Kalbi Compound Butter Recipes

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SWEET POTATOES WITH KALBI BUTTER



Sweet Potatoes with Kalbi Butter image

Sweet and savory kalbi butter is a riff on the traditional flavors of Korean BBQ. A mash-up of soy sauce, sesame oil, garlic, brown sugar and soft butter makes for a super-versatile compound butter. Put it on fish, chicken, or roasted vegetables, especially sweet potatoes. Make a double batch so you can have some now and more later.

Provided by Edward Lee

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

4 sweet potatoes
1/4 cup corn oil
2 tablespoons Sea salt
6 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon brown sugar
1 tablespoon sesame oil
2 cloves garlic, chopped
1 tablespoon ginger, minced
1/2 teaspoon Korean chili flakes, plus more for garnish
1 pound unsalted butter, softened
Scallions, chopped
flaky sea salt, preferably Maldon

Steps:

  • Sweet potatoes: Preheat oven to 375 degrees F. Coat potatoes in corn oil, then roll in sea salt. Wrap in aluminum foil and bake until soft, 1 hour.
  • Kalbi butter: Simmer soy sauce, sugars, and sesame oil in a small saucepan over high heat, just until sugars are dissolved, 1-2 minutes. Turn heat off to cool slightly, 5 minutes; soy mixture should still be warm, but not hot.
  • Meanwhile, in a food processor, pulse garlic, ginger, and chili flakes until blended. Add the softened butter and pulse to incorporate. With the motor on, drizzle in the warm soy liquid, a little at a time, to fully combine with the butter mixture. Transfer this compound butter to a bowl and set aside. (Note: Can be stored in an airtight container for several weeks.)
  • Assembly: Remove sweet potatoes from oven. Transfer to a plate and split down the middle. Spoon in a generous amount of kalbi butter. Garnish with scallions, sea salt, and chili flakes. Serve immediately.

KALBI COMPOUND BUTTER



Kalbi Compound Butter image

Make and share this Kalbi Compound Butter recipe from Food.com.

Provided by gailanng

Categories     Korean

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

6 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 tablespoon sesame oil
1 teaspoon korean chili flakes (gochugaru)
3 garlic cloves, minced
2 scallions, trimmed and finely chopped (green onions)
one 1-inch piece ginger, peeled and minced
1 lb butter, softened

Steps:

  • In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook low for 5 minutes until thickened. Then let cool to room temperature.
  • 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.
  • Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired. Refrigerate or freeze leftovers.

Nutrition Facts : Calories 452.6, Fat 47.8, SaturatedFat 29.4, Cholesterol 122, Sodium 1166.2, Carbohydrate 6.4, Fiber 0.3, Sugar 5.2, Protein 2.1

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