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.

Course Appetizer, Snack

Cuisine Asian, Korean

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 190kcal

Author Michelle

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

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.

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