Korean garlic bread is a delicious and easy-to-make appetizer or snack that can be enjoyed by everyone. This recipe is great for a crowd, as it can be easily doubled or tripled. It's also a great way to use up stale bread, as the garlic butter mixture will give it new life. The combination of sweet, savory, and spicy flavors makes this a favorite among all ages.
Ingredients
This recipe requires just a few simple ingredients:
- 1 loaf of bread (preferably stale)
- 1/2 cup (1 stick) butter, melted
- 3 cloves garlic, minced
- 1 teaspoon Korean red chili pepper flakes (gochugaru)
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
Instructions
- Preheat oven to 350°F (175°C).
- Combine melted butter, garlic, gochugaru, sesame oil, soy sauce, and honey in a small bowl.
- Slice the bread into 1-inch (2.5 cm) thick slices.
- Brush each slice of bread with the garlic butter mixture.
- Bake for 10-15 minutes, until golden brown.
- Serve hot and enjoy!
Tips
- For a spicier version, increase the amount of gochugaru.
- For a sweeter version, increase the amount of honey.
- For a more savory version, increase the amount of soy sauce.
FAQs
Q: What kind of bread should I use?
A: Any type of bread will work, but a stale loaf will give the best results. If you're using a fresh loaf, you may want to toast it lightly before brushing with the garlic butter mixture.
Q: How do I store leftovers?
A: Leftover garlic bread can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze garlic bread?
A: Yes, you can freeze garlic bread for up to 2 months. Toast directly from frozen for best results.
Q: Can I make this recipe vegan?
A: Yes, you can substitute the butter with a vegan alternative, such as coconut oil or vegan margarine.
Q: Can I make this recipe gluten-free?
A: Yes, you can use a gluten-free bread to make this recipe gluten-free.
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