This recipe appears in:Ideas in Food vs. Linguine alle Vongole: Part 1
Infused with gochujang (Korean chili paste), toasted sesame seeds, and bourbon, this unlikely flavored ghee (clarified butter) is shocking delicious. It was created as part of a larger clam recipe, but the butter can also be used to sauté fish, or as a poaching liquid and dipping sauce for clams and other seafood. The reserved sesame seeds and nori are reserved and used in the original clam recipe along with the butter, but can also be reserved as a flavorful topping for the cooked fish or seafood.
Note: Gochujang and teriyaki-flavored nori sheets can be found at Asian markets and many specialty food stores.
- 1/2 cup plus 3/4 tablespoon (125 grams) unsalted butter
- 5 3/4 tablespoons (50 grams) white sesame seeds
- 4 1/4 tablespoons (60 grams) bourbon
- 3 tablespoons (50 grams) gochujang (Korean red chili paste; see note above)
- 1/4 ounce (7 grams) teriyaki flavored nori sheets (see note above)
- 1 tablespoon (15 grams) toasted sesame oil
In a medium pan, melt butter over medium heat. Add sesame seeds and cook, stirring, until seeds and butter have both browned and become nutty and aromatic, about 10 minutes. Remove from heat and carefully pour in bourbon; it will sizzle and foam. Return pan to medium heat and cook until alcohol burns off, about 2-3 minutes.
Stir in gochujang and nori. Cook until all the water evaporates and the butter looks like clear red fat with the seeds and nori at the bottom, about 5 minutes. Strain gochujang ghee through a fine mesh sieve, reserving sesame seeds and nori in the refrigerator. Stir sesame oil into gochujang ghee and refrigerate in a covered container until ready to use, up to 2 weeks.