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
- In a food processor, add the kimchi and pulse until finely pureed. Transfer to a fine-mesh strainer set over a bowl, and press down hard to release as much of the liquid as possible.
- Once well-drained, fold the kimchee puree into the softened butter with a wooden spoon or spatula until evenly incorporated. If the butter mixture is too sticky, add some of the reserved kimchee liquid, about a tablespoon at a time (discard the rest of the liquid or save for another use). Taste the butter and season with salt as needed.