Gochujang Garlic Bread (200% Addicting!)

This post may contain affiliate links. Please read my disclosure policy for details.

Take your garlic bread to the next level with this insanely addictive Korean-style spicy garlic bread. The gochujang (Korean red pepper paste) adds truly unique umami flavors to the garlic butter. The spiciness kick is very subtle so that everyone can enjoy this!

Who doesn’t love garlic bread?!

I am a huuuge fan of garlic, not sure if this is my Korean side but I just love all garlicky food! Such a pity that with age I am having a hard time digesting raw garlic. So these days I tend to always cook garlic in everything I make.

A while ago, I saw this trendy garlic bread on Tik Tok. People roasted a whole garlic head instead of chopping raw garlic. Since then, I am ALWAYS making my garlic bread with roasted garlic. It’s just perfect, the garlic is as tasty as if it was raw, but it is much easier to digest AND it has a slightly caramelized flavor.

In this recipe, I have added some gochujang (Korean red pepper paste) and it is SERIOUSLY AWESOME! The gochujang paste adds this extra dimension of umami flavors without being spicy, just a subtle kick of spiciness, so it is also suitable for people who cannot handle spicy food. Korean red pepper paste has this spicy paprika flavor which goes really well in garlic butter. It’s hard to explain, so grab some butter and garlic and try this awesome garlic bread recipe. YOU WILL LOVE IT!

What Is Gochujang Garlic Bread?

Gochujang garlic bread is made with regular garlic butter to which I added some Korean red pepper paste. As mentioned earlier, in this recipe the garlic is roasted so it is easily digestible, and brings this subtle caramelized garlic flavor.

Since we are adding extra cheese on top, the baguette must be sliced horizontally so plenty of mozzarella can fit on top : )

Can Gochujang Be Substituted?

Not really. Gochujang is not comparable to any other chili paste. So I wouldn’t recommend substituting it with anything else. UNLESS you want to completely ignore it, this will also make a very flavorful garlic bread. Just a more regular one, as we know it.

iNGREDIENTS tO mAKE This Korean gARLIC bREAD

• garlic – I use a medium-sized garlic head. Use regular white garlic. Don’t follow this recipe and keep raw garlic. The garlic taste would be way too strong if using the same amount of garlic as stated in this recipe if you’re not roasting it.
• salt and pepper – season garlic with salt and pepper before roasting it.
• olive oil – drizzle olive oil on the garlic so that it doesn’t dry out while roasting.
• baguette – I used these small baguettes whose size is equal to half a regular long baguette. If you are making this recipe with a long baguette, then double the quantities. Depending on the baguette you are using, you may need to use less garlic butter. Once I bought a baguette that wasn’t very “dense” but extremely light, so the garlic butter ended up soaking the entire baguette down to the bottom of the baguette.
• mozzarella – I use shredded mozzarella but a whole mozzarella ball cut in slices is also fine.

gochujang butter:

• room temperature butter – take your butter out of the refrigerator so that it is easier to combine the butter with the other ingredients.
• gochujang (Korean red pepper paste) – the specificity of this recipe is that we are adding gochujang. So unless you want regular garlic bread, don’t skip gochujang : ) It truly adds an extra dimension!
• parmesan powder – I added a spoon of parmesan powder. It goes perfectly with the garlic flavors.
• dried parsley – dried parsley doesn’t really taste anything, but it is used a lot in Korean dishes to add some final touch and extra color to your dish. If you want to ACTUALLY TASTE the parsley, you can use fresh Italian parsley. I wouldn’t recommend the regular fresh parsley whose taste may not go too well with this recipe.
• olive oil – I added a tablespoon of olive oil to my garlic butter to thin out its consistency.

hOW TO mAKE gOCHUJANG gARLIC bREAD?

1. Roast the garlic – Preheat the oven to 200°C / 390°F. Cut the top part of the garlic and place it on top of some foil. Season the garlic with salt and pepper then drizzle some olive oil. Wrap up the garlic in foil and roast in the oven for 40 minutes.
2. Prepare the gochujang butter – In a bowl, squeeze the garlic out of its shell. Add butter, gochujang, parmesan powder, dried parsley and olive oil and combine everything together.
3. Cut the baguette in half and spread gochujang garlic butter on each half.
4. Add a generous amount of mozzarella on top.
5. Bake – Bake for 10 minutes at 200°C / 390°F.

How To Store The Garlic Butter?

You can place the gochujang garlic butter in an airtight container and store it in your refrigerator for up to one week. Before you use it, leave it for an hour outside the refrigerator so that it comes down to room temperature and gets more easily spreadable.

Do You Want More Korean Cheesy Recipes? Check These

• Korean Cheese Potato Pancakes
• Extra Cheesy Korean Buldak Ramen
• Cheese Dakgalbi

RECIPES IN YOUR INBOX? Don’t forget to subscribe to my newsletter to receive the latest recipe updates delivered for free directly to your inbox! Oh, and you will also find me on Youtube, Instagram, Facebook and TikTok. Come say hi and leave me a message, it is always a pleasure to connect with all of you!