Korean Garlic Bread is one of my favourite sides. It is so soft, creamy and full of delicious garlicky cheese flavour.
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
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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
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Add the yeast to the warm milk and allow to sit for 6 minutes.
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Add the remaining ingredients apart from the butter, along with the tangzhoug to the bowl of a stand mixer. Mix for 2 minutes.
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Add the butter slowly and mix on medium/low for 8 minutes until it comes together into a smooth dough.
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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.
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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).
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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.
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The dough will need to rise again. This time for around 1.5 hours.
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Brush with Egg Wash (You can add sesame seeds if you like).
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Preheat your oven to GM 5, 190 C. Bake for about 16-18 minutes or until golden brown. Brush with melted butter.
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.
Top tip for making Korean Garlic Bread
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:
** If you make this recipe, please don't forget to rate/comment/message us. We love to hear from you! - Safira x
Korean Garlic Bread
Korean Garlic Bread is one of my favourite sides. It is so soft, creamy and full of delicious garlicky cheese flavour.
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
-
Slice buns into a star shape (8 wedges), without cutting all the way through.
-
Fill the buns with softened cream cheese leaving enough to add a little extra on top of the buns at the end.
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Make the butter by combining all the ingredients listed under Garlic Butter in a large pot.
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Dunk the buns into the garlic butter.
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Add more cream cheese in the middle of the bun.
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Bake in a preheated oven at 180C/Gas Mark 4 for 25 minutes.
Recipe Notes
Top tip for making Korean Garlic Bread
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.
Ora says
Simple and delicious recipe. A big hit with the family. The kids said, "11/10, this recipe is a keeper."
Safira says
Thank you so much for your feedback. So glad you and the kids enjoyed it! 🙂
farhana197022 says
OMG these were amazing. I used ready brioche buns from M&S and they were so good!!!
Safira says
Glad to hear that you liked them. I use the same buns too when I make these. It makes life so much easier!
Blue says
Can I use another cheese instead of cream cheese?
Safira says
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