Gochujang Chili Butter Board with Sesame and Scallions (Korean-Inspired)

How to Make Gochujang Chili Butter Board with Sesame and Scallions (Korean-Inspired)

1. 1

   Step 1: Whip the gochujang butter

   Let the unsalted butter soften to room temperature. In a medium bowl, beat the butter with gochujang, honey, toasted sesame oil, soy sauce, and rice vinegar until smooth and spreadable; taste and adjust balance—add a touch more honey for sweetness or more gochujang for heat.

   For this step

   • 1 cupunsalted butter, at room temperature
   • 3 tbspgochujang (Korean red chili paste)
   • 1 tbsphoney
   • 1 tsplow-sodium soy sauce
   • 1/2 tsprice vinegar
   
2. 2

   Step 2: Place and shape on a board

   Transfer the flavored butter to a serving board or large platter. Using the back of a spoon or an offset spatula, smear into a roughly 8 x 6-inch rectangle (or a generous mound) leaving shallow grooves to catch toppings — presentation makes it inviting.
   
3. 3

   Step 3: Toast sesame seeds

   In a dry skillet over medium heat, toast the sesame seeds, shaking the pan, until fragrant and lightly golden (about 1–2 minutes). Immediately scatter most of the seeds over the butter, reserving a pinch for finishing; gently press seeds into the surface so they adhere.
   
4. 4

   Step 4: Char and prep scallions

   Use the same skillet on medium-high with a small drizzle of neutral oil and quickly char the scallions until blistered and slightly blackened (about 2–3 minutes total), turning once. Chop most into 1-inch pieces and scatter over the butter, reserving a few whole charred tips for garnish.

   For this step

   • 4 stalksscallions (green onions)
   
5. 5

   Step 5: Toast the baguette slices

   Slice the baguette thinly (about 16–20 slices). Toast the slices in the skillet or under the broiler with a light brush of oil until golden and crisp (about 1–2 minutes per side on the skillet). Arrange alongside the board for spreading.

   For this step

   • 1 loafsmall baguette, thinly sliced (or rice crackers)
   
6. 6

   Step 6: Finish and serve

   Sprinkle the butter with the remaining sesame seeds and flaky sea salt, drizzle an extra whisper of sesame oil or a tiny squiggle of gochujang if you like more heat, and add the reserved scallion tips for height. Serve immediately with toasted baguette or crackers and let guests spread about 2 tablespoons per person.

   For this step

   • 1 tspflaky sea salt (for finishing)
   

1. Let the unsalted butter soften to room temperature. In a medium bowl, beat the butter with gochujang, honey, toasted sesame oil, soy sauce, and rice vinegar until smooth and spreadable; taste and adjust balance—add a touch more honey for sweetness or more gochujang for heat.
2. Transfer the flavored butter to a serving board or large platter. Using the back of a spoon or an offset spatula, smear into a roughly 8 x 6-inch rectangle (or a generous mound) leaving shallow grooves to catch toppings — presentation makes it inviting.
3. In a dry skillet over medium heat, toast the sesame seeds, shaking the pan, until fragrant and lightly golden (about 1–2 minutes). Immediately scatter most of the seeds over the butter, reserving a pinch for finishing; gently press seeds into the surface so they adhere.
4. Use the same skillet on medium-high with a small drizzle of neutral oil and quickly char the scallions until blistered and slightly blackened (about 2–3 minutes total), turning once. Chop most into 1-inch pieces and scatter over the butter, reserving a few whole charred tips for garnish.
5. Slice the baguette thinly (about 16–20 slices). Toast the slices in the skillet or under the broiler with a light brush of oil until golden and crisp (about 1–2 minutes per side on the skillet). Arrange alongside the board for spreading.
6. Sprinkle the butter with the remaining sesame seeds and flaky sea salt, drizzle an extra whisper of sesame oil or a tiny squiggle of gochujang if you like more heat, and add the reserved scallion tips for height. Serve immediately with toasted baguette or crackers and let guests spread about 2 tablespoons per person.