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This recipe is a three-ingredient vegan compound butter featuring spicy gochujang and charred scallions. The ultimate spicy butter for any recipe that needs a kick!
What makes this recipe great
This spicy, homemade compound butter is the ultimate flavor combination! Gochujang + charred scallions create a deep, savory and spicy butter blend that is out of this world. If you haven’t tried my miso butter, this is an amazing compound butter recipe!
Add this delicious spicy butter to pasta, toast, cooked rice, fried rice, or anywhere you normally use butter, but want to add a nice kick!
All you need is 3 ingredients and 15 minutes for this easy, homemade spiced butter!
Material notes
- Vegan butter: You will need 1 cup of softened butter. Try vegan options like Miyoko or Earth Balance Sticks.
- Scallions: You will need a bunch of scallions, about 8-10 stalks.
- Gochujang: You can use store-bought gochujang (Korean red pepper paste), or try my homemade gluten-free gochujang recipe.
Step by step instructions
- Slice the scallions in half lengthwise, then place them on a baking tray. Use a blowtorch to char and blacken the scallions. Flip and repeat. Alternatively, you can char them in a skillet or grill them.
- Let the scallions cool, then thinly slice horizontally.
- Add the scallions, gochujang and softened butter to a mixing bowl and fold until evenly combined or mix together in a stand mixer. Transfer to an airtight container to set.
How to use spiced butter
This butter has many uses. I suggest you experiment with it and add some to different recipes that call for butter and spices. Some of my favorite ways to use it:
Expert tips
- It’s important to use vegan butter, not butter spreads or coconut oil-based butters. You need to use one that stands at room temperature or it will completely melt into the liquid.
Storage Tips
- Store leftover spiced butter in an airtight container in the refrigerator and use within 5 days.
- To freeze, store in a freezer-safe container and keep for up to 6 months.
Recipe FAQs
Simply put, it is seasoned butter. It can be sweet, herbed or spiced butter and various ingredients can be added. This recipe adds gochujang and scallions for a savory and spicy flair.
Usually it is made with regular butter and herbs, garlic and more. This recipe uses vegan butter so it is free of animal products.
Try these spicy gochujang recipes
Vegan Chili with Gochujang
Gochujang Spicy Hummus
Gochujong Crispy Persian Rice
If you make this spicy butter recipe, be sure to let me know what you think in a comment below! Follow me on Instagram for more delicious recipes!
Spicy gochujang compound butter
This recipe is a three-ingredient vegan compound butter featuring spicy gochujang and charred scallions. The ultimate spicy butter for any recipe that needs a kick!
Stand mixer optional
Blowtorch optional
- 1 the bunch scallions About 8-10 stalks
- 1 the cup vegan butter* soft
- 2-3 spoon Gochujung
Char scallions
Cut the scallions in half lengthwise and place face down on a heat safe tray (like a baking sheet). Using a blowtorch, char the scallion to blacken it slightly then flip and repeat on the other side. If you don’t have a blowtorch, you can place them in a pan until slightly blackened.
After foraging, thinly slice the scallions and set aside.
Make gochujang butter
Add the softened butter to a stand mixer along with the gochujang and scallions. Blend until combined and smooth, then transfer to a bowl to stand. Store in the refrigerator or use immediately if you prefer it softer.
Expert tips
- It’s important to use vegan butter, not butter spreads or coconut oil-based butters. You need to use one that stands at room temperature or it will completely melt into the liquid.
Storage Tips
- Store leftover spiced butter in an airtight container in the refrigerator and use it within 5 days.
- To freeze, store in a freezer-safe container and keep for up to 6 months.
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