Korean Cream Cheese Garlic Bread (Print Version)
# Ingredients:
→ For the Bread
01 -
1 loaf of soft white bread (such as brioche or milk bread)
02 -
4 tbsp unsalted butter, melted
03 -
1/4 tsp salt
→ For the Cream Cheese Filling
04 -
8 oz cream cheese, softened
05 -
4 cloves garlic, minced
06 -
1/4 cup green onions, finely chopped
07 -
2 tbsp fresh parsley, chopped (optional)
08 -
1/2 tsp black pepper
09 -
1/4 tsp salt
10 -
1/4 tsp red pepper flakes (optional, for heat)
→ For Topping
11 -
2 tbsp unsalted butter, melted
12 -
1 tbsp minced garlic
13 -
1 tbsp fresh parsley, chopped
# Instructions:
01 -
In a mixing bowl, combine the softened cream cheese, minced garlic, chopped green onions, parsley (if using), black pepper, and salt. Mix well until smooth and creamy. If desired, stir in the red pepper flakes for added heat. Set aside.
02 -
Preheat your oven to 175°C (350°F).
03 -
Using a serrated knife, carefully cut the loaf of bread into diagonal slices, about 1-2 inches apart, without cutting all the way through. This creates pockets for the filling. Generously spread the cream cheese filling into each slice, making sure to fill each pocket well.
04 -
In a small bowl, combine the melted butter and salt. Brush the outside of the bread with the melted butter mixture for added flavor.
05 -
Place the stuffed loaf on a baking sheet and wrap it loosely in aluminum foil to retain moisture. Bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and crispy.
06 -
While the bread is baking, mix the melted butter, minced garlic, and chopped parsley in a small bowl.
07 -
Once the bread is fully baked, brush the garlic topping over the hot loaf and return it to the oven for an additional 2-3 minutes. This step infuses the flavors into the bread.
08 -
Remove the bread from the oven and let it cool slightly. Slice and serve warm.
# Notes:
01 -
For a spicier flavor, include red pepper flakes in the filling mixture.