This Gochujang Brown Butter is nutty, spicy and subtly sweet. Perfect as a spread on toast, sandwiches, for elevating pasta sauces and more!


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Gochujang Brown Butter (Spicy Brown Butter)

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5 from 2 reviews


Units Scale
  • 2/3 cup (140 g) unsalted butter*
  • 4 (20 g) large roasted garlic cloves, mashed
  • 1/3 cup (100 g) gochujang
  • 1 1/22 tbsp (1520 g) gochugaru (Korean red pepper flakes)
  • 2 tbsp (30 ml) rice vinegar
  • 1 1/22 tbsp (3040 g) oligo syrup
  • pinch of salt


  1. Add butter to a small sauce pan. Turn on heat to medium and let the butter melt.
  2. Swirl the pan as it starts to foam and continue to cook for 2-3 minutes, or until butter is amber brown.
  3. Remove from heat. Whisk in gochujang, garlic, rice vinegar, oligo syrup, gochugaru and salt until well combined.
  4. Taste and adjust. Use immediately or transfer to a air tight container and store in the fridge for up to 1 week. 


  • *I used a vegan butter brand which browns (miyoko’s butter)
  • Helpful Equipment:
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Made this tonight (though used agave instead of oligo syrup, because I was overenthusiastic and didn’t read the ingredients list before starting), and it was beautiful. It has such a stunning glossy red colour! I’m certain I will enjoy it with many dishes – this recipe makes plenty :).