This Gochujang Brown Butter is nutty, spicy and subtly sweet. Perfect as a spread on toast, sandwiches, for elevating pasta sauces and more!
SAVE IT FOR LATER! ↓
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Add butter to a small sauce pan. Turn on heat to medium and let the butter melt.
Swirl the pan as it starts to foam and continue to cook for 2-3 minutes, or until butter is amber brown.
Remove from heat. Whisk in gochujang, garlic, rice vinegar, oligo syrup, gochugaru and salt until well combined.
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)
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
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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.