Kalbi Compound Butter Recipes

SWEET POTATOES WITH KALBI BUTTER

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

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.