Ingredients

• 100g unsalted butter
• 1 tbps gochujang
• 1 clove garlic, minced
• 1 tsp sesame oil
• 1/2 tsp brown sugar
  

Method

1. Warm the butter, but not runny.
2. Mix together gochujang, garlic, sesame, sugar in a medium sized bowl.
3. Whisk with a fork to blend into a thick paste.
4. Add the butter, whisk and mash it with a spoon until smooth.
5. Place in the fridge for 1 hour to harden.
   

Notes

• The result should be a bright red-orange, with no chunks of butter.
• Use warm water to help melt the butter if it's not soft enough to blend.
• I'd bet a K-beater/stand mixer would work.
  
• Use it on-top of steak, fish, roasted vegetables, or mixed into fried rice