Add butter, gochujang, scallions, sesame oil, honey and salt to a medium mixing bowl. Using a firm rubber spatula, mix until cohesive.

Add cumin seeds to a medium skillet, place over medium heat and toast until fragrant, about 4 minutes. Remove from heat and transfer seeds to a mortar and pestle*. Lightly grind cumin seeds until roughly crushed. Add crushed cumin to a medium bowl with butter, lime zest, salt, garlic powder and onion powder. Using a firm rubber spatula, mix until cohesive.

Add butter, shallot, peppercorns, Dijon, sherry, thyme and salt to a medium mixing bowl. Using a firm rubber spatula, mix until cohesive.

In a mini food processor or spice grinder, add 4 teaspoons pink peppercorn and pulse until roughly crushed. Measure out 2 teaspoons and add to a medium bowl. Continue processing remaining peppercorns until finely ground; add to bowl with crushed peppercorns.

Add parmesan to processor or grinder and pulse until finely ground; add to bowl with peppercorns. Add butter, lemon zest and salt and, using a firm rubber spatula, mix until cohesive.

Pile butter mixture in center of a piece of plastic wrap. Use spatula to shape it into a rough log, then fold plastic wrap over butter. Gently roll log back and forth to smooth and even out shape. Twist ends of plastic like a candy wrapper to seal, then refrigerate until firm, about 30 minutes.