Kimchi Butter
Seattle's bowl. Fermented heat, sweet cream butter, one melting pat.
Kimchi-miso hybrid
How this one is built
Our one deliberate fusion: 90-day cave-fermented napa kimchi cooked into a miso-pork broth, finished with a 7 g pat of cultured butter that freeze-dries as a pale disc and melts back on the pour. Lactic sourness, gochugaru heat, and dairy fat in strict balance. Developed for, and named by, our Capitol Hill regulars.
In the bowl
- Aged kimchi
- Cultured butter pat
- Pork belly chashu
- Scallion
- Toasted sesame
Tare & noodle
Kimchi-miso tare, gochugaru, roasted rice powder
Thick wavy noodle, 1.6 mm
Allergens
Wheat, soy. See toppings for egg, pork, chicken, fish, sesame, dairy. Shared equipment.
Specification
| Energy | 620 kcal |
|---|---|
| Protein | 26 g |
| Fat | 28 g |
| Carbohydrate | 64 g |
| Sodium | 1710 mg |
| Net weight | 124 g |
|---|---|
| Water | 410 ml at 100 °C |
| Bloom | 90 s, lid on |
| Above 2,000 m | +20–30 s, stir at end |
| Storage | Below 27 °C, no freezer |
Next to it on the shelf
Same method, different register
