Spice of the Month Recipe: Korean Pepper Butter

From our friends at Épices de Cru!
A tasty and lightly hot butter, great on grilled fish, a steak, or just on a nice slice of bread. Can be made a few days ahead or even frozen for a few weeks.

Zingerman's Korean Pepper

  • ½ cup salted butter, at room temperature
  • 1 Tbsp Korean Red Pepper Flakes
  • ¼ tsp dried garlic, ground
  • ¼ tsp toasted sesame oil
  • 2 scallions (green tops only), minced


  1. Place all ingredients in a bowl.
  2. Shape butter into a cylinder or transfer to a ramequin. Refrigerate.