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Kimchi garlic bread

Cheesy, zesty and surprisingly simple to make, this kimchi garlic bread is destined to become your go-to snack.
a woman tearing a piece of kimchi garlic bread off the loafChris Chen
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This garlicky delight is a moreish side dish or snack, well suited to both an evening in on the couch or a party with friends. The fusion take on garlic bread adds the zest of kimchi to the traditional cheese-and-garlic sourdough foundations, creating a scrumptious treat for all—but especially your vegetarian mates. One thing’s for certain, when you make this at home the aroma will have you drooling before it’s out of the oven.

“Aversions to the smell of garlic confuse me,” says Bec Vrana Dickinson. “Again, I want to reiterate: wear the odour proudly. It’s the perfumed result of a well-made snack. As you would’ve guessed, that was to warm you up to the fact that there’s a lot of garlic here. If you’ve got a garlic press, this is the time to use it, or you could just use garlic paste.”

Ingredients

Method

1.

Preheat the oven to 220°C. Line a baking tray with foil.

2.

Combine the butter, gochujang, spring onion, garlic and toasted sesame seeds in a bowl. Give the mixture a season.

3.

Slice into the bread loaf, not going all the way through, but almost – enough to keep the base attached. Place on the tray. Smear the butter between all the slices, then shove in the cheddar and kimchi. Wrap the stuffed loaf in foil.

4.

Bake for 15 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is melted and golden.

5.

Tear right into it with your hands. Garlic!

This recipe is an extract from Happy Hour Snacks by Bec Vrana Dickinson.

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