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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook low for 5 minutes until thickened. Then let cool to room temperature. | 2. In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms. | 3. Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired. Refrigerate or freeze leftovers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	6	tablespoons		50.88	4.7328	7.8144	0.5472
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
korean chili flake	1	teaspoon		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
scallion	2		trimmed chopped	64.0	14.68	3.66	0.38
ginger			peeled minced	-	-	-	-
butter	1		softened	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.