Korean Cream Cheese Garlic Bread

This recipe for Korean Cream Cheese Garlic Bread features soft buns filled with a savory and slightly sweet cream cheese filling and garlic butter. 

What is Korean cream cheese garlic bread?

Korean cream cheese garlic bread is a popular street food that takes regular garlic bread to a new level.

Soft fluffy buns are slit and filled with sweetened cream cheese and dipped in a salty buttery sauce.

The sweetness balances out the saltiness, in a similar manner to Korean-style corn dogs.

Why you'll love this recipe

This recipe for Korean cream cheese garlic bread is:

Small-batch: this recipe is quite indulgent, so you can make less and not have to worry about your waistline.

Flavorful (but not too sweet): the cream cheese and garlic really give this garlic bread an elevated level of salty and a hint of sweetness.

Versatile: use this cream cheese garlic bread as an appetizer, enjoy as a snack, or serve it alongside pasta or carbonara rice cakes.

Ingredients you'll need

• 2 large soft buns: I used leftover dough from my Hamburger Buns recipe to shape the dough into 150g pieces; but you can use store-bought buns

Cream cheese filling:

• cream cheese: softened at room temperature
• Greek yogurt: to thin out the cream cheese; you can also use a splash of whole milk instead
• sea salt: adds flavor
• granulated sugar: adds a hint of sweetness
• black pepper
• garlic powder: to enhance the garlicky flavor
• cayenne powder: adds a touch of heat; optional
• fresh parsley: chopped
• green onion/scallions: sliced

Garlic butter:

• melted butter: unsalted; if using salted butter, omit sea salt
• sea salt
• fresh garlic: minced
• egg white: helps everything stick to the buns
• fresh parsley: chopped
• cheese: I used a little grated mozzarella, but you can also use Parmigiana Reggiano or parmesan

You can find these ingredients at your local grocery store.

How to make the cream cheese garlic bread

Preheat oven to 325F.

Line a baking sheet with parchment paper.

Use a sharp serrated knife to make slits in the buns about ¾s of the way down (not all the way through). Depending on how large your buns are, you can split it into sixth's or eighth's. Set aside.

Make the cream cheese filling:

In a bowl, combine the softened cream cheese with salt, sugar, black pepper, garlic powder, cayenne powder, parsley and green onions. Mix well.

Add in the Greek yogurt and mix until incorporated.

Transfer the cream cheese filling into a piping bag and cut off the tip. Set aside.

Make the garlic butter:

In a small bowl (but large enough to hold the bun), mix together the melted butter, salt, garlic, parsley and egg white.

Assemble:

Divide the cream cheese filling in half and squeeze filling in between each of the slits in the buns, and finish with a dollop in the center.

Carefully dip the top of the bun into the garlic butter and set it onto the parchment-lined baking pan.

Repeat with the remaining bun.

Sprinkle cheese over the tops of the buns.

Bake at 325F for 8-10 minutes, until lightly golden in color and cheese is melted.

How to serve

Serve the Korean garlic bread buns while soft and warm.

What to pair the buns with

Pair the garlic bread along with other Korean street food snacks such as corn dogs, sotteok (rice cakes), or main dishes such as hellamyeon (spicy noodles), jjajangmyeon (Korean black bean noodles) carbonara, and strawberry milk.

How to store

Store any leftover buns in an airtight container in the refrigerator for up to 3 days.

I don't recommend freezing these buns as the texture will change.

How to reheat

Reheat the buns in the microwave for 30-40 seconds, or until heated through.

Note: the cream cheese filling may ooze.

Expert tips

If you don't have a piping bag, you can use a food-safe plastic bag and cut the tip of one corner.

Alternatively, you can use a spatula to smear the garlic cream cheese butter mixture into the bun.

Other delicious recipes you may like

Be sure to check out these recipes:

Pillowy Soft Korean Sausage Bread

Korean-Style Hot Dogs

Cheese Breadsticks (Grocery Store Bakery Copycat)

Korean Gochujang Meatballs

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 3 votes

Korean Cream Cheese Garlic Bread

This recipe for Korean Cream Cheese Garlic Bread features soft buns filled with a savory and the slightest bit sweet cream cheese filling and garlic butter. 

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Appetizer, Snack

Cuisine: Asian, Korean

Servings: 4

Calories: 190kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 2 large soft buns brioche or hamburger

Cream cheese filling:

• 4 oz (½ block) cream cheese softened at room temperature
• ½ teaspoon sea salt
• 1 teaspoon granulated sugar
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• pinch cayenne powder
• 1 tablespoon chopped parsley
• 1 tablespoon sliced green onion
• 2 tablespoon Greek yogurt

Garlic butter:

• 2 tablespoon melted butter
• ⅛ teaspoon sea salt
• 1 tablespoon minced garlic
• 1 tablespoon chopped parsley
• 1 egg white
• 2 tablespoon grated mozzarella cheese or parmesan cheese

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 325°F/163°C.
• Line a baking sheet with parchment paper.
• Use a sharp serrated knife to make slits in the buns about ¾s of the way down (not all the way through). Depending on how large your buns are, you can split it into sixth's or eighth's. Set aside.

Make the cream cheese filling:

• In a bowl, combine the softened cream cheese with salt, sugar, black pepper, garlic powder, cayenne powder, parsley and green onions. Mix well.
• Add in the Greek yogurt and mix until incorporated.
• Transfer the cream cheese filling into a piping bag and cut off the tip. Set aside.

Make the garlic butter:

• In a small bowl (but large enough to hold the bun), mix together the melted butter, salt, garlic, parsley and egg white.

Assemble:

• Divide the cream cheese filling in half and squeeze filling in between each of the slits in the buns, and finish with a dollop in the center.
• Carefully dip the top of the bun into the garlic butter and set it onto the parchment-lined baking pan.
• Repeat with the remaining bun.
• Sprinkle cheese over the tops of the buns.
• Bake at 325°F/163°C for 8-10 minutes, until lightly golden in color and cheese is melted.

Nutrition

Calories: 190kcal | Carbohydrates: 4g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 567mg | Potassium: 95mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 796IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 0.3mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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