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Snack


## Ingredients

- 200g all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp baking powder
- 250ml water
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 200g vegan kimchi, chopped
- 100g scallions, chopped
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp ginger, minced
- 2 tbsp vegetable oil, for frying

## Ingredient Substitutes

If you have trouble finding some of the ingredients listed above, you can use these substitutes:

- All-purpose flour: Use gluten-free all-purpose flour if you want a gluten-free version.
- Soy sauce: Use tamari or coconut aminos for a soy-free alternative.
- Sesame oil: Substitute with another oil such as olive oil or sunflower oil.
- Vegan kimchi: If you can't find vegan kimchi, you can make your own or use sauerkraut with added Korean red pepper flakes.

## Step-by-Step Instructions

1. In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, sugar, and baking powder. Whisk until evenly mixed.

2. Gradually pour in the water, soy sauce, and sesame oil. Whisk until the batter is smooth and free of lumps.

3. Add the chopped vegan kimchi, scallions, onion, garlic, and ginger to the batter. Stir until well combined.

4. Heat a non-stick pan over medium heat and add a tablespoon of vegetable oil.

5. Scoop about 1/4 cup of batter into the pan, spreading it out into a thin, even layer. Cook for 3-4 minutes, or until the bottom is golden brown and crispy.

6. Carefully flip the pancake and cook for an additional 3-4 minutes, or until the other side is golden brown.

7. Repeat with the remaining batter, adding more oil as needed.

8. Serve the pancakes warm with your choice of dipping sauce.

## Nutrition Information

Given the ingredients listed, each serving of Vegan Kimchi Pancakes provides approximately:

- Calories: 210
- Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g

## Tips for Making the Perfect Vegan Kimchi Pancakes

- Ensure the batter is not too thick, as this can result in dense and heavy pancakes.
- Adjust the heat as needed to prevent burning the pancakes.
- Experiment with additional toppings such as tofu or mushrooms for added texture and flavor.

## Conclusion

Vegan Kimchi Pancakes are a delicious and healthy alternative to traditional Korean pancakes. With this easy recipe, you can enjoy a tasty and satisfying snack or appetizer any time. Don't forget to try out the ingredient substitutes and enjoy the amazing flavors these pancakes have to offer!

## FAQs

### Can I freeze the pancakes for later?

Yes, Vegan Kimchi Pancakes can be frozen. Just make sure to let them cool completely before storing them in an airtight container or freezer-safe plastic bag. When you're ready to enjoy them, reheat them in the oven or a skillet over low heat until warmed through.

### Can I use store-bought kimchi?

Yes, you can use store-bought kimchi. Just make sure it's vegan, as some traditional kimchi contains fish sauce or shrimp paste.

### Can I make these pancakes gluten-free?

Absolutely! Simply replace the all-purpose flour with a gluten-free all-purpose flour blend.

### What kind of dipping sauce can I serve with these pancakes?

You can serve these pancakes with a simple soy sauce-based dipping sauce or try a more traditional Korean dipping sauce made with soy sauce, rice vinegar, sesame oil, and a pinch of sugar.

### Can I add other vegetables to the pancakes?

Yes, feel free to add other veggies like shredded carrots, zucchini, or bell peppers for extra flavor and texture. Just make sure not to overload the batter, as this may affect the pancake's ability to cook evenly.


Discover these tasty Vegan Korean Kimchi Pancake recipe with easy ingredient substitutes, nutritional info, and helpful tips for a scrumptious snack.

Vegan Korean Kimchi Pancakes


## About Richard Bertinet

### His Background

Richard Bertinet is a French chef, baker, and author renowned for his incredible baking skills and innovative recipes. He has been in the baking industry for more than 30 years and has trained at the prestigious Ecole Lenotre in France. Richard has authored several best-selling baking books and currently runs a successful baking school in Bath, England.

### His Influence on Baking

Richard Bertinet has been a game-changer in the world of baking. He has introduced new techniques and approaches to traditional recipes, making them more accessible to home bakers. His expertise in combining flavors and textures has resulted in some truly mouthwatering creations, such as the apple and caramel brioche we will be discussing today.

## The Magic of Brioche

### What Makes Brioche Special

Brioche is a French pastry that stands out because of its rich and tender texture. It is made with high amounts of eggs and butter, which give it a unique flakiness and luxurious mouthfeel. Brioche dough is versatile and can be used in various recipes, including sweet and savory dishes.

### The Different Varieties of Brioche

There are several varieties of brioche, ranging from the classic plain brioche to those filled with fruit, chocolate, or cheese. The apple and caramel brioche we will be preparing today is a delightful combination of sweet, tangy apples and luscious caramel sauce, all wrapped in a buttery, soft brioche dough.

## Ingredients

### For the Brioche Dough

- 500g strong white bread flour
- 1 tsp instant yeast
- 80g caster sugar
- 10g fine sea salt
- 250g full fat milk
- 140g unsalted butter, softened
- 2 eggs

### For the Caramel Apple Filling

- 4 apples, peeled, cored, and diced
- 100g caster sugar
- 50g unsalted butter
- 3 tablespoons water
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice

## Step-by-step Recipe

### Preparing the Brioche Dough

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Add the softened butter, milk and eggs, ensuring they are all at room temperature. Mix until a soft dough forms. If using a stand mixer, mix on slow for around 4 minutes or until the dough comes together.
3. Knead the dough on a un-floured surface using the slap and fold method for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, mix on high for around 15-20 minutes or until you reach window pane consistency.
4. Lightly flour the top of the dough and a large bowl for proofing. Cover with plastic wrap or a damp towel, and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.

### Preparing the Caramel Apple Filling

1. In a heavy bottomed saucepan, melt the butter then add the apples and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns into a golden caramel color.
2. Add the cinnamon and lemon juice to the caramel mixture, and mix until combined. Set aside to cool.

### Assembling the Brioche

1. Once the dough has risen, transfer to a flat and lightly floured surface, then flatten it out using your hands until you have a rectangular shape.
2. Spread the cooled caramel apple filling evenly over the dough, leaving a small border around the edges.
3. Roll up the dough tightly into a log, starting from the long edge closest to you, and pinch the seam to seal it.
4. Roll the log into itself to form a circular wheel and place on a baking sheet-lined 9-inch tin.
5. Let rise or an additional hour or until the dough has doubled in size.

### Baking the Brioche

1. Preheat your oven to 180°C (350°F).
2. Whisk together an egg with a pinch of salt and brush onto the proofed brioche.
3. Using a mandolin, thinly slice an apple and use as topping and decoration on the brioche.
4. Bake the brioche for 25-30 minutes, or until golden brown and cooked through. Allow it to cool slightly before serving.

## The Nutritional Breakdown

Before we dive into the delicious details of this recipe, it's crucial to comprehend the nutritional value that each bite of this Apple Caramel Brioche brings to the table. With the given ingredients, this recipe can serve up to 12 portions, each weighing approximately 166 grams.

Here's the nutritional information per serving:

- Calories: 365
- Carbohydrates: 50g
- Protein: 8g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 450mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 20g
- Vitamin A: 600IU
- Vitamin C: 3.5mg
- Calcium: 50mg
- Iron: 2.5mg

## Tips and Tricks

- To ensure your brioche dough rises properly, make sure your yeast is fresh and active.
- When making the caramel for the apple filling, be patient and watch it closely to prevent burning.
- Feel free to adjust the amount of cinnamon or add other spices, such as nutmeg or allspice, to suit your taste preferences.

## Serving Suggestions

Serve your apple and caramel brioche warm, with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream. It also pairs well with a hot cup of coffee or tea.

## Storing and Reheating

Store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, place the brioche in a preheated 180°C (350°F) oven for 5-10 minutes, or until warmed through.

## Conclusion

Richard Bertinet's apple and caramel brioche is a delightful treat that combines the rich, buttery texture of brioche with the irresistible flavors of caramelized apples. By following this step-by-step recipe, you can bring this delicious creation to life in your own kitchen.

## FAQs

### Can I use store-bought brioche dough for this recipe?

Yes, you can use store-bought brioche dough as a convenient alternative to making your own. Just follow the steps for preparing the caramel apple filling and assembling the brioche.

### What other fruit can I use in this recipe?

Pears, peaches, or plums would also work well in place of apples, or you can try a combination of your favorite fruits.

### Can I freeze the unbaked brioche?

Yes, you can freeze the unbaked brioche. Arrange the unbaked slices on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag and store for up to 1 month. When you're ready to bake, place the frozen slices on a prepared baking sheet and let them thaw at room temperature for about 1 hour before baking as directed.

### How can I make this recipe vegan?

To make this recipe vegan, you can replace the butter with a vegan butter substitute, use a flax egg or commercial egg replacer instead of eggs, and use a plant-based milk in place of any dairy ingredients.

### Can I make this brioche ahead of time?

Yes, you can prepare the brioche dough a day ahead and let it rise in the refrigerator overnight. When you're ready to assemble and bake the brioche, remove the dough from the refrigerator and allow it to come to room temperature before proceeding with the recipe.


Incredibly light and fluffy brioche filled with caramelised apple and cinnamon. Follow Richard's process in his YouTube video to get the best results.

Richard Bertinet Apple Caramel Brioche


## Ingredients

### Meatballs

- 500g ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small jicama, peeled and grated (about 150g)
- 1 carrot, grated (about 100g)
- 1/4 cup chopped cilantro
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil (for frying)

### Sauce

- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)

## Instructions

### Preparing the Meatballs

1. In a large mixing bowl, combine ground pork, onion, garlic, jicama, carrot, cilantro, oyster sauce, fish sauce, cornstarch, sugar, and black pepper. Mix until well combined.
2. Shape the mixture into 1.5-inch meatballs, placing them on a plate or tray as you go.

### Cooking the Meatballs

You can choose to fry or bake the meatballs.

To Fry:

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add meatballs to the skillet, cooking in batches if necessary to avoid overcrowding.
3. Cook meatballs, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Transfer cooked meatballs to a plate and set aside.

To Bake:

1. Place the meatballs in a baking tin lined with foil or parchment paper.
2. Bake in a pre-heated oven at 180C or 350F for around 15 minutes or until the meatballs are cooked through.

### Preparing the Sauce

1. In the same skillet used for the meatballs, heat 1 tablespoon of vegetable oil over medium heat.
2. Add minced garlic and cook until fragrant, about 30 seconds.
3. Stir in tomato sauce, chicken broth, fish sauce, sugar, and black pepper. Bring the sauce to a simmer.

### Combining the Meatballs and Sauce

1. Add the cooked meatballs to the simmering sauce.
2. Slowly pour in the cornstarch slurry, stirring continuously to thicken the sauce.
3. Simmer for an additional 5-7 minutes, or until the sauce has reached your desired consistency.

## Nutrition Information

For a serving size of 5 meatballs with sauce, the approximate nutritional values are as follows:

- Calories: 280 kcal
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 850mg
- Total Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 20g

Please note that these values may vary slightly based on the specific ingredients used and individual cooking techniques.

## Ingredient Substitutions

### Jicama Substitutes

Since jicama can be difficult to find for some, you may consider the following alternatives:

- Green apple: Provides a similar crunch and slight sweetness, though it has a more pronounced tartness.
- Daikon radish: Offers a similar texture and mild flavor, but is less sweet than jicama.
- Turnip: Another crunchy alternative, turnips are also less sweet and have a slightly more earthy flavor.

### Other Ingredient Substitutes

- Fish sauce: If you cannot find fish sauce, you can substitute it with soy sauce or Worcestershire sauce, though the flavor profile will be slightly different.
- Oyster sauce: In place of oyster sauce, you may use hoisin sauce or a combination of soy sauce and sugar.

## Serving Suggestions

Vietnamese Xiu Mai Meatballs can be enjoyed in various ways:

- Serve as an appetizer with toothpicks and a side of the sauce for dipping.
- Place the meatballs in a crusty baguette to create a delicious Banh Mi sandwich.
- Serve alongside steamed jasmine rice and a side of sautéed or steamed vegetables for a complete meal.

## Final Thoughts

Vietnamese Xiu Mai Meatballs are a versatile and flavorful dish that can easily be adapted to suit your taste preferences and the ingredients available in your region. Whether enjoyed as an appetizer, in a sandwich, or as part of a meal, they are sure to be a hit with your friends and family.

## FAQs

### Can I use ground chicken or turkey instead of pork?

Yes, you can substitute ground chicken or turkey for pork, but keep in mind that the meatballs may have a slightly different texture and flavor.

### Can I make the meatballs ahead of time and freeze them?

Yes, you can prepare the meatballs, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a resealable plastic bag for storage. To cook, thaw the meatballs in the refrigerator and follow the cooking instructions as written.

### Is there a vegetarian alternative for the meatballs?

You can use a combination of finely chopped mushrooms, tofu, and/or cooked lentils as a base for vegetarian meatballs. Adjust seasonings and binders accordingly.

### How long can I store the cooked meatballs and sauce?

You can store the cooked meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.

### Can I use canned tomato sauce instead of making my own?

Yes, you can use canned tomato sauce as a shortcut. Be sure to adjust the seasonings to taste, as canned sauces may have different flavor profiles.

## Tips for Perfect Vietnamese Xiu Mai Meatballs

To ensure that your Vietnamese Xiu Mai Meatballs turn out delicious every time, consider these helpful tips:

- Avoid overmixing the meatball mixture. Overmixing can lead to tough, dense meatballs. Mix the ingredients until just combined for a tender and juicy final product.
- Use a cookie scoop for uniform meatballs. A cookie scoop can help you create evenly-sized meatballs, ensuring they cook at the same rate.
- Don't overcook the meatballs. Overcooking can cause the meatballs to become dry. Monitor them closely and cook until just cooked through.
- Adjust seasonings to taste. The provided recipe is a great starting point, but feel free to adjust seasonings to suit your preferences. You may want to add more fish sauce, sugar, or black pepper depending on your taste.
- Experiment with different sauces. While the tomato-based sauce provided is a classic choice for Xiu Mai Meatballs, you can also try serving them with other sauces, such as a sweet and sour sauce or a spicy chili sauce.


Try these incredible Vietnamese Meatballs also known as Xiu Mai made with ground pork, jicama, mixed vegetables, soy, oyster and tomato sauce.

Vietnamese Meatballs Xiu Mai


## What is Matcha?

Matcha is a finely ground powder made from specially grown and processed green tea leaves. It has been a staple in Japanese tea ceremonies for centuries and has gained worldwide popularity in recent years due to its vibrant green color, unique flavor, and numerous health benefits.

### The History of French Toast

French toast is a dish made of sliced bread soaked in a mixture of eggs, milk, and sugar, then fried until golden brown. Its origins date back to ancient Rome, but it has since become a beloved breakfast staple around the world, with many countries putting their unique twist on the recipe.

## Making Matcha French Toast

Let's dive into the process of making your own matcha French toast at home!

### Ingredients

- 4 large eggs
- 240ml whole milk (1 cup)
- 1 tablespoon (15g) granulated sugar
- 2 teaspoons (4g) matcha powder
- 1 teaspoon (5ml) pure vanilla extract
- 1/4 teaspoon (1g) salt
- 8 slices of thick-cut bread (e.g., brioche or challah)
- Butter or oil, for frying

### Preparation

1. In a large bowl, whisk together the eggs, milk, sugar, matcha powder, vanilla extract, and salt until the mixture is smooth and well combined.
2. Soak each slice of bread in the matcha mixture for about 30 seconds per side, making sure the bread is fully coated but not too soggy.
3. Place the soaked bread slices on a wire rack to allow any excess liquid to drip off.

### Cooking

1. Heat a large skillet or griddle over medium heat and add a generous amount of butter or oil.
2. Cook the soaked bread slices for 3-4 minutes per side or until they are golden brown and cooked through.
3. Serve your matcha French toast warm, topped with your favorite accompaniments like fresh fruit, whipped cream, or maple syrup.

## Matcha French Toast Variations

### Matcha Stuffed French Toast

Add a delicious twist to your matcha French toast by creating a matcha cream cheese filling. Mix together cream cheese, sugar, and matcha powder until smooth. Spread a layer of the matcha cream cheese mixture between two slices of bread before soaking and frying as directed above.

### Matcha French Toast with Matcha Maple Glaze

Elevate your matcha French toast by drizzling it with a matcha maple glaze. Simply whisk together maple syrup, matcha powder, and a splash of vanilla extract until smooth. Drizzle the glaze over your cooked matcha French toast for a sweet and vibrant finishing touch.

### Healthy Matcha Oven-Baked French Toast

For a healthier alternative, try making your matcha French toast in the oven. After soaking the bread slices in the matcha mixture, arrange them on a greased baking sheet. Bake at 375°F (190°C) for 20-25 minutes, flipping the slices halfway through, until they are golden brown and cooked through.

## Nutrition Information

Considering the ingredients provided, a serving of matcha French toast (2 slices) contains approximately:

- Calories: 350
- Fat: 15g
- Carbohydrates: 40g
- Protein: 14g

Keep in mind that these values can vary depending on the type of bread used and any additional toppings or accompaniments.

## Pairing Matcha French Toast

Matcha French toast pairs well with fresh fruit, yogurt, or a side of crispy bacon. For a refreshing beverage, try serving it with a cold glass of orange juice or a warm cup of green tea to enhance the matcha flavor.

## FAQs

### What type of bread is best for making matcha French toast?

Thick-cut bread like brioche or challah works best for matcha French toast, as it can hold up well to the soaking and frying process.

### Can I use a different type of milk in the recipe?

Yes, you can substitute almond milk, oat milk, or another milk alternative if you prefer. Just keep in mind that the flavor and texture may be slightly different.

### How can I store leftover matcha French toast?

Store any leftover matcha French toast in an airtight container in the refrigerator for up to 2 days. To reheat, place the slices on a baking sheet and warm them in a preheated 350°F (175°C) oven for 5-10 minutes.

### Can I make matcha French toast ahead of time?

While matcha French toast is best enjoyed fresh, you can prepare the matcha mixture and soak the bread slices the night before. Store them on a wire rack in the refrigerator, covered with plastic wrap, and fry them in the morning.

### Is matcha French toast suitable for vegetarians?

Yes, matcha French toast is suitable for vegetarians, as it does not contain any meat products. However, it is not vegan due to the use of eggs and dairy in the recipe.


Fill your home with the incredible smells of matcha, butter and french toast with this incredible Matcha French Toast. Perfect breakfast for the family.

Matcha French Toast


## History of Vietnamese Baguette

### The French Influence

The Vietnamese baguette, or Bánh Mì, has a fascinating history that dates back to the French colonization of Vietnam in the late 19th century. The French introduced the concept of the baguette to Vietnam, and with it, the idea of using bread as a staple in their cuisine.

### The Vietnamese Touch

Over time, the Vietnamese people adapted the French baguette to suit their tastes and ingredients, creating the Bánh Mì we know today. The Vietnamese version of the baguette is lighter and crispier than its French counterpart, making it perfect for sandwiches filled with delicious and savory ingredients.

## Ingredients

### Bread Flour

1 kg bread flour

### Instant Yeast

2 tsp instant yeast

### Salt

10 g salt

### Water

720 g water

## Instructions

### Preparing the Dough

1. In a large mixing bowl, combine the bread flour, instant yeast, and salt.
2. Gradually add the water, mixing until a smooth and slightly sticky dough forms.
3. Knead the dough using the slap and fold method for about 10 minutes, or until it becomes elastic and smooth. Do not add any additional flour.
4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 1 to 1.5 hours, or until doubled in size.

### Shaping the Baguettes

5. After the dough has risen, divide it into 4 equal portions.
6. Shape each portion into a rough rectangle, then roll it into a tight log, pinching the seam to seal.
7. Place the shaped baguettes on a baking sheet lined with parchment paper, seam-side down.
8. Cover the baguettes with a damp cloth and let them rise for 30 to 45 minutes, or until they have slightly puffed up.

### Baking the Baguettes

9. Preheat your oven to 450°F (230°C) and place a baking tray filled with water on the bottom rack to create steam.
10. Once the oven is heated, use a sharp knife or razor blade to make diagonal slashes on the top of each baguette.
11. Bake the baguettes for 20 to 25 minutes, or until they have a deep golden-brown crust and sound hollow when tapped on the bottom.
12. Remove the baguettes from the oven and let them cool on a wire rack.

### Nutrition Information

Based on the ingredients used, here's a rough estimate of the nutrition information for one Vietnamese baguette:

- Calories: 560 kcal
- Carbohydrates: 116 g
- Protein: 19 g
- Fat: 1.5 g
- Sodium: 980 mg

Please note that this nutrition information may vary depending on the specific brand of ingredients used and serving size.

## Serving Suggestions

Vietnamese baguettes are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days. They are perfect for making Bánh Mì sandwiches, which can be filled with an array of ingredients such as grilled meats, pickled vegetables, fresh herbs, and spicy sauces.

## FAQs

### Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the texture of the baguette may be slightly different. Bread flour has a higher protein content, which helps create the chewy texture that is characteristic of baguettes.

### Can I make this recipe without a stand mixer?

Absolutely! You can mix the ingredients in a large bowl and then knead the dough using the fold and snap method for about 10 minutes until it becomes elastic and smooth. Please refer to the video we have attached below.

### How do I store leftover Vietnamese baguettes?

Store leftover baguettes in an airtight container or plastic bag at room temperature for up to 2 days. To refresh the crust, you can reheat the baguette in a preheated oven for a few minutes before serving.

### Why is my baguette not as crispy as I want it to be?

The crispiness of the baguette's crust is affected by the oven temperature, steam, and baking time. Make sure your oven is preheated properly, and there is enough steam created by the water-filled baking tray. You may also need to increase the baking time slightly to achieve a crispier crust.

### Can I freeze the dough for later use?

Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and store it in a freezer-safe container. To use the frozen dough, thaw it in the refrigerator overnight, then shape, proof, and bake as instructed in the recipe.


Make your own traditional Banh Mi using traditional French baguette ingredients and method. Three 4 simple ingredients, flour, yeast, salt and water.

Vietnamese French Baguette Bahn Mi


## Ingredients

### Gochujang Garlic Butter

- 100 grams unsalted butter, softened
- 2 tablespoons gochujang
- 2 bulbs garlic, roasted
- 1 shallot, roasted
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon chopped parsley
- 1 tablespoon chopped green onions
- 1/2 teaspoon black pepper

### Bread

- 1 loaf of unsliced bread (e.g. baguette, ciabatta)

## Toppings

- 100 grams shredded mozzarella cheese
- 2 tablespoons chopped green onions

## Instructions

### Roast the Garlic and Shallot

1. Chop the tops of the garlic bulbs to expose the cloves.
2. Cut the shallot into two.
3. Place on a foil and seal.
4. Bake at 180C or 350F for around 10 minutes. Let cool for a bit before handling.

### Preparing the Gochujang Butter

1. In a mixing bowl, combine the softened butter, gochujang, roasted garlic and shallot, honey, soy sauce, chopped parsley, chopped green onions, and black pepper.
2. Mix all the ingredients until well combined and smooth.

### Prepping the Bread

1. Preheat your oven to 350°F (180°C).
2. Take your unsliced loaf of bread and cut diagonal slits about 3/4 of the way through, leaving the bottom intact. Space the cuts approximately 1 inch apart.
3. Rotate the bread and repeat the process, creating a diamond pattern.

### Assembling the Gochujang Garlic Bread

1. Using a butter knife or spatula, generously spread the gochujang garlic butter mixture onto one the flat side of the bread.
2. Top with the shredded mozzarella cheese.

### Baking the Gochujang Garlic Bread

1. Place the bread slices on a baking sheet and bake for 15-20 minutes or until the cheese is melted and the bread is slightly crispy.
2. Remove the bread from the oven and let it cool for a few minutes before serving.
3. Garnish with some chopped green onions.

## Tips and Variations

- Experiment with different types of bread for unique flavors and textures.
- Adjust the spiciness by increasing or decreasing the amount of gochujang.
- Add more toppings, such as cooked bacon, grated Parmesan cheese, or even thinly sliced jalapeños for an extra kick.

## Nutrition Information

### Gochujang Garlic Butter

- Calories: 120 kcal
- Total Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 25 mg
- Sodium: 220 mg
- Carbohydrates: 5 g
- Fiber: 1 g
- Sugar: 3 g
- Protein: 1 g

### Bread

Nutrition information will vary based on the type of bread you choose. Refer to the packaging or nutritional information available for your chosen bread.

### Toppings

- Calories: 50 kcal
- Total Fat: 3 g
- Saturated Fat: 2 g
- Cholesterol: 10 mg
- Sodium: 150 mg
- Carbohydrates: 1 g
- Fiber: 0 g
- Sugar: 0 g
- Protein: 4 g

## Final Thoughts

Gochujang Garlic Bread is a scrumptious and easy-to-make recipe that combines the best of Korean and Italian flavors. It's perfect for spicing up your appetizer game or enjoying as a flavorful snack. With this recipe, you can impress your friends and family with your culinary creativity while indulging in the heavenly taste of this fusion dish.

## FAQs

###Can I use a different type of cheese?

Absolutely! Feel free to experiment with other cheeses, such as cheddar, Monterey Jack, or pepper jack for a different flavor profile.

### Can I make this recipe vegan?

Yes! Substitute the butter with a vegan alternative and use dairy-free cheese to create a vegan-friendly version of this dish.

### How should I store leftovers?

Wrap any leftover gochujang garlic bread in aluminum foil and store it in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) for 5-10 minutes or until warmed through.

### Can I use store-bought garlic butter instead of making it from scratch?

Yes, you can use store-bought garlic butter. Just mix in the gochujang and other ingredients, then follow the rest of the recipe as written.

### Can I use a different type of chili paste if I don't have gochujang?

While gochujang is a key ingredient in this recipe, you can try using other chili pastes, such as sambal oelek or sriracha, to achieve a different flavor. Keep in mind that the taste will not be the same as with gochujang.

### What can I serve with Gochujang Garlic Bread?

Gochujang Garlic Bread pairs well with a variety of dishes. Here are some ideas:

- Salads: A light, refreshing salad can help balance the flavors of the spicy and cheesy garlic bread. Try a simple mixed greens salad with a tangy vinaigrette or an Asian-inspired slaw.

- Soups: Enjoy your Gochujang Garlic Bread with a warm, comforting bowl of soup. Tomato soup, minestrone, or even a spicy Korean tofu soup (soondubu jjigae) would make great pairings.

- Pasta dishes: Gochujang Garlic Bread can be served alongside your favorite pasta dishes, such as spaghetti Bolognese, fettuccine Alfredo, or even a Korean-inspired spicy noodle dish.

- Grilled or roasted meats: Serve the garlic bread as a side to grilled or roasted meats like steak, chicken, or even Korean BBQ.

- Appetizer platter: Create a fusion appetizer platter by serving Gochujang Garlic Bread alongside other finger foods like Korean fried chicken, spring rolls, or bruschetta.

Remember, the possibilities are endless, so feel free to get creative and customize your meal to your liking.

### Can I serve Gochujang Garlic Bread as a main dish?

While Gochujang Garlic Bread is typically served as an appetizer or side dish, you can certainly turn it into a more substantial meal. To do so, consider adding protein-rich ingredients like grilled chicken, thinly sliced steak, or tofu directly on top of the bread. Additionally, you can serve the garlic bread with a hearty salad or a flavorful soup to make it a satisfying main course.

### What beverages pair well with Gochujang Garlic Bread?

When choosing a beverage to accompany Gochujang Garlic Bread, consider options that can help balance the spiciness and richness of the dish. Some recommendations include:

- Beer: A light, crisp beer, such as a lager or pilsner, can help cleanse the palate between bites.
- Wine: A refreshing white wine with bright acidity, like Sauvignon Blanc or Pinot Grigio, can complement the spicy flavors.
- Non-alcoholic beverages: For a non-alcoholic option, consider drinks like iced tea, sparkling water with lemon or lime, or a cool cucumber-mint infused water.
  Enjoy experimenting with different pairings to find the perfect match for your Gochujang Garlic Bread.

## Storing and Freezing Gochujang Garlic Bread

### Can I make Gochujang Garlic Bread ahead of time?

Yes, you can prepare Gochujang Garlic Bread in advance. To do so, follow the recipe up to the point of baking. Instead of baking, wrap the prepared bread in aluminum foil and store it in the refrigerator for up to 24 hours. When you're ready to serve, bake the bread according to the recipe instructions.

### Can I freeze Gochujang Garlic Bread?

Absolutely! Gochujang Garlic Bread freezes well and can be stored in the freezer for up to 2 months. Follow these steps to freeze your garlic bread:

- Prepare the Gochujang Garlic Bread according to the recipe, stopping before the baking step.
- Wrap the prepared bread tightly in aluminum foil, ensuring it's completely covered.
- Place the wrapped bread in an airtight container or a resealable plastic freezer bag.
- Label the container or bag with the date and contents before placing it in the freezer.

### How do I reheat frozen Gochujang Garlic Bread?

To reheat frozen Gochujang Garlic Bread, follow these simple steps:

- Preheat your oven to 350°F (180°C).
- Remove the frozen bread from the freezer bag or container, keeping it wrapped in the aluminum foil.
- Place the wrapped bread directly on the oven rack or on a baking sheet.
- Bake for 25-30 minutes, or until the cheese is melted and the bread is warmed through and slightly crispy.
  There's no need to thaw the bread before reheating, as it can go directly from the freezer to the oven.

With these storage and freezing tips, you can enjoy Gochujang Garlic Bread whenever the craving strikes. Whether you're prepping for a dinner party or just want a delicious treat on hand, this flavorful fusion dish is sure to impress.


Italian meets Korean with these gochujang garlic bread made with butter, garlic, honey, soy sauce and melted mozzarella. Perfect for a snack or appetizer!

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