Sweet and savory kalbi butter is a riff on the traditional flavors of Korean BBQ. A mash-up of soy sauce, sesame oil, garlic, brown sugar and soft butter makes for a super-versatile compound butter. Put it on fish, chicken, or roasted vegetables, especially sweet potatoes. Make a double batch so you can have some now and more later.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 sweet potatoes
- 1/4 cup corn oil
- 2 tablespoons Sea salt
- 6 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, chopped
- 1 tablespoon ginger, minced
- 1/2 teaspoon Korean chili flakes, plus more for garnish
- 1 pound unsalted butter, softened
- Scallions, chopped
- flaky sea salt, preferably Maldon
Instructions
- Sweet potatoes: Preheat oven to 375 degrees F. Coat potatoes in corn oil, then roll in sea salt. Wrap in aluminum foil and bake until soft, 1 hour.
- Kalbi butter: Simmer soy sauce, sugars, and sesame oil in a small saucepan over high heat, just until sugars are dissolved, 1–2 minutes. Turn heat off to cool slightly, 5 minutes; soy mixture should still be warm, but not hot.
- Meanwhile, in a food processor, pulse garlic, ginger, and chili flakes until blended. Add the softened butter and pulse to incorporate. With the motor on, drizzle in the warm soy liquid, a little at a time, to fully combine with the butter mixture. Transfer this compound butter to a bowl and set aside. (Note: Can be stored in an airtight container for several weeks.)
- Assembly: Remove sweet potatoes from oven. Transfer to a plate and split down the middle. Spoon in a generous amount of kalbi butter. Garnish with scallions, sea salt, and chili flakes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 282 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 61 mg |
| Sodium | 351 mg |
Reviews
It is really good on sweet potatoes. Definitely will try on meat soon. If I were to make it again, I think I would lightly sauté or roast the garlic as it is a little strong being raw.
This is bad
Haven’t tried it however I’m pretty good at telling that something is going to taste good from reading the recipe… this will be, I think, delicious! Can’t wait to try it.
Yummy