Sahm-jang Butter and Miso Butter

Served with Grilled Leeks with Sahm-jang Butter, Chopped Almonds, Oyster Mushrooms Pan-Seared with Thyme and Miso Butter

From: Executive chef Edward Kim, Mott St., Chicago.

Sahm-jang Butter:
4 oz. sahm-jang (1 part Korean chili paste; 2 parts red miso)
8 oz. butter, unsalted
as needed, water

Miso Butter:
4 oz. white miso
8 oz. butter, unsalted
6 thym

Register to view the full article

Register to view this article

Already a member? .

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.