Gochujang Garlic Bread

5 from 10 votes

Take your garlic bread to the next level with this insanely addictive Korean-style spicy garlic bread. The gochujang adds a truly unique umami flavor to the garlic butter. The spiciness is very subtle, so everyone can enjoy it!

Course: Side Dish

Cuisine: Korean

Yield: small baguette

Calories: 1456kcal

Author: Emma Choi

Prep Time: 2

Active Time: 40

Total Time: 42

Equipment

Foil

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

US - M

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.

Notes

1. Garlic butter amount – This recipe makes enough garlic butter for the specific baguette I used, but baguette sizes can vary! If your baguette is smaller or thinner, you might not need all the butter. Just save any extra for later. Aim for a layer about 0.08 inches (2 mm) thick. Adding too much can make the bread overly buttery.

Nutrition