Korean Garlic Cheese Bread

If you thought you liked garlic bread, wait until you try the Korean version of garlic bread – there is just no way you won’t fall in love! Korean Garlic Cheese Bread is a very popular street food that starts off with buttery soft brioche buns that is cut in a mesmerizing shape, then filled with a creme cheese filling, and dunked in a rich garlic and herb butter. It is the perfect combination of sweet and savory so let’s make it!
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Korean Garlic Cheese Bread

If you thought you liked garlic bread, wait until you try the Korean version of garlic bread – there is just no way you won’t fall in love! Korean Garlic Cheese Bread is a very popular street food that starts off with buttery soft brioche buns that is cut in a mesmerizing shape, then filled with a creme cheese filling, and dunked in a rich garlic and herb butter. It is the perfect combination of sweet and savory so let’s make it!

This post is sponsored by Challenge Butter but all thoughts are my own. Thank you for supporting brands that make Moribyan’s kitchen possible.

Making the Bread

The first component of Korean Garlic Bread is of course, the bread! It has to be buttery, milky, soft, and super fluffy – also known as brioche. Brioche buns are slightly sweet, making them perfect for this recipe. Here are three options for the bread and it all depends on how much time and effort you want to put into this recipe.

OPTION 1:

The first option is a trick I used myself. I just buy dinner roll dough from the freezer aisle of the supermarket. I then just portion it out to the size I need, let them rise, brush with egg wash, and bake.

OPTION 2:

The second option is to buy ready to go brioche buns from the store or a local bakery if you can find some that are not pre-sliced.

OPTION 3:

The third option is to make the dough from scratch using your favorite recipe for brioche buns or yeast dinner rolls! I love this recipe for just the rolls.

If you are not going with option 2, option 1 and 3 will require you to portion out the dough. Each dough section should be about 3.5 ounces. I made mine a bit too large but 3.5 ounces is perfect. They will look small but it will rise!

Once the dough is sectioned, space it apart on a lined baking sheet, cover, and let it rise in a warm place until doubled in size. Brush them with egg wash (egg + milk) and pop in the oven to bake until beautifully golden.

Allow them to cool down completely when out of the oven and then make 3 cuts to cut the bun into 6 triangles but don’t cut all the way down.

The Cheese Filling

Now that the bread is ready to go, it’s time to stuff it with a sweet and tangy cream cheese filling! It comes together in under 5 minutes and with only 3 ingredients.

Here is what you need:
  • cream cheese, softened
  • heavy cream
  • granulated white sugar

Just add all the ingredients to a mixing bowl and beat until completely smooth.

Transfer to a piping bag and pipe it in the cuts we made in the bread. It’ll be bit difficult at first but once you get the hang of it, it’ll be a breeze. You just have to make sure to open the bread up enough to fill it all the way.

How to Make the Garlic Butter Dip

The second component of the garlic bread might just be the most important part! It’s somewhere between a garlic butter and an egg wash all combined into one and it’s absolutely delicious.

Here are all the ingredients you need:
  • unsalted butter
  • egg
  • garlic
  • parsley
  • milk
  • kewpie mayo
  • oregano
  • parmesan

To a bowl, combine melted butter with one large egg, minced garlic, chopped parsley, milk, kewpie mayo, dried oregano, and freshly grated parmesan. My go to butter to really elevate taste here is my favorite Challenge Unsalted Butter. Quality ingredients make a big difference and since my mom always stocked Challenge Butter in our fridge since I was a kid, it’s all that I use too when I want to add a beautiful rich taste to my recipes. Also, Challenge Butter is made the old-fashioned way from happy cows at family-owned dairies and you can really taste that difference in this garlic bread. When the rolls literally get DUNKED in the butter bath, they come out glistening and full of flavor!

When the garlic butter is ready to go, take the filled buns and submerge them fully in the butter bath. Let any excess drip off and transfer back to the lined baking tray.

Then back in the oven they go just for a few minutes this time. Once they’re out of the oven, garnish with more chopped parsley, grated parmesan, and sprinkle of red pepper flakes. Allow to cool and then enjoy!

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Korean Garlic Cheese Bread

If you thought you liked garlic bread, wait until you try the Korean version of garlic bread - there is just no way you won't fall in love! Korean Garlic Cheese Bread is a very popular street food that starts off with buttery soft brioche buns that is cut in a mesmerizing shape, then filled with a creme cheese filling, and dunked in a rich garlic and herb butter. It is the perfect combination of sweet and savory so let's make it!

If you thought you liked garlic bread, wait until you try the Korean version of garlic bread - there is just no way you won't fall in love! Korean Garlic Cheese Bread is a very popular street food that starts off with buttery soft brioche buns that is cut in a mesmerizing shape, then filled with a creme cheese filling, and dunked in a rich garlic and herb butter. It is the perfect combination of sweet and savory so let's make it!

Ingredients

  • 6 to 8 brioche rolls
CREAM CHEESE FILLING
  • 8 ounces cream cheese, softened/room temp
  • 4 tablespoons granulated white sugar
  • 1/4 cup heavy cream
GARLIC BUTTER
  • 1 egg
  • 1/2 cup Challenge Unsalted Butter, melted
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped parsley
  • 2 tablespoons milk
  • 1 tablespoon kewpie mayo
  • 1 teaspoon oregano
  • 2 tablespoons grated parmesan

Instructions

MAKE THE CHEESE FILLING
  1. To a mixing bowl, add the cream cheese, granulated white sugar, and heavy cream.
  2. Use a stand mixer or hand mixer and whisk until soft, fluffy, and smooth. Set aside.
MAKE THE GARLIC BUTTER
  1. To a bowl, add the egg, melted butter, minced garlic, chopped parsley, milk, mayo, oregano, and grated parmesan.
  2. Mix together until combined well and set aside.
ASSEMBLE AND BAKE
  1. Preheat oven to 350°F.
  2. Make three cuts across each brioche roll but do not make the cuts going all the way down. Now the brioche roll will be cut into six equal pieces to fill with cream cheese filling.
  3. Using a piping bag, fill the brioche rolls with the cream cheese filling in each of the cuts and in the center.
  4. Once all the rolls are filled, dunk each of them in the garlic butter. Fully submerge it, then let any excess drip off, and place on a baking tray lined with parchment paper.
  5. Bake in the oven for 8 to 10 minutes or until golden brown all around.
  6. Once out of the oven, garnish with more chopped parsley and grated parmesan. Allow to cool down and then enjoy!
Tips & Notes
  • If you don't have Kewpie mayo, you can use regular mayo but Kewpie is preferred.
  • There are 3 options for the bread part:
    • OPTION 1: The first option is a trick I used myself. I just buy dinner roll dough from the freezer aisle of the supermarket. I then just portion it out to the size I need, let them rise, brush with egg wash, and bake.
    • OPTION 2: The second option is to buy ready to go brioche buns from the store or a local bakery if you can find some that are not pre-sliced.
    • OPTION 3: The third option is to make the dough from scratch using your favorite recipe for brioche buns or yeast dinner rolls! I love this recipe for just the rolls.
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