Korean Cream Cheese Garlic Bread
“Super quick and easy Korean cream cheese garlic bread that takes around 30 minutes to make. No bread kneading as we use store-bought bread that creates the same creamy-garlicky taste.”
This Korean cream cheese garlic bread is a trending Korean street food with a twist on classic garlic bread. It is made by cutting the bread bun into 6 to 8 parts (without cutting through the bread completely). Each slice is stuffed with sweet cream cheese filling and then soaked in a delicious savory-sweet garlic butter “custard”. It’s really delicious!
This bread is crispy, soft, garlicky, buttery, sweet and creamy. It’s all in one! It’s so easy to take another piece, but watch out your diet!
Difference between Korean Cream Cheese garlic bread and a classic garlic bread
Aside from the obvious difference in the addition of cream cheese, the garlic butter is more of a custard like butter. The garlic butter is made up of milk, cream and egg to make the bread moist and kind of custardy inside.
Unlike the typical garlic bread which is more of a salty side, this bread is more of on the sweet side. Both the cream cheese filling and garlic butter have sugar in it, but it really tastes so good!
Homemade rolls or store-bought
I am cheating in this recipe as I am using a store-bought bread. I find it more convenient especially for a busy mom like me. Making the bread is the most time-consuming and hardest part of this recipe. But since I have a ready-made buns, I can draw a nice snack in just half an hour. I will have more time to do some other things that needs my attention.
When I have more free time, I will definitely try to do the bread myself. I will update this blog once I did that. Homemade are always the best. Nevertheless, this cream cheese garlic bread still tastes heaven.
Tips in making the Korean Cream Cheese Garlic Bread
Put all your ingredients in room temperature. In this way, all your ingredients will incorporate easily and evenly.
If your garlic butter mixture is becoming thick, put it in a microwave or over a stove top to warm it a bit. The mixture will become more runny and easy to use when dipping the bread buns.
Do not cut your bread all the way to the bottom. The bread needs to stay intact to make it appealing and to hold the cream cheese filling.
As much as you can, minced the garlic to the finest or use a chopper so that the garlic will not be clearly visible when dipped into the bread. In this recipe, I made them a bit bigger but they doesn’t look appealing although they taste really great.
Make this Korean cream cheese garlic bread and you’ll know why it’s a hit to everyone. Happy tummy!
Other Korean recipes you might like:
Kimchi Pancakes (Kimchijeon) with Dipping Sauce
Korean Cream Cheese Garlic Bread Recipe
Equipment
- Oven
- Mixing bowls
- Rubber spatula
- Whisk
- Baking pan with baking sheet
- Measuring cups and spoons
- Bread knife and board
Ingredients
For the Cream Cheese Filling:
- 225 grams (8 oz) cream cheese, softened to room temperature
- 2 tablespoons sugar
- 3 tablespoons whipping or heavy cream
For the Garlic Butter "custard":
- 150 grams unsalted/ salted butter, melted — adjust the salt to ⅛ teaspoon
- 1 head garlic, minced
- 1 medium egg, room temperature
- 2 tablespoons condensed milk
- 2 tablespoons whipping or heavy cream
- 1 teaspoon dried basil
- ¼ teaspoon salt — adjust if using salted butter
- 2 tablespoons freshly chopped parsley
- 6 pieces bread buns/ rolls
Instructions
To make the cream cheese filling:
- Smooth the softened cream cheese in a large bowl. Add the sugar and mix thoroughly until sugar is fully incorporated. Slowly pour the whipping cream and fold until smooth.
- Place the cream cheese filling in a piping bag and set aside.
To make the garlic butter "custard":
- In a medium bowl, mix together melted butter and garlic. Add in egg and beat until well combined. Put the condensed milk, whipping cream, dried basil, salt and parsley into the mixture and whisk until all ingredients are well incorporated. Set aside.
To assemble:
- Slice each bread buns/ roll into 6 or 8 sections depending on your preference. Make sure not to cut all the way down, but still close to the bottom.
- Pipe in the cream cheese mixture in-between each bread section. Do this to all bread buns/ rolls.
- Dip each filled bread into the garlic butter mixture and place it in a plate to coat it evenly – to get the insides and bottom as well. It’ll be a bit messy, but never mind, results are sure more rewarding.
- Place soaked bread rolls on a parchment-lined baking pan. Bake in preheated oven for 20-25 minutes at 170 °C/ 338 °F or until you feel the tops are crisped and golden brown.
- Pipe remaining cream cheese filling on the center top.
- Serve while hot and enjoy!
Video
If you make something with Happy Tummy Recipes, please share it with me, and don’t forget to rate and comment on this recipe below!
For more recipe inspiration, please subscribe to our recipe newsletter and follow me on Pinterest, Facebook, Tumblr, and YouTube!
This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.
