Kimchi butter from Kimchi: Essential Recipes of the Korean Kitchen (page 74) by Byung-Hi Lim and Byung-Soon Lim

  • fish sauce
  • garlic
  • leeks
  • butter
  • sea salt
  • mooli
  • Chinese leaves
  • gochujang
  • gochugaru
  • EYB Comments

    Requires 7-10 days to ferment kimchi before making recipe.

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

  • Eat Your Books

    Requires 7-10 days to ferment kimchi before making recipe.

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