Kimchi Butter

Finely chop kimchi (80 g), removing any large pieces. Pat dry with paper towels to remove excess moisture.

Let drain on paper towels for 10 minutes.

In a large bowl, soften the butter (230 g) to room temperature.

Add the chopped kimchi (80 g) and kimchi juice (2 Tbsp).

Fold in the finely chopped sesame leaves (8–10 leaves).

Add the sesame oil (1 Tbsp) and toasted sesame seeds (1 tsp). Mix thoroughly until well combined.

Taste and adjust seasoning with salt (1 pinch) if needed.

Transfer the mixture to parchment paper or plastic wrap. Roll into a log shape, about 2 inches in diameter. Twist the ends to seal tightly.

Refrigerate for at least 2 hours to firm up.

Remove from the refrigerator 15 minutes before serving.

Slice into rounds or let soften for spreading. Serve on toasted sourdough bread.