This is Garlic bread taken to the next level. These Korean Cream Cheese Garlic Bread are filled with sweetened cream cheese, then dipped in a savory-sweet garlic butter sauce. You have to try this!
I was in garlic bread heaven. Think of today’s recipe as your favorite garlic bread, but upgraded to be creamy, tastier, and with a touch of sweetness. Ultra-special, you guys! Korean Cream Cheese Garlic Bread, how I love thee!
In a large mixing bowl, add the warm milk. Sprinkle the yeast and about one teaspoon of the sugar. Let this stand for about 5 minutes, until the mixture has thickened a bit and the yeast has dissolved.
Irresistible korean Cream Cheese Garlic Bread Recipe Is Crazy Easy To Make
Add 4 cups of flour, one cup at a time while stirring. The dough will gather into a shaggy mass. Add the remaining 1/2 cup and stir until the dough gathers in the center of the bowl.
Turn the dough over on a floured board and knead the dough, dusting with a little bit of flour in the beginning just to help with the stickiness. Keep kneading until the dough is smooth, elastic, and can stretch thinly.
Shape the kneaded dough into a ball. Place it in a bowl and cover it with a clean kitchen towel. Let it rise for 1 and 1/2 hours. After rising, gently deflate the dough and divide it into 6 portions.
Cream Cheese Garlic Bread (육쪽마늘빵)
Shape each portion into a smooth ball by pulling the edges of the dough towards the center underneath, until the top part of the dough is smooth. Seal the seams underneath.
Cover the buns loosely with plastic wrap and allow them to rise for 1 hour. Bake at 350 F for 20-22 minutes, or until golden on top.
Let them cool completely. Once cool, Slice through the top of the bread, but not all the way, in three intersecting lines to form wedges.
Loaded Cream Cheese Bread Recipe
In a mixing bowl, beat together the cream cheese and icing sugar just until the mixture s smooth. Add the heavy cream and beat until the icing is smooth and creamy.
To make the garlic butter sauce, pour warm, melted butter into a large bowl. Add the minced garlic (garlic should be finely minced!), honey, egg, salt, and dried parsley.
Stir everything with a whisk. Dip each filled garlic bread until it is fully coated. Place them back on the baking tray. Brush the remaining garlic butter sauce on the buns.
Best Korean Cream Cheese Garlic Bread Recipe
Sanna is a wife and mother of three, living in Alberta, Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.
She loves pastries, yoga, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.Step aside basic garlic bread, make room for the new superstar Korean Cream Cheese Garlic bread. These bread rolls stuffed with sweetened cream cheese and then dipped in a honey garlic butter custard are the best thing since sliced bread.
The moment I laid eyes on these crispy yet buttery, savory, and sweet bread rolls it was love at first sight. How can you look away when it has all of the best things life has to offer? BUTTER, GARLIC, BREAD, SUGAR, and CREAM CHEESE. These bread rolls are super fun and satisfying to make and even more fun to eat. Pair this Korean cream cheese garlic bread with a refreshing cup of strawberry Yakult tea refresher and you'll have a BOMB snack.
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Korean cream cheese garlic bread is a popular Korean street food. It was said to have originated in Gangneung City in Gangwon Province. These buns are simply made with a soft bread roll sliced into segments, filled with a sweetened cream cheese filling, and lastly dunked in a buttery garlic and parsley custard. The buns are double baked for that light crunch at the top of the bread and softness in the core.
Korean cream cheese garlic bread differs from typical garlic bread in that it contains a sweetened cream cheese filling as well as a more custard garlic butter sauce. Layering that extra touch of sweetness to that buttery savory custard will balance out quite nicely and your tastebuds will thank you.
There are no complicated Asian ingredients for this Korean Cream Cheese garlic bread recipe. Most of these ingredients are normal pantry staples and the others can be found at your local grocery store.
Korean Cream Cheese Garlic Bread
Making Korean cream cheese garlic bread takes 4 major steps: 1. bake the bread rolls, 2. whip the cream cheese filling, and 3. make the honey garlic butter custard, 4. Assemble and bake.
*** you can always skip this step by buying soft white bread rolls instead, but I find that making homemade bread rolls always tastes better***
You can store these in the refrigerator in an airtight container for up to 5 days. To re-heat simply pop them in the oven at 350F for roughly 3-5 minutes. They can also be frozen for up to 3 months. To re-heat frozen buns, bring the buns to room temperature and re-heat in oven.
Better Than Dominos Garlic Bread
Calories: 624 kcal | Carbohydrates: 48 g | Protein: 11 g | Fat: 44 g | Saturated Fat: 26 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 175 mg | Sodium: 361 mg | Potassium: 199 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 1588 IU | Vitamin C: 2 mg | Calcium: 110 mg | Iron: 1 mgThis Korean Cream Cheese Garlic Bread is so unbelievably good! The exterior is perfectly crunchy, while the interior is kind of custardy all while still chewy like good bread should. It's filled with a lightly sweetened cream cheese filling and loaded with exactly what you want in a garlic bread - garlic flavor!
We finally got to taste these Korean cream cheese garlic breads after watching so many Korean street food videos. And let me tell you, they are AMAZINGGGGG! 🤤
The bread's got everything you want. It's crispy, soft, chewy, garlicky, buttery, sweet and savory! It's so easy to eat too many. But hey, no regrets! 😆
Korean Garlic Bread
If you liked this recipe, you may also like our other Asian bakes like Korean sausage bread , Korean mochi bread , and black sesame mochi muffins .
Korean cream cheese garlic bread is a popular Korean street food featuring a twist on classic garlic bread. Rather than using loaves of bread, this garlic bread uses medium size rolls, about 5 inches wide, that's been cut into wedges. The bread is filled with sweetened cream cheese and a dunked in a garlic butter custard.
Korean cream cheese garlic breads are a combination between sweet and savory. Just imagine a really good buttery garlic bread slathered with the perfect amount of lightly sweetened cream cheese. Yup, garlicky, slightly sweet, balanced saltiness, and a nice layer of creaminess with a tang.
Korean Cream Cheese Garlic Bread Story
Besides the flavor, these garlic bread are also well balanced in texture. The interior of the bread is partly custardy and moist while the other parts are chewy like good bread. And because the bread is baked a second time with the garlic butter, the exterior becomes amazingly crunchy. So, yeah. You've got the soft, the chewy, and the crunch, all in one!
The main difference between the two, besides the obvious addition of cream cheese, is that the garlic butter for making Korean cream cheese garlic breads is more like a buttery custard than butter. The garlic butter custard contains milk and eggs to make the Korean garlic bread moist and kind of custardy inside.
The other difference between the two is that Korean cream cheese garlic breads are a bit on the sweeter side. Both the cream cheese filling and the garlic butter custard have sugar added, and honestly, it tastes really good!
Vegan Korean Six Sided Cream Cheese Garlic Bread Recipe
1. Dissolve and activate the dry yeast by sprinkling it over the warm water. Give the yeast a stir and set aside for a few minutes.
2. Add the all-purpose flour, sugar, and salt into the stand mixer bowl and give it a quick mix with the dough hook. Once the yeast is dissolved, add the water to the flour mixture.
*Depending on where you live, you may or may not need as much water for the dough, so adjust accordingly. You can start off with 1⅓ cup water and increase the amount as needed.*
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3. Mix on low speed until the dough roughly comes together, then increase the speed to medium high. Knead the dough until it is smooth, elastic, and passes the window pane test.
Pinch off a piece of dough and gently stretch it between your fingers. If the dough can stretch until you can see silhouettes through it. It's passed the window pane test. If it tears, keep kneading.
4. Smooth and round the dough into a ball. Place it back into the bowl and cover. Let the dough proof in a warm area until it's doubled in size, about 45 minutes to 1 hour.
Korean Cream Cheese Garlic Bread Recipe
5. Punch down the dough and fold it onto itself a couple of times to deflate the gases. Portion the dough into 6 equal pieces. Do lightly flour your hands and
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