I keep seeing a lot of videos on TikTok of people making gochujang garlic bread.
I LOVE GARLIC BREAD. I eat so much of it, at this point I think I am garlic bread first human second.
I also really like gochujang so this sounded like an amazing combination, I needed to try it!
Ingredients for the gochujang garlic bread
Here are the ingredients you are going to need to make this garlic bread:
- Garlic – the main ingredient of course. We are going to roast this, I’ll talk more about this later.
- A shallot – this is optional but it adds some extra flavour.
- Unsalted butter – I used unsalted so I can control the amount of salt. But salted butter works too, just don’t add any extra salt.
- Gochujang – I used 4 tablespoons, I felt like this was the perfect amount. But you could add less, or a little more if you wanted too.
- Chilli flakes – also optional. I like adding chilli flakes to my garlic bread, I think it tastes nice.
- Salt – to bring out the flavours, leave this out if you’re using salted butter.
- Cheese – I used mostly mozzarella with a little bit of cheddar. You can use whatever cheese you prefer.
Roasting the garlic and shallot
The first thing I did when making this garlic bread was roast the garlic and shallot.
This is completely optional, it just adds a sweet caramely flavour which tastes amazing.
It does take some time in the oven to roast, so if you wanted to save time and skip this step, you could.
Instead just mince the garlic and shallot, and then add this into your butter.
However, if you do skip roasting them, I recommend using less garlic. I used 2 bulbs, but instead only use 1, or maybe a little less.
When you roast garlic, the garlic flavour does become milder. That’s why it’s ok to use 2 bulbs. But if you are not roasting it, 2 bulbs might become overwhelming, so use less.
Unless you love extremely garlicky things, then you can use as much as you want.
Here’s how to roast them:
- Pre-heat your oven to 180c/350f.
- Cut the tops of your garlic bulbs off, so that the cloves are exposed. Also cut your shallot in half.
- Place these onto a sheet of tinfoil.
- Drizzle some olive oil over them, and sprinkle some salt over them too.
- Wrap them in the tinfoil, then roast for 1 hour in your oven.
- Let them cool for about 10 minutes, then they’re ready.
Like I said, it does take some time, but it is very much worth it!
What bread to use
You could use whatever bread you want to be honest.
If you watched my video, I expressed my confusion about my bread. I don’t know what bread I used.
All I know is that it is some kind of French loaf.
Every time I make garlic bread, I always lean towards using a French loaf. I feel like they always work best for garlic bread.
In my personal opinion, using a bread that is soft and fluffy in the middle, but has a hard crispy crusty, is best.
But again any bread will work!
A few tips
Don’t add too much garlic butter to your bread
I know you might think more is better.
But I’ve found when making garlic bread, you want to just add an even thin/medium-ish layer.
When you add too much, your garlic bread just ends up tasting a little to greasy, it’s like you’re biting into butter. Which I feel like this is not fun.
The amount of butter I made was perfect for my bread loaf. But your bread might be slightly smaller.
If you feel like you have extra butter, don’t just add it too the bread. You can keep it in your fridge and use it a different time.
Put it under your grill for a few seconds
This is very optional, but putting the garlic bread under your grill/broiler for a few seconds will make your cheese nice and crispy.
I like crispy cheese.
Making this without the cheese
If you wanted to make this without cheese, you could.
Just do everything the same, but bake it for maybe around 10-15 minutes, instead of 20-25.
Just keep an eye on it, it won’t need as long in the oven!
These are a few other recipes I think you also need to try:
Gochujang Garlic Bread
1 loaf crusted bread
Plus some cheese, I used a mix of mozzarella and cheddar but use whatever kind you want
- For the garlic butter:
2 bulbs garlic
250g unsalted butter
4 tablespoons gochujang
2 teaspoons chilli flakes
1/4 teaspoon salt
Some olive oil
Some parsley to sprinkle on top, optional
- Roasting the garlic and shallots:
- Pre-heat your oven to 180c/350f.
- Cut the tops of your garlic bulbs off, so that all the garlic cloves are exposed. Also cut your shallot in half, lengthwise. Place these onto a sheet of tinfoil.
- Drizzle some olive oil over these and sprinkle a little bit of salt on top too. Wrap them in the tinfoil.
- Place this into your oven and roast for 1 hour, or until the garlic is soft and slightly brown. Leave these to cool down for 10 minutes.
- Making the garlic butter:
- Pre-heat your oven to 200c/400f.
- Squeeze the garlic bulbs to get the cloves out and also peel the shallots.
- You want to mix the garlic, shallots, butter, gochujang, chilli flakes and salt. You can either do this in a food processor or just throw them into a bowl and mix. If you are doing it in a bowl though, you might need to slightly mince your shallot with a knife before adding it with the other ingredients, just so that it mixes in better.
- Putting the garlic bread together:
- Cut your bread in half, horizontally. Then spread a layer of gochujang butter onto both sides.
- Sprinkle your cheese over the bread, then bake at 200c/400f for around 20-25 minutes, or until the cheese is all melted and crispy. I also put mine under my grill for a few seconds to make it extra crispy but you don't have too.
- Now just cut into it and enjoy!