Korean Cream Cheese Garlic Bread (Print Version)
# Ingredients:
→ For the Bread
01 -
1 loaf soft white bread (brioche or milk bread)
02 -
4 tbsp unsalted butter, melted
03 -
1/4 tsp salt
→ For the Cream Cheese Filling
04 -
225g cream cheese, softened
05 -
4 cloves garlic, minced
06 -
60g green onions, finely chopped
07 -
2 tbsp fresh parsley, chopped (optional)
08 -
1/2 tsp black pepper
09 -
1/4 tsp salt
10 -
1/4 tsp red pepper flakes (optional)
→ For Topping
11 -
2 tbsp unsalted butter, melted
12 -
1 tbsp minced garlic
13 -
1 tbsp fresh parsley, chopped
# Instructions:
01 -
In a mixing bowl, combine the softened cream cheese, minced garlic, chopped green onions, parsley (if using), black pepper, and salt. Mix until smooth and creamy. For added heat, incorporate red pepper flakes. Set aside.
02 -
Preheat oven to 175°C (350°F). Using a serrated knife, cut the bread loaf diagonally at 2-5 cm intervals without slicing all the way through, creating pockets for the filling.
03 -
Generously spread the cream cheese mixture into each bread pocket. In a small bowl, combine the melted butter and salt, then brush this mixture over the exterior of the loaf.
04 -
Place the stuffed loaf on a baking sheet and loosely cover with aluminum foil. Bake for 15 minutes to warm through while retaining moisture.
05 -
Remove the foil and continue baking for 10-15 minutes until the top becomes golden and crispy.
06 -
While the bread bakes, combine the melted butter, minced garlic, and chopped parsley in a small bowl. Once the bread is golden, brush this mixture over the hot loaf and return to the oven for 2-3 minutes to infuse the flavors.
# Notes:
01 -
This Korean street food fusion creates a perfect balance of creamy, garlicky filling with crispy exterior bread.
02 -
For best results, use fresh bread that's soft but sturdy enough to hold the filling.