Place softened butter in a mixing bowl. Using a spoon or spatula, lightly whip the butter until it becomes smooth and airy. This helps incorporate the kimchi evenly and improves the final texture of the spread.

Add chopped kimchi, minced garlic, spring onion greens, and gochugaru to the whipped butter. Stir gently but thoroughly to combine. The mixture should look evenly speckled with kimchi and herbs.

Add honey or sugar, lemon or lime juice, salt, and black pepper. Mix again until fully incorporated. Taste and adjust seasoning if needed. The butter should have a balanced flavour profile combining creamy, tangy, spicy, and mildly sweet notes.

Transfer the butter mixture onto parchment paper or cling wrap. Shape into a log or store in a small airtight container. Refrigerate for at least 30 minutes to allow flavours to develop and the butter to firm up.

Once chilled, slice the butter into portions or scoop directly as needed. Allow it to soften slightly before spreading for the best texture.