Gochujang Confit Garlic Bread Recipe

Introduction

This Gochujang Confit Garlic Bread offers a delightful twist on classic garlic bread by infusing it with the rich, spicy flavors of Korean gochujang and slow-roasted garlic. Crispy on the outside and soft with a flavorful butter spread inside, it’s perfect as a snack or an exciting side dish to your meal.

Ingredients

• 200g (7 oz) unsalted butter, room temperature
• ½ cup grated parmesan, plus extra for sprinkling
• 2 tsp sea salt
• 1 baguette, sliced lengthways
• Shichimi togarashi*, for sprinkling
• ¼ cup sliced spring onion (scallions)

Gochujang confit garlic:

• 500g (1 lb) garlic cloves
• 2 tbsp gochujang
• 3 whole star anise
• 2 bay leaves
• 1 tsp sea salt
• Vegetable oil, to cover

Instructions

1. Step 1: Preheat oven to 150°C (300°F). In a shallow ovenproof dish, combine garlic cloves, gochujang, star anise, bay leaves, and sea salt. Pour enough vegetable oil over to cover the garlic cloves, then gently stir to mix the gochujang into the oil. Roast in the oven for 1 hour and 30 minutes until the garlic is soft.
2. Step 2: In a small food processor, blend the butter, confit garlic cloves, and half of the roasting oil (reserve the rest for other uses). Add grated parmesan and salt, then process until the mixture is smooth and spreadable. Let it cool until thickened. Meanwhile, preheat your oven grill on high.
3. Step 3: Place the baguette slices cut-side up on a baking tray. Spread a generous layer of the gochujang garlic butter over each slice. Sprinkle with shichimi togarashi and extra parmesan. Grill for 1 to 2 minutes until the cheese melts and just starts to brown.
4. Step 4: Remove from the grill, transfer to a serving plate, and scatter with sliced spring onion. Serve hot for best flavor.

Tips & Variations

• If you prefer less heat, reduce the gochujang or use a mild chili paste. The reserved oil is great drizzled over noodles or roasted vegetables for added flavor.

Storage

Store leftovers of the garlic butter in an airtight container in the refrigerator for up to one week. Warm gently before spreading to restore softness. The prepared garlic bread is best enjoyed fresh but can be reheated briefly under a grill.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gochujang confit garlic ahead of time?

Yes, the confit garlic can be prepared a few days in advance and kept refrigerated in its oil. This allows the flavors to deepen.

What can I substitute for shichimi togarashi?

If you don’t have shichimi togarashi, a sprinkle of chili flakes combined with a pinch of sesame seeds and dried orange zest can offer a similar flavor profile.

Gochujang Confit Garlic Bread Recipe

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4.7 from 105 reviews

This Gochujang Confit Garlic Bread recipe combines the rich flavors of slow-roasted garlic infused with spicy gochujang and aromatic spices, blended into a parmesan-infused butter spread on crispy baguette slices. Perfect as a savory appetizer or side dish, it delivers a unique umami twist to classic garlic bread with a hint of heat and fragrance from shichimi togarashi and fresh spring onions.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Korean Fusion

Ingredients

Scale 1x2x3x

Gochujang Confit Garlic

• 500g (1 lb) garlic cloves
• 2 tbsp gochujang
• 3 whole star anise
• 2 bay leaves
• 1 tsp sea salt
• vegetable oil, enough to cover the garlic cloves

Garlic Butter Spread

• 200g (7 oz) unsalted butter, room temperature
• ½ cup grated parmesan, plus extra for sprinkling
• 2 tsp sea salt

Other

• 1 baguette, sliced lengthways
• shichimi togarashi, for sprinkling
• ¼ cup sliced spring onion (scallions)

Instructions

1. Prepare Gochujang Confit Garlic: Place the garlic cloves in a shallow ovenproof dish. Add the gochujang, star anise, bay leaves, and sea salt. Pour in enough vegetable oil to fully cover the garlic cloves and gently stir to blend the gochujang into the oil. Roast the dish in an oven preheated to 150°C (300°F) for 1 hour and 30 minutes until the garlic cloves are soft and confit.
2. Make the Garlic Butter: In a small food processor, combine the softened unsalted butter, the roasted confit garlic cloves, and half of the reserved confit oil (reserve the rest for other uses such as drizzling over noodles). Add the grated parmesan and sea salt, then blend until smooth and creamy. Set aside to cool until thick and spreadable. Meanwhile, preheat your oven grill to high heat.
3. Assemble the Garlic Bread: Lay out the baguette slices on a tray. Spread each piece generously with the gochujang garlic butter mixture. Sprinkle shichimi togarashi over the tops, then add extra parmesan cheese for more richness. Place the tray under the grill and cook for 1 to 2 minutes or until the cheese just melts and the bread edges crisp up.
4. Serve: Remove from the grill and transfer the garlic bread to a serving plate. Scatter with sliced spring onions for a fresh, vibrant finish and serve immediately while hot.

Notes

• The reserved confit oil is flavorful and can be drizzled over noodles, vegetables, or used in dressings.
• Adjust the amount of gochujang and shichimi togarashi to control the spice level to your preference.
• You can substitute the baguette with other crusty bread if preferred.
• For best results, use a food processor to achieve a smooth butter spread.
• This garlic bread is best served immediately to enjoy the contrast of crispy bread and creamy spread.

Keywords: gochujang garlic bread, confit garlic, spicy garlic bread, Korean fusion appetizer, parmesan garlic bread, grilled garlic bread