Monday, March 25, 2013

Recipe: Kimchee Butter

You can freeze kimchee butter for long term storage... if there's anything left to freeze.
What do you do with that old kimchee? That jar that’s about.. two, maybe three months old? Give that jalapeƱo jam a break and make Kimchee Butter, it makes everything better. It has a creamy balance of flavors—savory, tart, and mildly spiced. I prefer to use fermented radish (kkakdugi) over Napa cabbage kimchee. It gives this buttery spread a smoother texture when pureed and blended with other ingredients. You’ll need a food processor and a mixing bowl. For a non-dairy version use a good quality vegan butter. For cultured butter fans, this is a recipe for you. This recipe makes 1 1/2 cups.
  • 1 cup softened high-fat butter (unsalted), cultured butter or vegan butter
  • 3 tbsp white miso
  • 1/4 cup finely minced scallions
  • 1/2 cup old kimchee, well drained
  • 1 tsp powdered sugar
  • 1/2 tsp fine sea salt
  • 1 tsp Korean chili paste or Sriracha
Make sure that your butter in softened, if it’s frozen let it thaw overnight in the fridge. Drain kimchee, press gently between paper towels to remove excess liquid. Put butter and scallions into a mixing bowl. Put kimchee, Korean chili paste, sugar,  and miso into your food processor, pulse then blend into a smooth paste. If the paste is too thick, add a little kimchee juice 1/2 tsp at a time; use a spatula to scrape down the sides. Add this paste to the butter and scallions and fold in with a spatula until smooth and all ingredients are evenly incorporated. Store kimchee butter in a small covered container and refrigerate for at least six hours before using.

I use kimchee butter for pan-seared foods, mostly fish or chicken—it makes salmon even more slammin’ in the oven. It’s great for roasting vegetables; it makes potatoes extra crunchy. I also use it for boiling or grilling steaks; it makes the flavor of a fine cut of meat sing. For long term storage freeze your kimchee butter in an air-tight container or wrap in serving-size portions with freezer paper. You can roll it into a log in parchment paper, freeze and cut into medallion as you need.

Kimchee butter on a cheddar brioche bun with a smoked salmon and brie omelet.

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