Korean-Style Cream Cheese Garlic Bread

I’m showing you my more savory, less sweet, take on this somewhat strange, but addictive viral sensation. If a cross between a cheese Danish and garlic bread doesn’t sound great, you’ve probably never tried it!

When I received my first food wish for Korean cream cheese garlic bread, I did what I always do when I’m not familiar with a recipe; I watched a video of someone making what would be considered an authentic version. I watched, I cringed, I almost wretched, and I decided to move on to other less disturbing requests.

I’ve always been fine adding sweet elements to savory recipes, and have encouraged this behavior in many videos, but when I saw a can of sweetened condensed milk being mixed into the cheese filling, I just couldn’t comprehend what was going on. So, I watched another video and they did the same thing. Well, actually not exactly the same thing, since they also added a drizzle of honey. Needless to say, I didn’t film the recipe, and just tried to un-see the whole affair.

But, the requests kept coming in, and so I did some more research, and discovered this particular type of street food is supposed to be very sweet, and is considered more dessert than dinner. But, I still couldn’t bring myself to follow suit. So, I reduced the sugar level significantly, and replaced it with the natural, earthy, savory sweetness of green onions. And, what I ended up with was one of the most delicious examples of garlic bread I’ve ever had, which is why I really hope you give this a try soon.

Ingredients

For the Rolls:

• 1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
• 2 teaspoons active dry yeast
• 1 teaspoon white sugar
• 3 cups all-purpose flour, divided
• 2 teaspoons kosher salt
• 2 tablespoons all-purpose flour for dusting

For the Cream Cheese Filling:

• 1 (8 ounce) package cream cheese, at room temperature
• 1 tablespoon white sugar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 2 tablespoons chopped Italian parsley
• ¾ cup thinly sliced green onion
• ¼ cup heavy cream

For the Garlic Butter Coating and Topping:

• ½ cup unsalted butter, melted
• 8 cloves garlic, finely minced
• 1 pinch salt
• 1 tablespoon chopped Italian parsley
• 1 large egg
• 6 tablespoons grated Parmigiano-Reggiano cheese

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See Also Other Post:

• Easy Chinese Fried Noodles
• Broccoli Salad

Directions

1. Gather all ingredients.ALLRECIPES / PREETHI VENKATRAM
2. Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.ALLRECIPES / PREETHI VENKATRAM
3. Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.ALLRECIPES / PREETHI VENKATRAM
4. Knead the dough briefly before transferring to a lightly greased bowl.ALLRECIPES / PREETHI VENKATRAM
5. Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.ALLRECIPES / PREETHI VENKATRAM.
6. Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.ALLRECIPES / PREETHI VENKATRAM
7. Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.ALLRECIPES / PREETHI VENKATRAM
8. Cover with a clean kitchen towel and let rise for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).ALLRECIPES / PREETHI VENKATRAM
9. Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).ALLRECIPES / PREETHI VENKATRAM
10. While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.ALLRECIPES / PREETHI VENKATRAM
11. Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.ALLRECIPES / PREETHI VENKATRAM
12. Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.ALLRECIPES / PREETHI VENKATRAM
13. Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.ALLRECIPES / PREETHI VENKATRAM
14. Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.ALLRECIPES / PREETHI VENKATRAM
15. Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.ALLRECIPES / PREETHI VENKATRAM
16. Serve and enjoy!ALLRECIPES / PREETHI VENKATRAM

Recipe Tip

You can use store-bought rolls if preferred.
I MADE ITPRINT

Nutrition Facts (per serving)

597	Calories
35g	Fat
57g	Carbs
14g	Protein

Show Full Nutrition Label