Korean Cream Cheese Garlic Bread
A cozy and creamy snack featuring a soft bread stuffed with sweetened cream cheese and coated in a buttery garlic mixture.
Ingredients
For the Bread
- 1 loaf small loaf or sturdy rolls Brioche style rolls work well.
For the Cream Cheese Filling
- 8 oz cream cheese Full fat is best for texture.
- 1 tbsp sugar Optional, for sweetness.
For the Garlic Butter Coating
- 4 tbsp butter Melted, salted butter is preferred.
- 4 cloves garlic Freshly minced is best.
- 1 large egg Optional, for richness.
- 2 tbsp parsley Optional, for garnish.
Instructions
Preparation
- Soften the cream cheese by letting it sit at room temperature.
- Mix the cream cheese with sugar and a pinch of salt if using.
- Slice the bread into sections but do not cut all the way through, creating pockets for the filling.
Filling
- Spoon or pipe the cream cheese mixture into the cuts of the bread.
Coating
- In a separate bowl, mix melted butter with minced garlic. If using egg, whisk it in after the butter cools slightly to prevent it from scrambling.
- Brush the garlic butter mixture generously all over the bread, ensuring to coat the cuts and cracks.
Baking
- Preheat your oven to 350°F (175°C) and bake the bread for about 15 minutes or until golden and fragrant.
Notes
This bread is best served warm. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results. You can freeze it, but the cream cheese texture may change upon thawing.