Kimchi Compound Butter

Recipe by Miya Lohmeier

This unique compound butter goes wonderfully on crusty bread, and gives oysters and other shellfish a nice umami kick.

INGREDIENTS

1 stick unsalted butter, softened
2 tbsp Red Kettle Kimchi
2 tbsp Red Kettle Kimchi brine (the red juice in the jar)
toasted sesame oil, just a dash

1. Lay the kimchi pieces out onto a cutting board and chop until they are minced finely. You want them to be very small so you don't have any giant pieces of kimchi tripping you up when you're spreading the butter.

2. Add the minced kimchi, kimchi juice, and sesame oil with the softened butter in a bowl. Using a spatula, mix until all the ingredients are thoroughly combined. The butter should be an even terra-cotta color throughout, with the kimchi bits evenly distributed.

3. Two ways to serve: you can either transfer the butter to a small ramekin and place it on the table to pass around during the meal, or wrap up the butter in a piece of plastic wrap and roll into a log. Cut the log into small rounds for individual butter pats.

4. Enjoy on toasted bread, oysters, with lobster, pasta, or potatoes for a little kick!

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