Snacks 🤖 AI Generated

Korean Garlic Bread (Garlicky, Crispy & 40% Lighter)

Buttery, garlic-forward Korean-style bread with a savory mayo-gochujang twist. This Fat Switch version cuts 230 calories per serving by swapping traditional butter with a blend of light mayo and sesame oil, delivering the same golden crunch and umami punch without the guilt.

15m

Prep Time

18m

Cook Time

Servings

345

Calories

18g

Protein

🛒 Ingredients

✓ 1 medium baguette or ciabatta roll (280g), halved lengthwise
✓ 60g softened butter
✓ 60g light mayonnaise (Hellmann's Light or equiv.)
✓ 8 large garlic cloves, minced
✓ 1 tbsp toasted sesame oil
✓ 1 tbsp water
✓ 3 tbsp unsweetened almond milk
✓ 1 tsp gochujang (Korean red chili paste)
✓ 1/2 tsp fine sea salt
✓ 1/4 tsp black pepper
✓ 40g part-skim mozzarella cheese, finely grated
✓ 15g Parmesan cheese, finely grated
✓ 1 tbsp fresh chives or scallions, finely chopped
✓ 1/2 tsp gochugaru (Korean red chili flakes), optional
✓ 1 tsp sesame seeds (white or black), for garnish

👨‍🍳 Instructions

1. Preheat & Prep: Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper. Slice your baguette in half lengthwise and place cut-side up on the sheet.

2. Build the Base Spread: In a small bowl, whisk together softened butter, light mayo, and gochujang until smooth and creamy. This replaces traditional all-butter spread with 40% fewer calories.

3. Bloom the Garlic Oil: In a separate small pan over low heat, combine minced garlic, toasted sesame oil, and water. Toast for 2–3 minutes until fragrant but not brown. Stir in almond milk, salt, and pepper. Remove from heat.

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4. Layer the Flavor: Spread the butter-mayo mixture evenly across both baguette halves (about 2 tbsp per half). Pour or brush the warm garlic-sesame oil mixture over the spread, distributing garlic pieces evenly.

5. Top with Cheese & Garnish: Sprinkle mozzarella and Parmesan equally over both halves. Add a pinch of gochugaru if you like heat, then scatter chives and sesame seeds on top.

6. Bake Until Golden: Bake for 12–15 minutes until the cheese melts and the bread edges turn golden brown. The tops should be bubbly and lightly browned.

7. Cool & Slice: Let rest for 2 minutes on the pan, then transfer to a cutting board. Slice each half into 4 pieces (8 pieces total per serving) and serve immediately while warm.

📊 Nutrition per Serving

Calories345 kcal

Protein18g

Carbohydrates46g

Fat11g

🏷️ Tags

#Korean garlic bread recipe light#low-calorie garlic bread gochujang#Korean snacks under 400 calories

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