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.)
NF / VEG | DRINK SOJU | SNACKS 6–8 | COMMITMENT MINOR INVESTMENT
Ingredients
- 150g 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
- 300g vintage cheddar, grated
- 100g kimchi, sliced
The Subs
GOCHUJANG sriracha / chilli oil
GARLIC CLOVES 2 heaped tablespoons garlic paste
VINTAGE CHEDDAR regular cheddar / gouda /mozzarella / Comté / gruyere
Directions
Preheat the oven to 220°C. 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!
Recipe extracted from Happy Hour Snacks by Bec Vrana Dickinson,
published by Hardie Grant Books,
RRP $44.99.
