Wake up steaks with a proper butter


¼ cup homemade kimchi

1 teaspoon white miso paste

½ cup butter, softened

A secret to a good steak is a classic compound butter, but you don’t have to keep it classic for a great meal. Our compound butter takes a modern twist with the introduction of kimchi, which will give the dish an added depth of flavor and a kick of spice.

Step One. Prepare the kimchi

Drain, squeeze and dry the kimchi. You want to get all of that moisture out before it ruins your butter. Once it is dry, finely chop the kimchi.

Step Two. Combine ingredients

In a small bowl, combine the kimchi with softened butter and white miso paste. For a smoother texture, you may pulse the ingredients in a food processor, scraping down the sides. When combined, store in the refrigerator.

For an attractive presentation, the butter may be rolled in wax paper and frozen, allowing you to easily cut butter disks. The kimchi butter is a great addition to grilled or roasted vegetables, and it can be added into soups at the end for a creamy, buttery finish and a burst of flavor.