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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).