Back with another garlic bread recipe! This time, we’re using Gochujang. If you’ve never heard of Gochujang before, it’s a Korean fermented red pepper paste that’s red, spicy with a tinge of sweetness. If you love a bit of spice in your garlic bread then you should definitely try out this recipe!

Gochujang can be found in Asian supermarkets and nowadays, even a lot of your normal grocers will have it too. It’s a thick paste that is quintessential to the Korean cuisine. It is found in so many Korean dishes such as the popular street food, Tteokbokki (spicy rice cakes), Ddakgalbi and so much more. The amazing thing about it is it’s super versatile and can be incorporated into many dishes, such as pasta, garlic bread etc for that extra kick of oomph.

Ingredients

1 loaf of any Italian bread (I used Pane de Casa)
2 garlic bulbs
125g butter, softened
1-2 tbsp gochujang (Korean red pepper paste), adjust to taste
1/3 parmesan
Parsley, chopped
Mozzarella
1-2 tbsp honey

Method

Chop the tops off of the garlic bulbs. Place them on a piece of foil, drizzle generously with olive oil, and sprinkle with salt and pepper. Fold up the piece of foil and bake at 180C / 350F for 1hr – 1hr15min or until the garlic and shallots are golden and caramelised. Leave to cool.

In a bowl, squeeze out the garlic and shallots. Add butter, gochujang, parmesan, parsley, salt and pepper, and mix well until combined.

Slice your loaf of bread in half lengthwise and spread over the mixture generously (you can also make slits in your bread to let the butter better seep through). Top with mozzarella cheese and grill/broil at 180C / 350F for 15-20 mins or until golden brown (remember to keep an eye on it and don’t let it burn!).

Once golden and crunchy, top with parsley and honey. Slice to serve.