Okonomi Kitchen

menu icon
subscribe
search icon
×

Gochujang Brown Butter (Spicy Brown Butter)

By 2 Comments

Jump to Recipe

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! ↓

If you recreate this Gochujang Brown Butter recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gochujang Brown Butter (Spicy Brown Butter)

★★★★★

5 from 2 reviews
Print Recipe

Ingredients

Units Scale
  • ⅔ cup (140 g) unsalted butter*
  • 4 (20 g) large roasted garlic cloves, mashed
  • ⅓ cup (100 g) gochujang
  • 1 ½ - 2 tablespoon (15 - 20 g) gochugaru (Korean red pepper flakes)
  • 2 tbsp (30 ml) rice vinegar
  • 1 ½ - 2 tablespoon (30 - 40 g) oligo syrup
  • pinch of salt

Instructions

  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. 

Notes

  • *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). 

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 

More All recipes

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Kay

    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 :).

    ★★★★★

    Reply

  2. Raphaelle

    This butter is pure magic! It's become a household staple 🙂

    ★★★★★

    Reply