Korean Garlic Bread is one of my favourite sides. It is so soft, creamy and full of delicious garlicky cheese flavour.
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.
Make the butter by combining all the ingredients listed under Garlic Butter in a large pot.
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.
These buns keep well wrapped in cling film for up to a week in the fridge.
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.
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.