Korean Garlic Bread With Cream Cheese
Korean Garlic Bread With Cream Cheese - Korean Garlic Bread is one of my favourite sides. It is so soft, fluffy, creamy, golden and full of delicious garlicky cheese flavour. We have an option for ready made brioche rolls or a recipe to make your own delicious softer then soft milk (Hokkaido) bread rolls for this divine garlic bread.
Ingredients
- 6 Burger sized Buns I used Brioche
- 250 g Cream Cheese Softened
- Large Pinch Icing Sugar
Garlic Butter
- 200 g Butter Melted
- 50 g Milk or Evaporated Milk, Sour Cream or Double Cream
- 1 Egg
- 25 g Sugar or Honey
- 16 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.
- Combine cream cheese and icing sugaring a bowl and mix till combined. Fill the buns with the sweetened softened cream cheese leaving enough to add a little extra on top of the buns at the end.
- Make the butter by combining all the ingredients listed under Garlic Butter in a large pot. Place over medium flame for 1 minute to combine and whisk together.
- Dunk the buns into the garlic butter.
- Add more cream cheese in the middle of the bun.
- Bake in a preheated oven at 180C/Gas Mark 4 for 25 minutes.
Notes
Tips for making Korean Garlic Cream Cheese Bread
Garlic - In this recipe I recommend crushed Garlic/frozen crushed Garlic/Garlic Paste/or knife crushed/finely sliced Garlic rather then grated 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. Garlic Butter You can use reusable piping bags or snip the corner of a ziplock bag to fill the cream cheese into the buns. It is much neater! Make sure that the rolls are completely dunked and coated all over in the garlic butter mixture for maximum flavour. Bread Don’t cut the bread rolls all the way through. You will be cutting the bread into wedges that can be pulled open rather then into individual pieces. The roll itself needs to stay intact. If you are in a rush, use store brought brioche rooms that are 5 inches wide.Storage for korean garlic bread recipe
The baked buns keep well wrapped in cling film for up to a week in the fridge. Or store in an airtight container.How to freeze Korean Garlic Bread
Yes they freeze really well! Wrap them in cling film and freeze for up to 1 month.How to reheat
From the fridge - you can either place under the grill for 2 minutes or place on a lined tray and bake in a preheated oven for about 6 minutes at 180 C/Gas Mark 4/350 F. From the freezer - Bake at 180 C/ gas Mark 4/ 350 F for 10-15 minutes or until piping hot all the way through. Just keep an eye on them to make sure they aren’t colouring too much. If they are, cover the tops with foil.Variations
Milk - The milk in this recipe can be replaced with double cream, sour cream, evaporated milk or condensed milk. Mayo - You can add 1 tbsp mayo into the garlic butter to make it rich, thick and creamy. Japanese (Kewpie Mayo) would be a great choice here. 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.FAQS
What does Korean Garlic Cheese Bread taste like?
This popular Korean street food is a twist on garlic bread.It is slightly sweet and savoury. The bread itself is extremely soft and the flavour is of a rich sweet garlic butter. The texture is soft and creamy on the inside and crispy on the outside.What makes Korean garlic bread different to Garlic bread?
Standard Garlic Bread is made by making a Garlic Butter using crush Garlic, Melted Butter, Salt, Cheese (sometimes), and Dry herbs such as Parsley. Regular garlic bread is typically made with regular bread slices or entire baguettes or ciabatta. It is entirely savoury and has a strong garlic flavour. It can be served as a side dish or appetiser, but rarely as a main dish. The bread is usually a baguette or flat bread. It is then baked for 5 minutes. Korean Garlic Bread is made by cutting into round buns to create 6 - 8 wedges and filling with softened Cream Cheese and dunking the entire bread in a butter made with Garlic, Milk, Sugar, Egg, Parmesan, dry Parsley and Salt. Unlike regular garlic bread, the Korean version is a combination of sweet and savoury. Although it can be served as an appetiser, it’s mostly eaten as a snack between main meals.Do i have to make my own bread for this recipe?
I brought Brioche Buns for this recipe. I also tried it with a soft bread roll and I prefer the Brioche version. You can, if you prefer make your own bread rolls. For super squishy bread dough made using the tangzhoug method, you can make either these Burger Buns or these Milk Buns (dinner rolls).Why use Hokkaido/Milk Bread?
Hokkaido bread is a soft and fluffy bread that originated in the Hokkaido region of Japan. It is usually sweeter then bread in the UK. The Tangzhoug method is the Mandarin name for the Yudane method but there are differences between the 2. This method uses a roux made with flour and water or milk or a combination of the two. These are cooked till thickened, cooled and mixed into the dough making for super soft bread which lasts longer. The Yudane method uses liquid and flour in a ratio of 8:1 whereas the Tangzhoug method uses liquid in a ration of 5:1.Nutrition
Calories: 641kcalCarbohydrates: 28gProtein: 9gFat: 56gSaturated Fat: 33gCholesterol: 193mgSodium: 971mgPotassium: 141mgFiber: 1gSugar: 11gVitamin A: 1864IUVitamin C: 2mgCalcium: 147mgIron: 1mg
Tried this recipe?Let us know how it was!