Step aside basic garlic bread, make room for the new superstar Korean Cream Cheese Garlic bread. These Korean bread rolls stuffed with sweetened cream cheese and then dipped in a honey garlic butter custard are the best thing since sliced bread.
Step aside basic garlic bread, and make room for the new superstar Korean cream cheese Garlic bread. These Korean 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 Korean 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 Korean garlic 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.
Korean Cream Cheese Garlic Bread
Korean cream cheese garlic bread is a popular Korean street food. It was said to have originated in Gangneung City in Gangwon Province. Korean garlic bread is 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. This Korean bread is 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.
Best Korean Cream Cheese Garlic Bread Recipe
Here are the steps on how to make this Korean cream cheese garlic bread recipe. Making Korean 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
Frozen: This Korean bread can also be frozen for up to 3 months. To reheat frozen buns, thaw the buns in the refrigerator overnight and reheat in the oven.
Korean Cream Cheese Garlic Bread (egg Free)
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 mg
Join us on our multicultural culinary journey where we share how to create delicious restaurant-quality recipes using simple and accessible methods for the everyday home cook. What are you waiting for?This 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! 🤤
Cream Cheese Garlic Bread (육쪽마늘빵)
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! 😆
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.
Recipe! Korean Cream Cheese Garlic Bread
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.
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.
Loaded Cream Cheese Bread Recipe
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!
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.
Korean Cream Cheese Garlic Bread (크림치즈 마늘빵)
*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.*
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.
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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.
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 the work surface as needed. The dough will be a bit tacky.
6. Tightly tuck and roll each piece of dough to form smooth balls. Place them at least 3 to 4 inches part on a parchment lined sheet pan. Cover the dough balls and let them proof in a warm area until almost doubled, about 45 minutes to 1 hour.
Korean Style Cream Cheese Garlic Breads Recipe
Because this dough does not contain any fat, sometimes the rolls can get stuck onto the parchment after they are baked. You can lightly grease the parchment paper to prevent the buns fro getting stuck.
. Brush each dough with egg wash if you'd like. Once the oven is at 350°F, bake the rolls for 20 to 25 minutes or until the interior registers 190°F.
Brushing the rolls with egg wash is optional. If the rolls are brushed, they will be golden brown and glossy after baking. If not, they will still be golden, not as dark, and no gloss. But the breads will be baked again, so the breads will get a bit darker.
Korean Garlic Bread
8. Remove the bread rolls from the oven once they're done and let them cool at room temperature until comfortable to handle.
Combined the softened cream cheese and sugar in a medium mixing bowl. Whisk until the everything is smooth and the sugar is well incorporated. Transfer the cream cheese filling to a pipping bag or ZipLoc bag and set aside until needed.
1. In a large heat proof mixing bowl, add the melted butter, milk, sugar, garlic, parsley, and eggs. Whisk until everything is well combined.
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2. Place the bowl over a pot of gently simmering water (aka bain marie) and mix until the sugar has dissolved and the mixture is warm and loose. Make sure to constantly mix the garlic butter to prevent scrambling the eggs. Keep the garlic butter warm and set aside until needed.
*You can also heat up the garlic butter in the microwave, but there's a highly chance of scrambling the eggs. So make sure to heat the mixture in short increments and mix between each heating!*
2. When the bread rolls are cool enough to hand, cut each bread into 6 or 8 equal wedges. Make sure to NOT cut through the bread completely so that the wedges stay intact.
Anyone Know Of A Place In Nyc Where I Can Get Korean Cream Cheese Garlic Bread?
4. Once the bread
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