Korean Cream Cheese Garlic Bread

The viral Asian street food that is equal parts sweet, savory, and aggressively garlicky.

35 min · 4 servings

Ingredients

• 4 Round bread rolls (brioche or soft dinner rolls)
• Cream cheese filling: 1 cup Cream cheese (softened), 2 tbsp Sugar, ¼ cup Heavy cream
• Garlic butter dip: ½ cup Butter (melted), ¼ cup Milk, 2 tbsp Honey, 3 tbsp Garlic (minced), 1 Egg, 2 tbsp Fresh parsley (chopped)

Method

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cut each roll into 6 wedges, almost all the way down, leaving the base intact so it opens like a flower.
3. Whip the cream cheese, sugar, and heavy cream until smooth. Transfer to a piping bag.
4. Pipe the cream cheese generously between every single slice.
5. Whisk all the garlic butter dip ingredients together in a separate bowl.
6. Dunk each stuffed roll completely into the garlic butter, making sure it gets inside the cuts.
7. Bake for 15–20 minutes until the edges are crispy and the cream cheese is gooey.

Chef's tip: Leave the base uncut — it is the only thing holding the flower together

From The Edible Codex · 261 recipes