Cook Time: 5 mins Servings: 5 1/2 ounces Source: seriouseats.com
- 1 stick unsalted butter (4 ounces; 115g), softened
- 1 1/2 ounces (45g) kimchi with liquid, chopped
- Korean Chili Pepper as needed for additional heat/color
Combine butter and kimchi in the bowl of a food processor (see note). Pulse until combined. (It may take a few pulses to fully incorporate the kimchi liquid.) Wrap butter tightly and store in the refrigerator for up to 2 weeks or in the freezer for several months.