Lime and Cilantro Compound Butter

Leave the butter (100 g) at room temperature for about 1 hour, until soft but not melted.

Use lime (60 g): zest the fruit and squeeze its juice. Finely chop the cilantro (4 g) and garlic (1.5 g).

Mix the softened butter with the lime zest and juice, sea salt (1.5 g), white pepper (1 g), cilantro, garlic, and gochugaru (0.5 g). Mix until the additions are evenly distributed.

Spoon the butter onto parchment, shape it into a firm log, and twist the ends. Refrigerate for about 1 hour until firm, then slice.