Embarking on a culinary adventure can sometimes lead to the most unexpected and delightful discoveries. A couple of years ago, my companions Todd and Diane and I found ourselves on a thrilling trip to the bustling heart of New York City. Our mission? To collaborate on a modest yet exciting video project with the esteemed French Culinary Institute. From the moment we converged at our hotel, a mere 14.63-second greeting was all it took before our food-obsessed minds took over. We promptly hailed a cab, bypassing the usual tourist traps, and set our sights on a pilgrimage to Momofuku Ssäm Bar. If you’re acquainted with us, you know that food isn’t just a necessity; it’s a constant, vibrant thought that occupies our every waking moment. Our philosophy is simple: we’d rather pinch pennies on accommodation, opting for a clean but unpretentious motel in a less-than-glamorous part of town, so we can splurge on unforgettable gastronomic experiences. And splurge we did!
Our chosen accommodation, which could generously be described as a motel rather than a hotel, was indeed clean and tidy, but comically compact. It was the kind of room where stretching out both arms simultaneously required opening the door just to avoid bumping into walls – or, in my case, accidentally hitting the elevator button in the hallway. Such minor inconveniences, however, were quickly forgotten once our palates were engaged. But enough about the humble abode; let’s dive back into the true stars of our journey: the flavors of New York.
One particular revelation from our NYC escapade came during a visit to Momofuku Milk Bar. There, nestled among a myriad of innovative treats, we spotted intriguing little jars of Kimchi Butter available for purchase. (You can even find David Lebovitz’s mention and photo of the jar here.) The sight alone sparked an intense craving, and I was overwhelmingly tempted to buy an entire gallon to bring back home. However, the practicalities of air travel quickly dampened my enthusiasm. I highly doubted the TSA would look kindly upon a large vat of pungent, meltable butter in my carry-on luggage. Thus, the idea of recreating this culinary masterpiece at home was born – a mission I was eager to undertake.
Kimchi butter is far more than just a spread; it’s an explosion of complex flavors that elevates any dish it touches. Imagine a symphony of spicy and savory notes, perfectly balanced with a subtle, refreshing tang. This umami-rich condiment is nothing short of awesome, transforming everything from a simple slice of toast to a gourmet steak. Its versatility knows no bounds: slather it on juicy burgers for an unforgettable bite, toss it with steamed or roasted vegetables to imbue them with depth, or melt it into scrambled eggs for a truly extraordinary breakfast. Speaking of breakfast, allow me to share a little secret: it’s the ultimate hangover cure. Picture this: fluffy scrambled eggs cooked to perfection with a generous dollop of this spicy, savory butter, served alongside crispy bacon. It’s a game-changer that will revitalize your senses and prepare you for the day ahead.
My version of this incredible kimchi butter aims to capture the essence of Momofuku’s creation while offering room for personalized touches. It incorporates finely chopped kimchi, which provides both texture and that signature fermented kick, along with a spoonful of miso paste to amplify its savory, umami richness. The base, of course, is high-quality softened butter, acting as the perfect canvas for these bold flavors. For those who love to experiment, feel free to customize your batch. A few dashes of fish sauce can add another layer of oceanic umami, while finely minced garlic or freshly grated ginger can introduce aromatic depth. If you crave an extra fiery kick, a sprinkle of Korean chili powder (gochugaru) or even a pinch of cayenne pepper will do the trick, allowing you to tailor the spice level to your preference.
The preparation couldn’t be simpler. Gather all your chosen ingredients and add them to a food processor. Give it a good whiz and whirl until everything is beautifully combined into a smooth, homogenous spread. The food processor ensures an even distribution of flavors and a consistent texture. However, if you prefer a more rustic approach or don’t have a food processor, you can absolutely chop all the ingredients by hand and mix them thoroughly in a bowl. The key is to ensure the kimchi is finely minced and all components are well incorporated, allowing the flavors to meld together harmoniously.
Once your delectable kimchi butter is prepared, you have a couple of excellent options for storage. While simply spooning it into a jar and refrigerating it is perfectly fine, I’ve found that creating Kimchi Butter logs offers unparalleled convenience and extends its shelf life significantly. These logs can be easily refrigerated for short-term use or frozen for longer storage, ensuring you always have this flavor-packed condiment on hand. When the craving strikes, all you need to do is slice off a portion from the log, then return the remainder to the freezer. This method prevents waste and makes portion control a breeze, allowing you to enjoy the vibrant flavors of kimchi butter whenever inspiration hits.
Crafting Kimchi Butter Logs: A Step-by-Step Guide
Creating these perfectly portioned kimchi butter logs is a simple process, and while I often use a sushi mat for added ease and precision, it’s by no means essential. Don’t worry if you don’t own one; you can still achieve a similar result with just plastic wrap and a steady hand. The goal is to create a compact, even log that’s easy to store and slice.
If you opt to use a sushi mat, begin by laying it flat on your clean counter surface, ensuring the bamboo slats are oriented horizontally. This positioning provides the ideal foundation for rolling. Next, place a large piece of plastic wrap directly on top of the sushi mat. This wrap will be in direct contact with your kimchi butter and will form the outer layer of your log, protecting it and making it easy to handle.
Now, it’s time to spoon your freshly prepared kimchi butter onto the plastic wrap. Try to form it into a rough, elongated shape in the center of the wrap, leaving ample space on all sides for wrapping.
Carefully bring the bottom edge of the plastic wrap up and over the kimchi butter, beginning to enclose it. Gently shape the butter into a loose log form. As you do this, make sure to leave approximately a 1.5-inch border of plastic wrap exposed on both ends of your developing log. This excess wrap will be crucial for twisting and sealing the ends later.
With the kimchi butter loosely encased, grab the bottom edge of the sushi mat (the edge closest to you) and carefully roll it up and over the plastic-wrapped log. This initial roll helps to compact the butter and begin forming its cylindrical shape.
Now, for the key to a perfectly tight log: use both hands. Your right hand (or dominant hand) should gently but firmly pull back on the sushi mat, creating tension that tightens the log. Simultaneously, your other hand (left hand in this instance) should hold the top edge of the mat extended, preventing it from tucking underneath the kimchi butter. It’s essential to keep that top edge of the mat on top of the log throughout this process. Continue to gently tug and tighten, applying even pressure, until your kimchi butter has transformed into a beautiful, solid, and evenly sized log. This technique is remarkably similar to how one might roll perfect sushi, ensuring a consistent density and shape. With practice, you’ll master it in no time!
Ta-da! Once your kimchi butter log is perfectly formed and tight, twist the excess plastic wrap at both ends to seal it securely. Your vibrant, flavorful log is now ready for storage. You can place it directly into the refrigerator to firm up for immediate use or transfer it to the freezer for longer-term storage. This convenient method ensures that a burst of umami-rich flavor is always just a slice away.
Of course, for those who prefer simplicity over technique, you can absolutely skip the fancy rolling process altogether. The deliciousness of the kimchi butter remains the same, regardless of its form. Simply spoon your freshly made kimchi butter into an airtight jar or a plastic tub, then refrigerate. It will still be fantastic and ready to enhance your favorite dishes whenever you desire. The log method merely offers an elegant and practical way to portion and preserve it efficiently.
Exquisite Steak with Homemade Kimchi Butter Recipe
For ultimate convenience, prepare a kimchi butter log and store it in the freezer, cutting off precisely what you need, when you need it. If you crave an extra kick of heat, consider adding an optional 1/4 teaspoon of Korean chili powder (gochugaru) or cayenne powder to the butter mixture, adjusting to your preferred spice level. This recipe promises a restaurant-quality meal created right in your home kitchen.
Pin Recipe
Ingredients
FOR THE UMAMI-RICH KIMCHI BUTTER:
- 1/4 cup prepared kimchi, finely chopped (ensure it’s well-drained)
- 1 teaspoon white miso paste (for depth of savory flavor)
- 1/2 cup unsalted butter, softened to room temperature
- Optional: 1/4 teaspoon Korean chili powder (gochugaru) or cayenne pepper for extra spice
- Optional: 1/2 teaspoon minced garlic or fresh grated ginger for aromatic notes
FOR THE JUICY STEAKS & SAUTÉED MUSHROOMS:
- 4 steaks of your choice (e.g., ribeye, sirloin, New York strip, approx. 1-inch thick)
- 12 ounces fresh mushrooms, cleaned and sliced (cremini or shiitake work well)
- 2 teaspoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh chives, finely minced (for a delicate oniony finish)
- 1/4 cup additional prepared kimchi, for garnish (optional, but highly recommended)
- Salt and freshly ground black pepper to taste
- Olive oil or high-smoke-point cooking oil for searing steaks
Instructions
To prepare the irresistible kimchi butter:
- In a food processor, combine the finely chopped kimchi, miso paste, softened butter, and any optional additions like chili powder, garlic, or ginger. Process until all ingredients are thoroughly combined and smooth, creating a vibrant, uniform butter. Alternatively, if mixing by hand, ensure the kimchi is very finely minced and vigorously mix all components in a bowl until fully incorporated. Once prepared, transfer the Kimchi Butter to an airtight jar for refrigeration, or follow the detailed instructions above to shape it into convenient logs for freezing.
To perfectly cook your steaks and mushrooms:
- Begin by preparing your steaks. Pat them dry thoroughly with paper towels and season generously with salt and freshly ground black pepper on both sides. Preheat a large, heavy-bottomed grill pan or cast-iron skillet over high heat until it’s smoking lightly. Add a thin layer of olive oil or other high-smoke-point cooking oil. Carefully place the seasoned steaks into the hot pan. For a 1-inch thick steak cooked to a perfect medium-rare, grill each side for approximately 5 minutes on high heat, aiming for a beautiful crust. Adjust cooking times based on your desired level of doneness and steak thickness. Once seared, reduce the heat to low, loosely cover the steaks with aluminum foil, and allow them to finish cooking for an additional 3 minutes to reach optimum internal temperature and tenderness.
- Carefully remove the grilled steaks from the pan and transfer them to a clean plate. Tent them loosely with foil and allow them to rest for at least 5-10 minutes. This crucial resting period allows the juices to redistribute throughout the meat, ensuring a tender and flavorful steak. While the steaks are resting, return the same pan (no need to clean it; the fond adds flavor) to the stove and increase the heat to medium-high. Add 2 generous tablespoons of your freshly made Kimchi Butter to the hot pan. As the butter melts and sizzles, add the sliced fresh mushrooms. Sauté the mushrooms, stirring occasionally, for 5-7 minutes, or until they are tender, beautifully browned, and have absorbed the rich, spicy notes of the kimchi butter.
- Once the mushrooms are cooked to your liking, stir in the soy sauce and the freshly minced chives. Cook for another minute, allowing the flavors to meld beautifully. Taste and adjust seasoning if necessary.
- To serve, artfully arrange the sautéed kimchi butter mushrooms on top of or alongside your rested, perfectly cooked steaks. For an extra pop of flavor and visual appeal, consider garnishing the plate with a side of additional prepared kimchi. This dish is a harmonious blend of textures and tastes, promising a truly memorable dining experience. Enjoy your culinary creation!