Korean Barbecue Compound Butter

Prep Time: 15 minutes Cook Time: 5 minutes Servings: Yield: 2½ cups Source:

Ingredients

6 tablespoons soy sauce

2 tablespoons granulated sugar

1 tablespoon light brown sugar

1 tablespoon sesame oil

1 teaspoon Korean chile flakes (gochugaru)

3 garlic cloves, minced

2 scallions, trimmed and finely chopped

One 1-inch piece ginger, peeled and minced

1 pound butter, softened

Directions

1. In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook for 5 minutes until thickened. Then let cool to room temperature.

2. In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.

3. Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired.