Kimchi Butter

1. 1

   Put the kimchi in a hand blenderfriendly container and puree it.

2. 2

   Put the butter in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium speed for 2 to 3 minutes, until light and fluffy.

3. 3

   Scrape down the sides of the bowl.

4. 4

   Add the pureed kimchi, salt, and pepper and paddle for another 2 minutes; the liquid from the kimchi will try and separate the butter during this time, but the paddling will keep it in line.

5. 5

   When the mixture is light, fluffy, and red, stop and scrape down the sides of the bowl.

6. 6

   Turn the butter out onto a piece of parchment.

7. 7

   Lay a second piece of parchment on top of it and press down on the butter with your hands to flatten it into a 4 x 6-inch rectangle.

8. 8

   Transfer the butter-filled parchment to the fridge to firm up.

9. 9

   Wrapped in plastic, the kimchi butter pad will keep fresh in the fridge for up to 1 month.

No additional tips available.