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    Home » Recipes

    23rd December 2020 Desserts and Baking

    Home » Recipes

    Korean Garlic Bread

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    Korean Garlic Bread is one of my favourite sides. It is so soft, creamy and full of delicious garlicky cheese flavour. 

    4 Korean Garlic Bread buns filled with garlic cheese

    Korean Garlic Bread

    Ever since I laid my eyes on these buns, I knew that I was going to have to make them. They lived up to all my expectations. 

    BEST GARLIC BREAD EVER!!! Have you ever tried them or made them?

    This is a very popular Korean street food recipe that has been trending for the past year. In this recipe, a star shape is cut into burger sized buns.

    These act as pull apart wedges (The buns are not cut all the way through), and are packed full cream cheese.

    They are then dunked in a garlic butter. My method for Korean Garlic Bread is a short cut version because I use store brought bread.

    What makes it different to normal Garlic Bread?

    Normal Garlic Bread is made by making a Garlic Butter using crush Garlic, Melted Butter, Salt, Cheese (sometimes), and Dry herbs such as Parsley.

    The bread is usually a baguette or flat bread. It is then baked  for 5 minutes. Some people bake the bread for a couple of minutes before adding the toppings.

    I do have a recipe coming for that version soon!

    Korean Garlic Bread is made by filling round buns with softened Cream Cheese and dunking the entire bread in a butter made with Garlic, Milk, Sugar, Egg, Parmesan, dry Parsley and Salt. 

    Do I have to make my own bread for this recipe?

    I brought Brioche Buns for this recipe. I also tried it with normal buns and I prefer the Brioche version. You can, if you prefer make your own bread rolls. You can make either these Buns or these ones.

    I brought the buns from Marks and Spencer but they are available pretty much everywhere.

    My favourite Bun Recipe

    Ingredients

    Tangzhoug

    2 tbsp Strong Bread Flour

    2 tbsp Water

    4 tbsp Milk

    Dough

    120g Milk

    9g Yeast (Instant Dry)

    320g Strong Bread Flour

    7g Salt

    35g Caster Sugar

    1 Egg

    1 Egg Yolk

    40g Unsalted Butter

    Egg Wash

    1 Egg

    Splash Milk

    Instructions

    Tangzhoug

    1. Combine the ingredients for the Tangzhoug in a pan over medium high heat. It will begin to thicken quickly. After 2 minutes, remove the pan from the heat and allow to cool.

    Dough

    1. Add the yeast to the warm milk and allow to sit for 6 minutes.

    2. Add the remaining ingredients apart from the butter, along with the tangzhoug to the bowl of a stand mixer. Mix for 2 minutes.

    3. Add the butter slowly and mix on medium/low for 8 minutes until it comes together into a smooth dough.

    4. Place a damp kitchen towel directly over the bowl and allow it to rest until it has doubled in size. Around 1.5 - 2 hours.

    5. Shape the buns. Punch the dough down, and place on a lightly floured work surface.Cut into 6 portions. (Weighing them helps - Mine were around 108g each).

    6. To shape, gently flatten each piece of dough like a pancake.

      Pull up each side pinching it together in the center. Repeat until the ball is sealed. Then cup your hand over the ball and gently move in circular motions keeping contact with the surface, until smooth. Place seam side down on a lined tray.

    7. The dough will need to rise again. This time for around 1.5 hours. 

    8. Brush with Egg Wash (You can add sesame seeds if you like).

    9. Preheat your oven to GM 5, 190 C. Bake for about 16-18 minutes or until golden brown. Brush with melted butter.

      Buns on a tray with 1 sliced to show inside

    Ingredients needed

    Butter

    Buns

    Cream Cheese

    Milk

    Eggs

    Sugar

    Garlic

    Parmesan Cheese

    Dry Parsley

    Salt

    How to make Korean Garlic Bread

    Slice buns (store brought or make your own as per the recipe above) into a star shape (8 wedges), without cutting all the way through.

    Bread with star shape cut into it

    Make the butter by combining melted butter, egg, herbs, milk, cheese, sugar and garlic.
    Melted butter, eggs, garlic, cheese in a pot being stirred
     
    Fill the buns with softened cream cheese.
    Bun filled with Cream Cheese
    Dunk the buns into the garlic butter.
    Upside down bun in Garlic Butter pan
     
    Korean Garlic Bread on a lined tray before baking
    Add more cream cheese in the middle of the bun.
     
    Bake in a preheated oven at 180C/Gas Mark 4 for 25 minutes.
    4 Korean Garlic Breads on a lined tray

    Top tip for making Korean Garlic Bread

    When you grate Garlic whether fine or more coarse, it can become extremely bitter and pungent to the point that it is overpowering and difficult to eat. See this post by Serious Eats.
     
    So in this recipe I recommend frozen crushed Garlic/Garlic Paste/or knife chopped/finely sliced Garlic.
     
    If you do wish to use a microplane like I do when making a curry, I would recommend cooking it in the butter over low heat for 3 minutes first to dissolve some of the very strong flavour.
     
    The reason it doesn't burn when you make a curry is because the Garlic is cooked out. 

    How long do they keep?

    These buns keep well wrapped in cling film for up to a week in the fridge.

    Can they be frozen?

    Yes they freeze really well! Wrap them in cling film and freeze for up to 3 months.

    If you would like to eat them warm, simply bring to room temperature and pop under the grill for 2 minutes or microwave in 10 second bursts till warm.

    You can also bake it straight from the freezer, with just a couple of extra baking time added.

    Variations

    Sugar - Some people add sugar and cream into the cream cheese and then fill the bread using a piping bag. 

    Milk - The milk in this recipe can be replaced with double cream, evaporated milk or condensed milk.

    Honey - The sugar can be replaced with honey.

    Cheese - You can use whatever cheese you like for the bread.

    Breadcrumbs - You can add Panko Breadcrumbs on top before baking.

    More Bread Recipes:

    Camembert Bread

    Nutella Bread

    Honey Buns Recipe

    Stuffed Milk Bun Recipe

    ** If you make this recipe, please don't forget to rate/comment/message us. We love to hear from you! - Safira x

    4 Korean Garlic Bread buns filled with garlic cheese
    4.5 from 6 votes
    Print

    Korean Garlic Bread

    Korean Garlic Bread is one of my favourite sides. It is so soft, creamy and full of delicious garlicky cheese flavour. 

    Course Baking/Dessert, Sides
    Cuisine Korean
    Keyword Cheesy Garlic Bread, Garlic Bread, Korean Cream Cheese Garlic Bread, Korean Garlic Bread
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 4
    Calories 641 kcal
    Author Safira

    Ingredients

    • 4 Burger sized Buns I used Brioche
    • 225 g Cream Cheese Softened

    Garlic Butter

    • 175 g Butter Melted
    • 50 g Milk or Evaporated Milk, Condensed Milk or Double Cream
    • 1 Egg
    • 25 g Sugar or Honey
    • 10 cloves Garlic Crushed or 3 tbsp Garlic Paste/Garlic Cubes
    • 2 tbsp Parmesan Cheese Grated or Grana Padana
    • 3 flat tsp Dry Parsley
    • ¼ tsp Salt

    Instructions

    1. Slice buns into a star shape (8 wedges), without cutting all the way through.

    2. Fill the buns with softened cream cheese leaving enough to add a little extra on top of the buns at the end.

    3. Make the butter by combining all the ingredients listed under Garlic Butter in a large pot. 

    4. Dunk the buns into the garlic butter.  

    5. Add more cream cheese in the middle of the bun.

    6. Bake in a preheated oven at 180C/Gas Mark 4 for 25 minutes.

    Recipe Notes

    Top tip for making Korean Garlic Bread

    When you grate Garlic whether fine or more coarse, it can become extremely bitter and pungent to the point that it is overpowering and difficult to eat. See this post by Serious Eats.
    So in this recipe I recommend frozen crushed Garlic/Garlic Paste/or knife chopped/finely sliced Garlic.
    If you do wish to use a microplane like I do when making a curry, I would recommend cooking it in the butter over low heat for 3 minutes first to dissolve some of the very strong flavour. The reason it doesn't burn when you make a curry is because the Garlic is cooked out. 

    How long do they keep?

    These buns keep well wrapped in cling film for up to a week in the fridge.

    Can they be frozen?

    Yes they freeze really well! Wrap them in cling film and freeze for up to 3 months. If you would like to eat them warm, simply bring to room temperature and pop under the grill for 2 minutes or microwave in 10 second bursts till warm.

    Variations

    Some people add sugar and cream into the cream cheese and then fill the bread using a piping bag. 

    The milk in this recipe can be replaced with double cream, evaporated milk or condensed milk.

    The sugar can be replaced with honey.

    You can add Panko Breadcrumbs on top before baking.

    You can use whatever cheese you like for the bread.

     

    Nutrition Facts
    Korean Garlic Bread
    Amount Per Serving
    Calories 641 Calories from Fat 504
    % Daily Value*
    Fat 56g86%
    Saturated Fat 33g206%
    Cholesterol 193mg64%
    Sodium 971mg42%
    Potassium 141mg4%
    Carbohydrates 28g9%
    Fiber 1g4%
    Sugar 11g12%
    Protein 9g18%
    Vitamin A 1864IU37%
    Vitamin C 2mg2%
    Calcium 147mg15%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Ora says

      March 03, 2021 at 6:47 pm

      5 stars
      Simple and delicious recipe. A big hit with the family. The kids said, "11/10, this recipe is a keeper."

      Reply
      • Safira says

        March 04, 2021 at 6:51 am

        Thank you so much for your feedback. So glad you and the kids enjoyed it! 🙂

        Reply
    2. farhana197022 says

      September 06, 2022 at 4:44 pm

      5 stars
      OMG these were amazing. I used ready brioche buns from M&S and they were so good!!!

      Reply
      • Safira says

        December 06, 2022 at 4:46 pm

        Glad to hear that you liked them. I use the same buns too when I make these. It makes life so much easier!

        Reply
    3. Blue says

      October 26, 2022 at 1:22 pm

      Can I use another cheese instead of cream cheese?

      Reply
      • Safira says

        October 27, 2022 at 12:14 pm

        Hi

        It does need to be Cream Cheese in this recipe. I imagine that Mascarpone would work well but I haven't tried it. x

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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