Highly Addictive Kimchi Butter

We love butter and obviously we love kimchi, so combining the two was inevitable.  Almost any savoury dish will benefit from a spoonful or two of this elixir – stir it through hot peas or broccoli just before serving, lay a slice of it on a fillet of fish before baking in the oven, or just spread it on your toast.  If you’re really motivated, try using this butter in the centre of a homemade chicken kiev



Unsalted butter 250g, softened

Eaten Alive Classic Spicy Kimchi 250g

Eaten Alive fermented scotch bonnet paste 20g (optional)

-Firstly the kimchi needs to be thoroughly drained, too much liquid and the mixture will split.  Leave the kimchi to drain in a sieve over a bowl for a while.  Then squeeze it by hand to remove as much juice as possible, and finally lay it out on a couple of layers of kitchen paper.  (Save the juice, you can use it in dressings, you can cook potatoes or pulses in it, you can add it to a bloody Mary)

-Blend the drained kimchi and the softened butter in a food processor until it is smooth, add the chilli paste at this point if using

-Shape the butter into blocks or logs and wrap in parchment paper. You can store it in the fridge for up to 1 week or in the freezer for 3 months.




Pork & kimchi dumplings

A good dumpling filling needs three things: a little fat, some vegetables and lots of flavour. Using kimchi is a great way of adding two of those things, and pork along with a few aromatics and herbs will do the rest. Use minced chicken thighs or diced, stir-fried chilled vegetables (mushrooms, carrots and beansprouts work well) in place of the pork if desired. 


200g pork mince

1tsp salt

75g Classic Kimchi

2 spring onions

1/2 tsp minced garlic

1 tsp minced ginger

20g water

2 tsp shaoxing rice wine

2 tsp sesame oil

16 wonton wrappers



1. Combine the pork mince and salt and mix vigorously, until you see very fine white strands appear. This process will help with succulence.

2. Squeeze the liquid from the kimchi but keep it to one side. Finely chop the spring onion and kimchi and mix into the pork with the garlic, ginger, reserved kimchi liquid, water, shaoxing and sesame oil

3. Use a tea spoon to place a grape sized blob of filling into the middle of a dumpling wrapper. Use a brush or finger to moisten the edge of the wrapper with a little water, then fold so that the two edges meet. Using your 1st finger and thumb, carefully pleat the edge closed, gently squeezing out the air as you move from one side to the other.

4. Steam over boiling water for 4-5mins or until the pork is completely cooked. Serve with chilli oil and Chinese black vinegar.