This simple, flavorful cheesy gochujang garlic bread is sure to be a hit at your next gathering. It follows the classic steps of garlic bread but uses a gochujang-infused garlic butter for a punch of heat, smokiness, and sweetness. For cheese, use what you like—fresh mozzarella and chipotle cheddar work beautifully together. From start to finish this comes together in roughly 20 minutes.
Ingredients for gochujang garlic butter
Softened unsalted butter
Use softened unsalted butter so the flavors incorporate smoothly and you can control the saltiness. Cut the butter into pieces and leave at room temperature for about an hour to soften. Unsalted butter lets you season to taste.
Gochujang
Gochujang is a Korean red chili paste that brings spice, umami, smokiness, and a touch of sweetness—perfect as the main flavor in this butter. I use about 3 tablespoons in the recipe; adjust to your heat preference.
Garlic
Garlic adds essential aroma and depth. A little goes a long way—grate or mince 3 cloves and mix them into the butter for a balanced garlic flavor.
Parsley
Parsley brightens the butter and adds color. Curly or flat-leaf parsley both work; chop a handful and fold it into the mixture.
Salt
Season the butter with salt to taste to balance the sweetness and spice from the gochujang.
Cheesy Gochujang Garlic Bread
Ingredients
- 1 loaf French bread
- Mo zzarella cheese (as needed)
- Chipotle cheddar (as needed)
Butter ingredients
- 2 sticks softened unsalted butter
- 3 tbsp gochujang
- 3 cloves garlic, minced or grated
- 1 handful parsley, chopped
- 1 tsp salt, or to taste
Instructions
-
In a bowl, combine the softened butter with gochujang, grated garlic, chopped parsley, and salt. Mix until smooth and evenly blended.
- Slice the loaf of French bread in half horizontally and spread the gochujang garlic butter evenly over both cut sides.
- If you prefer a crispier base: bake the buttered bread at 420°F (215°C) for about 8 minutes first, then sprinkle on the mozzarella and chipotle cheddar and return to the oven until the cheese melts, another 5–10 minutes.
- For a quicker, softer result: top with cheeses immediately and bake at 420°F (215°C) for 20–25 minutes or until the cheese is fully melted and bubbly.
-
Finish with additional chopped parsley for freshness and serve warm.
Additional Info
Course: Appetizer
Cuisine: American, Asian fusion
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