more!

Ingredients

Units Scale

1 1/2 cup kimchi (250g)
2 tbsp (30 g) butter (I used Miyoko’s butter)
2–3 tbsp (24 – 36 g) dark brown or maple sugar

Optional:

2 tsp (10 ml) mirin
1 – 2 tsp (5 – 10 ml) sesame oil
1 – 2 tsp (5 – 10 ml) soy sauce
1 tsp (5 ml) gochujang

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Instructions

Over medium heat add the butter and let it melt. Continue to swirl until it smells toasty and nutty, and colour is lightly browned (2-3 minutes).
Once browned, reduce heat to low and add the kimchi and sugar (plus other optionals if adding), and cook until caramelized and jammy. Turn off head, remove from stove and place in another bowl.
Use immediently or store in an air tight container in the fridge for up to 10 days.

Prep Time: 5 minutes
Cook Time: 10 minutes