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 -
1/4 cup 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. Stir in red pepper flakes if desired for heat. Set aside.
02 -
Preheat oven to 175°C (350°F). Using a serrated knife, cut the loaf of bread into diagonal slices, approximately 2-3cm apart, without cutting all the way through to create pockets for filling.
03 -
Generously spread the cream cheese filling into each slice pocket. Combine melted butter and salt in a small bowl, then brush the outside of the bread with this mixture.
04 -
Place the stuffed loaf on a baking sheet and wrap loosely in aluminum foil. Bake for 15 minutes, then remove foil and continue baking for another 10-15 minutes until the top becomes golden and crispy.
05 -
While bread is baking, mix the melted butter, minced garlic, and chopped parsley in a small bowl. When bread is done, brush this garlic topping over the hot loaf and return to oven for 2-3 minutes to infuse flavors.
06 -
Remove from oven and allow to cool slightly for a few minutes before serving warm.
# Notes:
01 -
This Korean-inspired garlic bread features a creamy, savory filling that melts beautifully into the soft bread during baking.
02 -
For best results, use bread that's slightly stale as it will hold its structure better when filled.