Crispy and soft bread made with REAL garlic butter, with a sweet and spicy kick, and topped with lots and lots of melty cheese.
I love making my own garlic butter, with actual REAL garlic, and I thought, “why not add gochujang to it?” Gochujang is a Korean sweet and spicy chili paste, made from gochugaru (Korean red chili pepper powder), glutinous rice, fermented soybeans, barley malt powder, and salt.
The key to making the most wonderful garlic butter is to use softened unsalted butter and to roast the garlic. Using softened unsalted butter allows you to mix and incorporate everything together easily, and you can always adjust the amount of salt yourself instead. I roast my garlic heads for an hour in the oven in order to produce the most flavourful garlic butter. The smell of roasted garlic also makes the whole house smell so good and makes me hungry.
The cheese is optional, but I would highly recommend it because everything tastes and looks better when there’s an epic cheese pull. You can always adjust the amount of cheese to put on depending on your liking.
The cheesier it is, the better. Serve it while it’s hot!
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Cheesy Gochujang Garlic Bread
Ingredients
- 1 loaf French bread (sliced in half lengthwise)
- 4 heads of garlic
- Salt & Pepper
- 1 tbsp olive oil
- 110 g unsalted butter (softened)
- 1-2 tbsp gochujang (adjust to preferred spiciness level)
- ½ tbsp dried oregano
- ¼ cup fresh chives (or sub for 2 tbsp dried chives)
- 3 cups shredded mozzarella cheese
- Dried parsley
- 2 tbsp honey
Instructions
- Preheat the oven to 400°F.
- Chop off the top of each head of garlic. Place in foil and season with salt & pepper. Drizzle olive oil on top of the garlic heads. Wrap into a ball and roast in the oven for 50 minutes. Once it’s ready, let it cool for a bit until you can handle it with your hands, and squeeze out the garlic. Mash the baked garlic cloves using a fork.
- To make the gochujang garlic butter: In a bowl, mix together the softened unsalted butter, mashed roasted garlic, gochujang, oregano, and chives. Season with salt & pepper if necessary. Mix until combined and smooth.
- Preheat the oven to 350°F.
- Spread the gochujang garlic butter onto each half of the bread, and top with lots and lots of cheese.
- Bake in the oven for 10 minutes, or until the cheese has melted.
- Top with parsley and drizzle on the honey. Slice and enjoy hot!
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