Kimchi butter from The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes (page 292) by Jenn Louis and Kathleen Squires

  • fish sauce
  • fresh ginger
  • butter
  • kimchi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on April 24, 2018

    Excellent butter. Make a full recipe and keep it stored in the freezer, as you'll want to toss it on everything. Butter is melted with the chopped ginger, and then kimchi, fish sauce, and kimchi juice are mixed in. Once solidified, it's put in the food processor to smooth out. Addictive. I can't wait to try it on fresh corn this summer!

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