WATCH: How To Make Korean Cheesy Garlic Bread At Home

You can make this trendy Korean garlic bread at home. This Korean garlic bread recipe with cream cheese uses the tangzhong method, so it will make your bread super soft. This technique is used in both Japan and around Asia and is a Chinese bread-making technique of mixing flour and hot water together to make a sticky paste, the "tangzhong". This word roughly means "roux" but is made with water instead of fat, hence the English translation "water roux". This "water roux" is then kneaded into the base bread dough.

If you love garlic bread and you love anything with cream cheese, you'll love this recipe. 

Korean Garlic Bread Recipe with Cream Cheese 

  • Takes 1 1/2 hours plus 2 1/2 hours proofing 
  • Makes 4 loaves
  • For the tangzhong:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup boiling water
  • For the main dough:
  • 3 cups all-purpose flour, divided
  • 1 teaspoon instant dry yeast
  • 1 teaspoon salt
  • 3 tablespoons white sugar
  • 2 tablespoons powdered milk
  • 1/2 cup fresh milk
  • 1/4 cup butter, cut into small pieces
  • For cream cheese filling:
  • 1 227-gram bar cream cheese, softened
  • 2 tablespoons white sugar
  • For the garlic butter egg soak:
  • 2 large eggs
  • 1 cup salted butter, melted
  • 4 cloves garlic, chopped
  • 1 tablespoon rock salt, to taste
  • 1 Make the tangzhong: Combine flour, salt, and the just boiled water in a large, clean bowl. Mix well with a spatula until it looks like a thick paste. Transfer to a bowl and cover with cling wrap. Refrigerate until cold.
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  • 2 Make the main dough: Combine flour, yeast, salt, sugar, and powdered milk in a big clean bowl. Make a well in the middle and then pour in the fresh milk and the cold tangzhong. Mix well until a rough dough is formed.
  • 3 Mix in the butter little by little. Transfer the sticky dough onto a lightly floured surface.
  • 4 Knead until the dough becomes smooth and pliable. Place in an oiled bowl, and cover with a damp towel. Place in a warm area and let proof for 1 hour.
  • 5 Punch down the dough to release the trapped air. Divide the dough into four pieces, around 170 grams each. Roll each piece into a smooth ball.
  • 6 Place the dough balls on a baking sheet. Cover and let proof for another 1 to 1 1/2 hours.
  • 7 Preheat oven to 375 degrees F or 190 degrees C.
  • 8 Once proofed, brush the tops of the balls with an egg wash and then bake until golden brown. Set aside to cool. Increase the heat of the oven to 400 degrees F or 200 degrees C. 
  • Make the cream cheese filling: In a large bowl, mix the softened cream cheese and sugar. Transfer to a piping bag.
  • 10 Make 4 slices into but not through the cooled bread using a serrated knife. Don't cut all the way through to keep the bread connected. Pipe the cream cheese filling into the slices. Set aside.    
  • 11 Make the garlic butter soak: In a large bowl, mix the eggs, melted butter, garlic, and salt. Add chopped parsley if using. Dunk or coat the cream cheese-filled bread with the garlic butter mixture, ensuring that the garlic butter also coats the sliced parts.
  • 12 Place the coated bread back on the baking sheets and bake in the preheated oven for another 15 minutes or until crisp.  



Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!


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