Korean-Style Cream Cheese Garlic Bread

Try Chef John's homemade take on the viral Korean-style, savory but sweet, cream cheese garlic bread that's perfect for serving at a party.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 597 Calories

Ingredients

• 1 tablespoon white sugar
• 1 pinch salt
• 1 large egg
• 1 teaspoon white sugar
• 2 teaspoons active dry yeast
• 2 teaspoons kosher salt
• 3 cups all-purpose flour, divided
• 1 pinch cayenne pepper
• 1 teaspoon kosher salt
• 1 (8 ounce) package cream cheese, at room temperature
• 2 tablespoons all-purpose flour for dusting
• 1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
• 2 tablespoons chopped Italian parsley
• 1 tablespoon chopped Italian parsley
• 8 cloves garlic, finely minced
• 6 tablespoons grated Parmigiano-Reggiano cheese
• 0.5 teaspoon freshly ground black pepper
• 0.5 cup unsalted butter, melted
• 0.25 cup heavy cream
• 0.75 cup thinly sliced green onion

Recipe Instructions

Step 1

Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Step 2

Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.

Step 3

Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.

Step 4

Knead the dough briefly before transferring to a lightly greased bowl. Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.

Step 5

Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.

Step 6

Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.

Step 7

Cover with a clean kitchen towel and let rise for 30 minutes.

Step 8

Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).

Step 9

While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.

Step 10

Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.

Step 11

Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.

Step 12

Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.

Step 13

Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.

Step 14

Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.