We asked four pioneering Korean-American chefs to collaborate on one recipe. The result: Korean Pancakes with Coca-Cola-Braised Tongue, Pickled Jalapeños & Scallion Salad in a Soy-Ginger Vinaigrette.
Below is the third component, created by Dennis Lee of Namu Gaji. See the next step here.
Recipe adapted from Dennis Lee, Namu Gaji, San Francisco
Yield: ¾ cup bonito butter
Cook Time: 15 minutes
2 sticks (½ pound) unsalted butter
⅓ cup dried bonito flakes
In a small saucepan set over low heat, melt the butter, swirling the pan occasionally. Once the butter is melted, stir in the bonito flakes. Turn off the heat and set aside for 10 minutes. Set a fine-mesh sieve over a medium bowl and strain the butter, using a rubber spatula to press down on the bonito flakes to extract all of the butter from them. Discard the bonito flakes and pour the infused butter into an airtight container and refrigerate until using.