At Uni restaurant in Boston, the chefs finish an Italian by way of Seoul braised kalbi oxtail dish with herby gremolata and this rich, vinegary kimchee butter. The butter would also add a funky richness served atop seared steak or braised short ribs, melted into steamed clams or mussels, or drizzled over a lobster roll.
- 1 1⁄2 cups kimchee (13 oz.)
- 1⁄2 lb. (2 sticks) unsalted butter, softened