Korean Garlic Butter Toast, Made with Monk Fruit Sweetener
International dishesBreads and SandwichesKoreaabout 15 minutes
This takes about fifteen minutes. The surface goes crisp and smells strongly of garlic while the middle stays soft. A high flame scorches the spread before the bread has any chance to firm up.
The spread goes on one side, that side faces up, and the bread toasts in the pan over a low flame. Once the underside is browned the slices are turned, and when the butter starts to catch they get one more flip.
This batch weighs about 172g, at roughly 271 calories per 100g.
Method
Put 2 tablespoons unsalted butter in a bowl and melt it in the microwave for 30 seconds on medium.
Stir the melted butter together with 1 tablespoon minced garlic, 1.5 tablespoons kOBE Monk Fruit Blend, 1 tablespoon chopped parsley and 1 tablespoon Lean Mayo.
Cut the 3 slices of sandwich bread in half and spread the mixture evenly over one side of each piece.
Set a pan over the heat, lay the bread in it with the spread facing up, turn the flame low and toast for a few minutes. Once the underside is lightly browned, turn the pieces over.
Give it a few more minutes, and when the butter starts to catch, flip the bread once more and toast a little longer until it firms up.
Tips
Without a microwave, a water bath melts the butter.
Dried parsley works in place of fresh.
For a stronger garlic hit, raise the minced garlic to 2 tablespoons.
Spread the butter on one side of the bread only, since both sides scorch the pan before the bread crisps.
Keep the flame low throughout, as high heat burns the surface before the bread turns crisp.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.