Korean Garlic Bread

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 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:

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

4.5 from 6 votes

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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.