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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/gochujang-confit-garlic-bread-recipe/