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Take your garlic bread to the next level with this insanely addictive Korean-style spicy garlic bread. The gochujang 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’m obsessed with garlic 🧄 I mean, I love anything and everything garlicky! But, I’ll admit, as I’ve gotten older, raw garlic has gotten a bit harder to digest. So now, I always prefer cooking it in whatever I’m making.
A while back, I saw this trendy garlic bread on TikTok where people roasted a whole head of garlic instead of using it raw. Honestly, it’s a game changer. Since then, I always make my garlic bread with roasted garlic, it’s so much better. Roasting keeps that bold flavor of raw garlic, but it’s way easier on the stomach, and you get this caramelized sweetness that’s just chef’s kiss.
For this recipe, I threw in some gochujang (Korean red pepper paste), and oh my gosh, it’s seriously awesome! Honestly, words don’t do it justice. Just grab some butter, garlic, and gochujang, make this recipe, and trust me, you’ll be hooked!
What is gochujang garlic bread?
Gochujang garlic bread is a flavorful twist on the classic garlic bread you know and love. Instead of raw garlic, which can be a bit intense, we use roasted garlic to give it a mellow, sweet, and caramelized flavor.
The gochujang adds this deep umami flavor with just a little kick of spice, but don’t worry, it’s not too intense. Even if you’re not big on spicy food, you’ll still love it. It has this cozy, paprika-like warmth that pairs perfectly with garlic butter.
To make this bread extra yummy, slice the baguette horizontally to create plenty of surface area for the gochujang garlic butter and load it up with melted mozzarella cheese on top. The result is a crispy, gooey, and flavor-packed garlic bread that’s perfect as a side or as a snack.
What is gochujang?
If you’re new to gochujang, it’s a Korean chili paste made from red chili powder, sticky rice, and fermented soybeans. It’s not super spicy but rather warm, smoky, and full of savory goodness.
Grab a box at an Asian grocery store, and I promise you’ll find a million ways to use it. For instance you can make the most iconic Korean dishes such as Korean fried chicken, dakbokkeumtang or dakgalbi.
Ingredients
- Garlic – I use a medium-sized head of regular garlic.
- Salt and pepper – Season the garlic with a pinch of salt and pepper before roasting to enhance its flavor.
- Olive oil – A little drizzle of olive oil keeps the garlic from drying out as it roasts.
- Baguette – I use a small baguette, about half the size of a standard one. If you’re using a full baguette, just double the other ingredients. Baguettes can vary in density, so you might not need all the garlic butter. For example, I once used a super airy baguette, and the butter soaked right through.
- Mozzarella – Shredded mozzarella works perfectly, but sliced mozzarella from a fresh ball is great too if you want those gooey cheese pulls.
Gochujang butter

- Room-temperature butter – Let the butter soften so it’s easy to mix with the other ingredients.
- Gochujang (Korean red pepper paste) – The star of the show! Gochujang adds a unique depth of flavor with a balance of umami, spice, and subtle sweetness. Don’t skip it unless you’re after regular garlic bread vibes.
Not really. Gochujang has a unique flavor that’s hard to replicate, so I wouldn’t recommend a substitute. But if you prefer, you can leave it out entirely and still have a delicious (though more traditional) garlic bread.
- Parmesan powder – Just a spoonful—it pairs beautifully with the roasted garlic and adds a cheesy, salty kick.
- Dried parsley – It’s often used as a garnish in Korean dishes. It adds a pop of color and a nice finishing touch. If you prefer a fresher flavor, swap it for finely chopped fresh Italian parsley.
- Olive oil – A tablespoon of olive oil helps thin out the butter mixture slightly, making it easier to spread evenly across the bread.
What bread can I use?
For best results, I recommend a French baguette about 2-3 inches (5-7 cm) wide and 12 inches (30 cm) long. It gives you the perfect ratio of crispy crust to buttery softness.
If you prefer a more pillowy texture, a soft French loaf is ideal.
For crust lovers, ciabatta or pane di casa work well, though the butter won’t absorb as easily.
How to make gochujang garlic bread?
- Roast the garlic – Preheat the oven to 390°F (200°C). Slice the top off the garlic bulb to expose the cloves. Place it on a piece of foil. Season with salt and pepper, then drizzle with olive oil. Wrap the garlic in foil and roast in the oven for 40 minutes, until the cloves are soft and golden.
- Prepare the gochujang butter – Once the garlic is roasted, squeeze the softened cloves into a bowl. Add the butter, gochujang, parmesan powder, dried parsley, and olive oil. Mix until well combined and smooth.

- Assemble the baguette – Cut the baguette in half lengthwise. Spread a generous layer of the gochujang garlic butter onto each half.
- Sprinkle a generous amount of mozzarella on top of each half.
- Bake – Place the baguette halves on a baking sheet and bake for 10 minutes or until the cheese is bubbly and golden around the edges.

Storage instructions
- Refrigerate: store the gochujang garlic butter in an airtight container in the refrigerator for up to one week.
- Freeze: for longer storage, you can freeze it! Simply shape the butter into a log using parchment paper, wrap it tightly, and place it in a freezer-safe bag or container. It will keep in the freezer for up to 3 months.
When you’re ready to use it, let refrigerated butter sit at room temperature for about 30 minutes to an hour to soften, making it easier to spread. If frozen, thaw it in the fridge overnight or let it sit at room temperature until it’s soft enough to use.
If you’ve made a big batch, slice the butter log into smaller portions before freezing so you can take out just what you need without thawing the whole thing!
Emma’s tips
- Pick the right bread – Go for a bread that’s at least 2-3 inches (5-7 cm) wide. As mentioned earlier, this size is perfect because it gives you plenty of surface area to spread the gochujang garlic butter while keeping a good balance of crispy crust and soft interior.
- Serve hot – Enjoy it fresh out of the oven while the cheese is still gooey and the bread is perfectly crisp. Once it cools, the cheese will firm up and lose its melty magic.
- Don’t skimp on the butter – Spread the gochujang garlic butter generously but evenly. Too little, and you’ll miss out on flavor. Too much, and the bread could get greasy. A nice, thin, even layer does the trick.
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Gochujang Garlic Bread
Ingredients
- 1 whole garlic head
- salt and pepper
- olive oil
- 1 small baguette | the ones that look like half a baguette
- mozzarella | shredded or whole
gochujang butter:
- 90 g room temperature butter
- ½ tbsp gochujang | Korean red pepper paste
- 1 tbsp parmesan powder
- ½ tbsp dried parsley | or fresh Italian parsley if you prefer
- 1 tbsp olive oil
Instructions
- Roast the garlic – Preheat the oven to 390°F (200°C). Slice the top off the garlic bulb to expose the cloves. Place it on a piece of foil. Season with salt and pepper, then drizzle with olive oil. Wrap the garlic in foil and roast in the oven for 40 minutes, until the cloves are soft and golden.
- Prepare the gochujang butter – Once the garlic is roasted, squeeze the softened cloves into a bowl. Add the butter, gochujang, parmesan powder, dried parsley, and olive oil. Mix until well combined and smooth.
- Assemble the baguette – Cut the baguette in half lengthwise. Spread a generous layer of the gochujang garlic butter onto each half (Note 1).
- Sprinkle a generous amount of mozzarella on top of each half.
- Bake – Place the baguette halves on a baking sheet and bake for 10 minutes or until the cheese is bubbly and golden around the edges.
recipe notes
Equipment
Video
Nutrition
The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.
