Double Cheese and Gouchujang Garlic Baguette
Sharing Dish | with Cheddar and Hard Italian Style Cheese
Sweet and hot, gochujang is a popular Korean condiment. This vibrant paste contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour, making it the perfect match for noodles, pasta and meat dishes.
Here, it balances with cheese and garlic for a delicious twist on garlic bread.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Garlic Clove**
40 grams
Mature Cheddar Cheese**
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese**
(Contains: Milk, Egg)
30 grams
Gochujang Paste
(Contains: Soya)
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Soya, Cereals containing gluten, Oats, Rye, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)
Not included in your delivery
4 tbsp
Olive Oil
1 tsp
Sugar
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press).
c) Grate the Cheddar cheese.
d) In a medium bowl, mix together the garlic, Cheddar, grated hard Italian style cheese, gochujang, olive oil and sugar (see pantry for both amounts).
a) Place your baguette in between two wooden spoon handles on a board. Make diagonal slices widthways at 2cm intervals, making sure not to cut the whole way through - you'll make approximately 12 cuts.
b) Pop the baguette onto a lined baking tray and use a teaspoon to spoon two thirds of the cheese mixture equally into each cut. TIP: Don't worry if the bread breaks, the cheese will melt and stick it back together in the oven.
a) Spread the remaining cheese mixture over the top of the baguette, then bake on the top shelf of your oven until the cheese is melted and slightly golden, 10-12 mins.
b) Once cooked, remove from your oven and transfer to a board.
c) Allow to cool for 5 mins, then tear and share!
Enjoy!
