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Gochujang spiced ghee in a jar
Korean spiced ghee with pure butter and gochujang chilli paste

Gochujang spiced ghee (Korean-Indian fusion butter)

Author: Flavelo
Recipes Quick Meals Sauces and Gravies
This recipe is a textbook example of culinary globalisation. The nutty, caramel notes of ghee meet the cornerstone of Korean cuisine, Gochujang (fermented chilli bean paste). The result is an 'umami-bomb' spiced butter that instantly elevates any simple dish (rice, noodles, roasted vegetables) to gourmet status.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 6 servings
🔥 Calories 280 kcal
🌍 Cuisine Korean-Indian Fusion

Ingredients

Equipment Needed

  • Small saucepan (preferably heavy-bottomed)
  • Metal sieve
  • Heatproof glass jar for storage

Allergen Information

⚠️ Milk
⚠️ Soya
⚠️ Sesame
⚠️ Gluten

Instructions

1 ✓

Melt the ghee in a small saucepan over medium heat. When liquid, reduce the heat.

Tip: Ghee has no milk proteins, so it has a higher smoke point, but the flavourings can burn easily.
2 ✓

Add the crushed garlic, sliced ginger, cinnamon, and pepper. Simmer gently for 2-3 minutes.

Tip: Aromatic compounds dissolve best in fat (fat-soluble flavours).
3 ✓

Stir in the Gochujang, soy sauce, and sugar. Cook for another 3-4 minutes, stirring constantly, until the paste darkens and the aromas meld.

Tip: We are evaporating moisture from the paste and soy sauce, which increases shelf life and concentrates the flavour.
4 ✓

Remove from the hob, stir in the sesame seeds. Strain through a fine sieve into a clean jar while hot for a clear oil, or leave the bits in for a rustic ragu.

Tip: Straining removes burnt or chunky bits, resulting in a clear, crimson spiced oil.
5 ✓

Let it cool and solidify. Use on toast, under eggs, or on boiled rice.

Tip: Ghee hardens in the fridge but remains spreadable.

Recipe FAQ

How long does it keep?
Since we cook the water out of both the ghee and the spices, it keeps in the fridge for weeks. Use it just like a flavoured butter!

Ingredients

  • 200 g Ghee (clarified butter)
  • 2 tbsp Gochujang (Korean chilli paste)
  • 2 cloves Garlic (crushed)
  • 1 cm Fresh ginger (sliced)
  • 1 pinch Cinnamon
  • 1 tbsp Soy sauce
  • 1 pinch Sugar
  • 1 tbsp Sesame seeds
  • 0.5 tsp Black pepper