Kimchi Garlic Bread
You can find this recipe and more in Happy Hour Snacks by Ben Vrana Dickinson
Nut free / Vegetarian
DRINK: SOJU
SERVES: 6–8
COMMITMENT: MINOR INVESTMENT
Aversions to the smell of garlic confuse me. 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. Remove the garlic smell from your hands by rubbing them over a cut lemon, if you don’t want to be proper-nouned ‘Garlic Girl’. (I have.)
INGREDIENTS
150 g (51/2 oz) butter, at room temperature
1 tablespoon gochujang (Korean red chilli paste)
2 spring onions (scallions), sliced
8 large garlic cloves, finely chopped or crushed
2 tablespoons toasted sesame seeds
1 sourdough bread loaf
300 g (101/2 oz) vintage cheddar, grated
100 g (31/2 oz) kimchi, sliced
METHOD
Preheat the oven to 220°C (430°F). Line a baking tray with foil.
Combine the butter, gochujang, spring onion, garlic and toasted sesame seeds in a bowl. Give the mixture a season.
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.
Bake for 15 minutes, then remove the foil and bake for another 5 minutes, or until the cheese is melted and golden
Tear right into it with your hands. Garlic!
THE SUBS
GOCHUJANG for sriracha / chilli oil
GARLIC CLOVES for 2 heaped tablespoons garlic paste
VINTAGE CHEDDAR for regular cheddar / gouda /mozzarella / Comté / gruyere