Name: Gochujang Brown Butter (Spicy Brown Butter)
Ingredients: 2/3 cup (140 g) unsalted butter*; 4 (20 g) large roasted garlic cloves, mashed; 1/3 cup (100 g) gochujang; 1 1/2 - 2 tbsp (15 - 20 g) gochugaru (Korean red pepper flakes); 2 tbsp (30 ml) rice vinegar; 1 1/2 - 2 tbsp (30 - 40 g) oligo syrup; pinch of salt

Gochujang Brown Butter (Spicy Brown Butter)

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★★★★★

5 from 2 reviews

Author: Lisa Kitahara
Yield: 3/4 cup 1x

Ingredients

Units Scale

2/3 cup (140 g) unsalted butter*
4 (20 g) large roasted garlic cloves, mashed
1/3 cup (100 g) gochujang
1 1/2 - 2 tbsp (15 - 20 g) gochugaru (Korean red pepper flakes)
2 tbsp (30 ml) rice vinegar
1 1/2 - 2 tbsp (30 - 40 g) oligo syrup
pinch of salt

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Instructions

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.

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).

Find it online: https://www.okonomikitchen.com/gochujang-brown-butter/