Korean Cream Cheese Garlic Bread (Print)
Soft bread filled with tangy garlic cheese and herbs, baked crisp and brushed with golden butter.
# Ingredients:
→ Bread
01 -
1 loaf soft white bread (brioche or milk bread type)
02 -
4 tablespoons unsalted butter, melted
03 -
1/4 teaspoon salt
→ Cream Cheese Filling
04 -
225 grams cream cheese, softened
05 -
4 cloves garlic, minced
06 -
60 milliliters green onions, finely chopped
07 -
2 tablespoons fresh parsley, chopped (optional)
08 -
1/2 teaspoon black pepper
09 -
1/4 teaspoon salt
10 -
1/4 teaspoon red pepper flakes (optional)
→ Topping
11 -
2 tablespoons unsalted butter, melted
12 -
1 tablespoon garlic, minced
13 -
1 tablespoon fresh parsley, chopped
# Steps:
01 -
In a mixing bowl, blend softened cream cheese with minced garlic, chopped green onions, parsley if using, black pepper, and salt until smooth and creamy. If desired, fold in red pepper flakes for a hint of spice.
02 -
Preheat oven to 175°C.
03 -
With a serrated knife, slice the loaf diagonally into sections 2–3 cm apart, leaving the base intact to form deep pockets.
04 -
Generously spread the prepared cream cheese mixture into each slice, ensuring every pocket is well-filled.
05 -
Combine melted butter with salt and gently brush over the outside of the filled loaf.
06 -
Sit the stuffed loaf on a baking tray and wrap loosely with aluminium foil. Bake for 15 minutes.
07 -
Remove the foil and continue baking for 10–15 minutes until golden and crisp.
08 -
While baking, mix melted butter, minced garlic, and chopped parsley for the topping.
09 -
Brush hot bread with garlic butter topping and return to the oven for 2–3 minutes to infuse flavor.
10 -
Allow to cool slightly, portion as desired, and serve warm.
# Notes:
01 -
Ensure cream cheese is fully softened for easiest mixing and smoothest texture.