Kimchi Butter
From Momofuku Milk Bar by Christina Tosi.
Ingredients
- 90g kimchi
- 115g butter, room temp
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Puree kimchi in blender.
- Put butter in bowl of stand mixer with paddle attachment and paddle on medium speed for 2-3 min, until light and fluffy. Scrape down sides of bowl. Add pureed kimchi, salt and pepper, and paddle for another 2 min. When the mixture is light, fluffy and red, stop and scrape down sides.
- Turn butter out onto a piece of parchment. Lay a second piece of parchment on top, and press down on butter with hands to flatten into a 4x6" rectangle. Transfer the parchment to the fridge to firm up. Wrapped in plastic, it will keep fresh in the fridge for up to 1 month.
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