Gochujang butter

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Gochujang Butter Onions - Zena's Kitchen Butter Broccoli, Buttered Cabbage, Asian Side Dishes, Miso Butter, Butter Pasta, No Carbs, True Food, Bar Food, Onion Recipes

Though onions are the backbone of so many dishes, they can actually make a brilliant centrepiece. Adapted from Ottolenghi’s miso butter onions, this recipe transforms the humble onion into something incredibly delicious with just three ingredients: gochujang, butter and water. The garnishes aren’t a requirement, though they do add colour and freshness. Serve as is, over rice or with some crusty bread.

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Gochujang Beurre Monté | America's Test Kitchen Recipe French Sauces, Fancy Sauce, Food Sauces, Filled Pasta, America's Test Kitchen Recipes, Cooking App, Sauces And Dips, French Recipes, Sauces And Dressings

Whisk butter into a little simmering water and—poof!—you've got beurre monté: liquid silk that pairs with any seasoning and gilds everything it touches. Beurre monté, emulsified melted butter, is a classic French preparation that can be drizzled over cooked meats, vegetables, pastas, and other dishes to add richness and a glossy appearance or used as a rich, creamy sauce base for pairing with a wide range of savory or sweet seasonings. Vigorously whisking cold butter into a measured amount…

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This deeply savory main is so easy and lightning fast, it gets dinner on the table in less than the time it takes to make rice. Rust red, thick, and sticky, gochujang carries this dish on its back. Its soy-rich tang melds with butter and jarred bouillon paste, another umami-rich staple, for a sauce so savory and well-rounded it’s hard to imagine the entire thing took less than 30 minutes to cook. Braised Tofu Recipe, Tofu Ideas, Savory Food Ideas, Butter Tofu, Braised Tofu, Tofu Recipes Healthy, Better Eating Habits, Bon Appetit Recipes, Eat Protein

This deeply savory main is so easy and lightning fast, it gets dinner on the table in less than the time it takes to make rice. Rust red, thick, and sticky, gochujang carries this dish on its back. Its soy-rich tang melds with butter and jarred bouillon paste, another umami-rich staple, for a sauce so savory and well-rounded it’s hard to imagine the entire thing took less than 30 minutes to cook.

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