Vegan Gochujang Garlic Bread with Roasted Garlic and Melted Cheese
Korean-inspired comfort food that transforms classic garlic bread with the sweet heat of gochujang and creamy vegan cheese. Roasted garlic provides mellow sweetness that balances the fermented chili paste, while melted vegan mozzarella creates that perfect cheese pull. Perfect as an appetizer for Korean barbecue nights, game day snacking, or whenever you want familiar comfort food with an exciting twist. The make-ahead roasted garlic compound butter means you can have restaurant-quality garlic bread ready in minutes.
Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- 1 loaf French bread
- ½ cup vegan butter, softened
- 1 tablespoons gochujang
- 2 tablespoons vegan parmesan cheese(optional)
- 1 cup vegan mozzarella cheese
- chives, chopped
Instructions
- 1
Preheat oven to 400°F
- 2
Cut top off garlic head and place on foil with olive oil drizzle
- 3
Wrap garlic loosely in foil and roast directly on oven rack for 45 minutes
- 4
Remove garlic and cool until easy to handle
- 5
Squeeze roasted garlic cloves into medium bowl
- 6
Add softened vegan butter, gochujang, and vegan parmesan to bowl
- 7
Mash mixture with fork until smooth and well combined
- 8
Cut bread in half lengthwise
- 9
Spread butter mixture evenly over each bread half
- 10
Transfer to baking sheet and top with vegan mozzarella
- 11
Bake for 10-12 minutes until cheese melts
- 12
Top with chopped chives and slice to serve
Tips
Make the roasted garlic butter ahead and store refrigerated for up to a week for quick garlic bread anytime.
Start with 1 tablespoon gochujang and add more to taste - brands vary significantly in heat level.
Score the bread surface lightly before spreading butter mixture to help it penetrate and prevent sliding off.
Good to Know
Store leftover garlic bread covered at room temperature for 2 days or refrigerated for up to 5 days. Reheat in 350°F oven for 5-7 minutes.
Roast garlic and prepare compound butter up to 1 week ahead. Store refrigerated and bring to room temperature before spreading.
Serve immediately while cheese is melted and bread is crispy. Cut into 2-3 inch pieces for appetizer portions.
Common Mistakes
Don't skip cooling the roasted garlic to avoid melting the butter when mixing.
Use softened not melted butter to avoid mixture becoming too thin and sliding off bread.
Substitutions
FAQ
Can I use regular garlic instead of roasting it?
Yes, use 4-5 minced raw garlic cloves, but roasted garlic provides sweeter, mellower flavor that balances the gochujang better.
How long will this keep in the refrigerator?
The prepared compound butter keeps refrigerated for up to 1 week. Baked garlic bread is best eaten fresh but can be stored covered for 2-3 days.
Can I freeze the prepared butter mixture?
Yes, freeze the compound butter in portions for up to 3 months. Thaw in refrigerator overnight before using.