For the miso butter:
- 1 cup unsalted butter (2 sticks)
- 3 tablespoons white miso paste
- 1 tablespoon gochujang
- 2 garlic cloves, crushed
For the toppings:
- 3 scallions, sliced
- 2-3 red Thai chili peppers, seeded and sliced
- 1 teaspoon black and white sesame seeds
- 1 tablespoon roasted or toasted pumpkin seeds
- 1 tablespoon honey
To make the miso butter:
- Cut up the butter into cubes and place into a food processor. Pulse for 10 seconds.
- Add in the gochujang and garlic. Pulse again until smooth and creamy, about 30 seconds, scraping down the sides if necessary.
- Set aside in a small bowl.
To make the miso butter board:
- On a large wooden board, spread the miso butter evenly onto the board.
- Sprinkle on top the scallions, Thai chili peppers, sesame seeds, and pumpkin seeds.
- Drizzle with honey all over.
- Surround the board with sliced bread and crackers, or place in a basket on the side. Dig in!
- Make sure your butter is at room temperature before pulsing in a food processor, for a creamy result.
- I used white miso paste for this recipe, but feel free to use yellow or red miso paste as well. It will have a more intense flavor.
- You can find Thai red chili peppers at specialty markets (like Whole Foods or Asian markets). If you can't find Thai chili peppers, you can always sprinkle the miso butter with some red chili flakes for heat.
- When handling the chili peppers, use latex gloves when seeding and slicing so you don't end up with your eyes or mouth on fire!
- I don't recommend salting the miso butter spread or using salted butter. There's already enough sodium in the miso paste and gochujang.
- Make sure the wooden board you use is smooth without, dips or cracks. You definitely don't want the butter spread to get stuck in there! You can also use a marble surface for the miso butter board. I found this wooden board at TJ Maxx!
- You can make this miso butter in advance and store in the refrigerator in an airtight container for up to two weeks. Let it get to room temperature before serving.
- To freeze, put the miso butter in plastic wrap and roll into a log, sealing the ends. You can freeze for up to three months.
- Prep Time: 15 min
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian Fusion
- Serving Size:
- Calories: 480
- Sugar: 6.3 g
- Sodium: 81.2 mg
- Fat: 48.3 g
- Carbohydrates: 11.6 g
- Protein: 3.4 g
- Cholesterol: 122 mg
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