How to Make Cream Cheese Garlic Bread Korean Strert
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!
Recently, 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. Crispy, soft, chewy, garlicky, buttery, sweet and savory! It's so easy to eat too many, but hey, no regrets! 😆
What is Korean cream cheese garlic bread?
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."
What is the difference between Korean cream cheese garlic bread and regular garlic bread?
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!
What does Korean cream cheese garlic bread taste like?
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!
Do I have to make my own bread for this garlic bread?
No, you are welcomed to buy rolls similar to this recipe. But Kyong and I both agree that the texture of the garlic bread is definitely better with homemade rolls.
What kind of bread should I use for Korean cream cheese garlic bread?
We recommend using white dinner rolls for this garlic bread recipe. Just make sure the rolls are around 5 to 6 inches wide, about the size of your palm. If you have time, we highly recommend making rolls with our bread recipe. It really makes a difference in the texture of the garlic bread.
How do I know if my dough is ready?
Like many other kinds of bread dough, use the window pane method to check if the dough is kneaded enough. This dough needs to be kneaded to the point where the dough is smooth, elastic, and passes the window pane test. You should be able to stretch a small piece of dough between your fingers, and it should stretch thin enough for you to see silhouette through it without tearing the dough.
Make sure to keep the bread dough tight
If you are making your own homemade bread rolls for these Korean cream cheese garlic bread, do make sure to keep the dough balls tight. Keeping the dough tight will keep the bread round as the dough proofs and bakes. A loose dough ball will result in flatter, more spread out bread that may have inconsistent crumbs.
To keep your dough balls tight, fold the edge of the edge of the dough onto itself all the way around. Next, flip the dough ball, smooth side up, and tuck the edge of the dough under itself to shape and round the ball.
Do I need to use egg and milk in my garlic butter?
Yes! For Korean cream cheese garlic breads, the garlic butter is kind of a "custard" rather than straight garlic and butter. This will give the breads extra moistness, a slight custardy texture, and enriches the plain roll.
How many times do I have to slice my bread?
It's up to your preference how many times to cut the bread. We prefer to cut the bread 4 times to get 8 smaller wedges, which means more cream cheese filling! But it is totally fine to cut the bread 3 times to get 6 wedges.
More importantly, it is crucial to not cut through the bread completely. The bread needs to stay intact for both aesthetic and to hold the cream cheese filling.
Do I need to completely soak the bread in garlic butter?
Yes! You want to be generous when it comes to coating the bread in garlic butter. The garlic butter should cover every exposed surface on the bread, inside and out. However, you don't have to let the bread soak in the garlic butter. Just dunk the bread, drizzle more onto the surface that's not covered, and flip the bread upside down to let excess drip off. So get some disposable gloves on and dunk the entire bread into the garlic goodness!
If you're looking for other Korean recipes, you may like these:
- Japchae: Korean Glass Noodle Stir Fry
- Korean Sweet Potato Mochi/ Hotteok (호떡)
- Easy Bibimbap (Korean Mixed Rice Bowl)
- Traditional Napa Cabbage Kimchi
Bake with love!
Mei ❤️
If you've made this recipe or any recipe from our blog, please tag us on Instagram @two_plaid_aprons! We would love to see your creations! It absolutely makes our day! 🥰
Korean Cream Cheese Garlic Bread
These Korean Cream Cheese Garlic Bread are 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!
Prep Time 35 mins
Cook Time 35 mins
Proof Time 1 hr 30 mins
Total Time 2 hrs 40 mins
Yield:
6 cream cheese garlic bread
For the cream cheese filling:
- 8 ounce cream cheese , softened
- ¼ cup granulated sugar
For the garlic butter:
- 1 cup unsalted butter , melted (or 2 sticks)
- ½ cup whole milk (or half & half)
- 2 Tablespoon granulated sugar
- 2 Tablespoon garlic , minced (or to your preference)
- 1½ Tablespoon dry parsley flakes (or to your preference)
- 2 large egg
- Kosher salt (for sprinkling)
For the bread:
-
Stir together warm water and active dry yeast. Set a side to let dissolve, about 2-3 minutes.
*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.*
-
In the stand mixer bowl, stir together the flour, sugar, and salt. Pour the water with dissolved yeast into the flour mixture and stir on low speed with the dough hook until the dough turns shaggy and starts to come together.
*The dough can be mix ½by hand at this point to help the mixer out. You can also knead the dough completely by hand.*
-
Increase the speed to medium high and knead until the dough is smooth and passes the window pane test, about 8-10 minutes. Shape the dough into a ball and let it proof in a covered bowl, in a warm area, until doubled in size, about 45 minutes to 1 hour.
*To do the window pane test, take a small portion of the dough and stretch it between your fingers. The dough should spread thin enough to see silhouettes through it without tearing. Refer to the post for more detail and picture.*
-
Once the dough has doubled, punch it down and fold it onto itself a few times to tighten the dough. Divid the dough into 6 equal pieces. Tuck and roll each piece of dough into a smooth, tight ball. Range the dough on parchment lined sheet pan, about 2-3 inches from each other. Cover the dough and let it proof in a warm area until almost doubled, about 45 minutes to 1 hour.
-
Preheat the oven to 350°F.
-
When the dough balls are nearly doubled, you can brush each of them with egg wash if you wish. Bake the bread for about 20-25 minutes until the exterior is golden brown (if egg washed, or golden if no egg wash), and the interior registers 190°F.
-
Let the bread cool at room temperature until they're cool or at least comfortable to handle.
For the cream cheese filling:
-
Combine the softened cream cheese and sugar in a mixing bowl. Whisk the cream cheese until smooth and the sugar is incorporated. Transfer the cream cheese filling to a pipping bag or ZipLoc bag and set aside until needed.
For the garlic butter:
-
In a large mixing bowl, whisk together all the ingredients for the garlic butter until completely smooth. Heat the mixture over a bain-marie or a pot of water with simmering water until the sugar is completely dissolved and the mixture is warm and very fluid. Make sure to whisk the mixture constantly and DO NOT overheat, or the eggs may scramble. Keep the garlic butter warm until needed.
*You can heat up the garlic butter using the microwave if you like. Just make sure to use a glass bowl and to heat the mixture in short increments.*
To assemble the Korean cream cheese garlic bread:
-
Preheat the oven to 400°F.
-
When the bread is cool enough to handle, cut each bread into 8 equal wedges. Make sure to NOT completely cut through the bread. You want the bread to stay intact.
-
After the bread has been cut, pipe a rope of the cream cheese filling in between each wedge. Be careful not to break the wedges.
-
Once the bread has been filled with cream cheese, dip the entire bread into the garlic butter. Make sure the garlic butter coats in between the wedges as well. Hold the bread upside down to let excess garlic butter drain. Repeat with all the breads and arrange them back on the parchment lined pan.
-
Pipe the remaining cream cheese filling in the center each bread and sprinkle a pinch of kosher salt on each bread. Bake the bread for about 8-10 minutes, until the breads are crispy. Make sure to not let the breads get too dark!
*If you're want to ensure that the bread doesn't get too dark after the 2nd bake, you can skip the egg wash.*
-
Let the bread cool for a few minutes and enjoy!
*If you wish, you can just purchase bread rolls from the grocery store. However, we did find that homemade bread rolls yield better texture cream cheese garlic bread.
**After many comments about the dough for the bread being too dry, we've decided to change the amount of water for the dough. However, if you're like us and live in a warm, humid area, start with 1 ⅓ cup of water and increase as you need. At 1 ⅓ cup water, our bread had a tighter denser crumb, which was what we were aiming for, but a lighter bread with more open crumb tasted just as good!
Calories: 867 kcal | Carbohydrates: 97 g | Protein: 16 g | Fat: 47 g | Saturated Fat: 28 g | Cholesterol: 180 mg | Sodium: 357 mg | Potassium: 252 mg | Fiber: 3 g | Sugar: 23 g | Vitamin A: 1575 IU | Vitamin C: 1 mg | Calcium: 102 mg | Iron: 5 mg
Keywords: cream cheese garlic bread, garlic bread, Korean garlic bread, streetfood
How to Make Cream Cheese Garlic Bread Korean Strert
Source: https://twoplaidaprons.com/korean-cream-cheese-garlic-bread/