Gochujang Garlic Bread Recipe

Garlic bread is a beloved appetizer or side dish for good reason - the combination of toasted bread, garlic, butter, and melted cheese is hard to beat. But as delicious as traditional garlic bread is, it can get boring after a while. That's where gochujang garlic bread comes in!

This innovative recipe swaps out regular garlic butter for gochujang garlic butter, adding a sweet, spicy, and umami-rich Korean flair to classic garlic bread.

Gochujang Garlic Bread Recipe

Gochujang is a thick, red chili paste that is a staple in Korean cooking. It's made from chili peppers, glutinous rice, fermented soybeans, and salt. The fermentation process gives gochujang a rich, complex flavor profile described as sweet, spicy, and umami. The umami quality comes from the fermented soybeans, giving gochujang almost a miso-like savoriness. The sweetness balances out the heat from the chili peppers.

When mixed with garlic butter and slathered on bread, gochujang transforms garlic bread from familiar to exotic and addictive. Keep reading to learn all about how to make gochujang garlic bread at home, from the ingredients to the step-by-step method.

Gather the Ingredients for Gochujang Garlic Butter

The star ingredient of gochujang garlic bread is of course the gochujang garlic butter. Making your own garlic butter rather than buying a pre-made tub allows you to control the flavor profile.

Here's what you'll need:

  • Softened butter - Use unsalted butter so you can control the salt level. Let 2 sticks of butter soften at room temperature for at least 1 hour.
  • Gochujang - Look for gochujang sold in a tub or squeeze bottle. For 2 sticks of butter, 3-4 tablespoons of gochujang is ideal.
  • Garlic - Fresh garlic is best! Grate or mince 4-6 cloves.
  • Shallot (optional) - Including minced shallot adds a subtle oniony sweetness.
  • Parsley - Chopped fresh parsley gives the butter a fresh flavor and color.
  • Salt - 1/4 teaspoon kosher salt balances the flavors. Omit if using salted butter.
  • Honey (optional) - A drizzle of honey rounds out the sweetness.

Once you have the ingredients, mix the softened butter with the gochujang, garlic, shallot, parsley, salt, and honey until fully combined. The butter is ready to transform your bread into something special!

Bake Gochujang Garlic Bread Two Ways

There are two ways to approach baking gochujang garlic bread - with or without pre-toasting the bread.

Option 1: Without Pre-Toasting

This method is faster but won't yield quite as crispy a result. However, it's still delicious!

  • Slice your loaf of bread in half horizontally.
  • Spread the gochujang garlic butter generously on the cut sides of the bread.
  • Add cheese if desired - mozzarella, cheddar, and pepper jack all pair well!
  • Bake at 400°F for 15-20 minutes until the cheese is melted and the edges of the bread are toasted. Keep an eye on it so the garlic butter doesn't burn.
  • Broil for 1-2 minutes at the end to really crisp and brown the cheese, if desired.
  • Slice into pieces and serve warm!

Option 2: With Pre-Toasting

This method crisps up the bread before adding the cheese for extra crunch.

  • Toast the sliced bread at 400°F for 3-5 minutes on each side first.
  • Spread the gochujang garlic butter over the toasted bread.
  • Top with shredded cheese.
  • Return to the oven until cheese is fully melted, about 5 minutes more.
  • Broil if you want the cheese extra browned and crispy.

The pre-toasting means this garlic bread crisps up nicely outside but stays soft and pillowy inside.

Flavor Variations to Try

Once you master the classic gochujang garlic bread, there are many flavor twists you can try:

  • Add minced jalapeño or sriracha to the butter for extra heat.
  • Use black garlic for a sweet, molasses-like richness.
  • Swap the gochujang for harissa or sambal oelek for more chili flavor.
  • Stir in grated Parmesan for added umami.
  • Mix in lime zest for citrusy brightness.
  • Sprinkle sesame seeds on top for crunch and nuttiness.

Keep it classic or get creative - either way, gochujang garlic bread makes an exciting change from the usual garlic bread!

Make Gochujang Garlic Bread Dairy-Free

This recipe can easily be made dairy-free by swapping out the butter for vegan butter and using vegan cheese.

For the gochujang garlic "butter", use:

  • Vegan butter - Look for soy-free options to avoid soy.
  • Extra virgin olive oil to thin out the vegan butter - about 1-2 tablespoons.
  • The other ingredients remain the same - gochujang, garlic, shallot, parsley, salt.

For the cheese, options include:

  • Daiya vegan mozzarella-style shreds
  • Follow Your Heart Parmesan
  • Miyoko's vegan mozzarella
  • Violife Just Like Mozzarella

Bake as instructed, keeping an eye on the vegan cheese to make sure it fully melts without burning. Cool slightly before serving and enjoy dairy-free!

Gochujang Garlic Bread Topping Ideas

In addition to or instead of cheese, top gochujang garlic bread with any of the following for extra flavor and crunch:

  • Sesame seeds - An absolute must! Toast them first to amp up the nutty flavor.
  • Toasted pine nuts - Toasting brings out the pine nuts' buttery richness.
  • Chopped cilantro - Fresh cilantro adds a brightness that complements the gochujang.
  • Scallions - Sliced scallions on top provide an oniony bite.
  • Furikake - This Japanese rice seasoning adds umami and crunch.
  • Gochugaru (Korean red pepper flakes) - Sprinkle these on for a touch of heat.
  • Everything bagel seasoning - For an everything bagel twist!

These creative toppings make it easy to customize your gochujang garlic bread.

How to Use Leftover Gochujang Garlic Butter

If you end up with leftover gochujang garlic butter, don't let it go to waste! This flavorful compound butter has many applications beyond garlic bread. Here are some delicious ways to use it up:

  • Spread it on top of grilled steak, chicken, or shrimp for Korean flavors.
  • Toss it with roasted potatoes or veggies right when they come out of the oven.
  • Stir a spoonful into pasta right before serving for easy weeknight flavors.
  • Spread it on bread and use it like you would regular garlic bread.
  • Rub it on corn on the cob before grilling or roasting.
  • Add a dollop to pan sauces, soups, and stews for umami depth.
  • Use it to make gochujang and garlic compound butter steak.

The possibilities are endless! Gochujang garlic butter is sure to become your new secret ingredient.

How to Store Gochujang Garlic Butter

To extend its shelf life, transfer any leftover gochujang garlic butter to an airtight container and store it in the fridge for up to 2 weeks. You can also freeze it for up to 3 months.

Here are some tips for storing it properly:

  • Let it cool to room temperature before refrigerating.
  • Press plastic wrap directly on the surface before sealing to prevent air exposure.
  • Portion it out into smaller amounts so you can thaw only what you need.
  • Label the container with the contents and date.

With proper storage, you can enjoy homemade gochujang garlic butter for weeks to come!


What kind of bread works best?

A crusty artisan loaf with a chewy interior is ideal, like a baguette or ciabatta. Soft sandwich breads don't hold up as well. Sturdy sourdough is also delicious!

Can I use jarred minced garlic?

It's better to use fresh garlic since the flavor will be brighter. But if you only have jarred, reduce the amount slightly as it's more pungent.

Can I freeze the dough after spreading it on the butter?

Yes! Assemble the garlic bread through the step of spreading on the butter. Wrap well in plastic and foil and freeze for up to 3 months. Thaw overnight and bake as directed.

What drink pairs well with gochujang garlic bread?

Beer or lighter red wines complement the flavors nicely. Or make it a Korean-inspired meal with soju, makgeolli, or Korean rice wine.

What side dishes go well with it?

Some tasty options include Korean staples like kimchi, japchae noodles, bulgogi beef, or soy-glazed vegetables. A crisp green salad balances the richness.


Gochujang garlic bread proves just how easy it is to reinvent a classic. With just a simple swap of regular garlic butter for a gochujang-spiked version, you can take garlic bread from familiar to exotic in no time.

Between the savory umami flavor, subtly sweet notes, and lingering heat, gochujang adds thrilling new dimensions to melted butter and cheese on crispy toasted bread.

Whether you stick to the basics or get creative with mix-ins and toppings, this recipe lets you experience comforting garlic bread in an exciting new way.

Gochujang Garlic Bread Recipe

Gochujang Garlic Bread

A fun and flavorful twist on classic garlic bread! Sweet and spicy gochujang chili paste mixed into the garlic butter makes this familiar appetizer exotic and addictive.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


  • 1 baguette loaf, sliced horizontally
  • 4 tablespoons gochujang (Korean chili paste)
  • 6 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 1/2 cup unsalted butter, softened
  • 1 cup shredded mozzarella cheese
  • 2 teaspoons sesame seeds


  • In a small bowl, mix together the gochujang, garlic, parsley, and softened butter until fully combined.
  • Spread the gochujang garlic butter evenly over the cut sides of the baguette.
  • Top with the shredded mozzarella cheese.
  • Bake at 400°F for 12-15 minutes until the cheese is melted.
  • In the last 2 minutes of baking, switch to broil to crisp the cheese.
  • Sprinkle with sesame seeds before serving.
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