Chef Ed Lee's compound butter is the best thing we've ever put on steak
• Prep time: 15 minutes, plus cooling and chilling time
• Cook time: 5 minutes
• Yield: Depends on how many people need to be served
• 6 tablespoons soy sauce
• 2 tablespoons granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon sesame oil
• 1 teaspoon Korean chile flakes (gochugaru)
• 3 garlic cloves, minced
• 2 scallions, trimmed and finely chopped
• One 1-inch piece ginger, peeled and minced
• 1 pound butter, softened
- In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook 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.
This great family recipe is thanks to Tastingtable at https://www.tastingtable.com/cook/recipes/korean-barbecue-compound-butter-recipe