Use this savory kimchi butter for so many things! Mix with steamed or roasted vegetables; cook with scrambled eggs; on a burger.
You can also store kimchi butter log in the freezer and just cut off what you need. For a spicier version, you can add a 1/4 teaspoon of Korean chili powder (or cayenne powder).
Ingredients:FOR THE KIMCHI BUTTER:
1/4 cup prepared kimchi, finely chopped
1 teaspoon miso paste
1/2 cup butter, softened
FOR THE STEAKS:
4 steaks of your choice
12 ounces fresh mushrooms, sliced
2 teaspoons soy sauce
1 tablespoons fresh chives, minced
1/4 cup prepared kimchi, for garnish (optional)
1. To make the Kimchi Butter - combine the kimchi, miso paste and butter (you can chop the kimchi by hand or add everything in a food processor give it a good whiz). Store Kimchi Butter in a jar or make a log (see photos above).
2. Preheat a large grill pan and grill the steaks to your liking. For 1" steaks medium-rare, I like to grill each side for 5 minutes on high heat. Then turn the heat to low, cover steaks loosely with tin foil and let finish cooking for an additional 3 minutes.
3. Remove the steaks to a plate to let rest. Return the same pan to the stove and turn heat to medium-high. Add 2 tablespoons of Kimchi Butter to the pan. When the butter is bubbling, add in the sliced mushrooms and cook for 5-7 minutes until tender. Stir in the soy sauce and the fresh chives. Serve mushrooms on top of the steaks with a side of kimchi.