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 thyme sprigs
as needed, water

For sahm-jang butter: Add butter and sahm-jang to a nonreactive saucepan. Gently heat combined ingredients over medium heat. Whisk ingredients together as the butter melts. The result should be a smooth, homogenous sauce. If sauce breaks, add a little water, about 3 oz. at a time, and blend with an immersion blender. Alternate blending and adding water until emulsion is stable.

For miso butter: Add butter, white miso and thyme to a nonreactive saucepan. Gently heat combined ingredients over medium heat, whisking together as the butter melts. Pull thyme sprigs and add thyme leaves. The result should be a homogenous sauce. If sauce breaks, add a little water, about 3 oz. at a time, and blend with an immersion blender. Alternate blending and adding water until emulsion is stable.