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Week 10: Korean Garlic Bread (Korea)

This fun bake is a very common Korean street food recipe, and is a unique garlic bread variation!

The bread is baked twice, and the second time is filled with cream cheese and a garlic sauce.

One of my favorite components of the recipe is how you cut one piece of bread into eight sections. This helps when eating it! Plus, each section is full of the delicious cream cheese garlic filling.

I've found that the best way to add the cream cheese to the bread is by piping it in. It will avoid unnecessary messes.





  • 1 1/2 cups bread flour

  • 2 1/4 teaspoons instant yeast

  • 1/4 teaspoon salt

  • 1 tablespoon sugar

  • 2 tablespoons vegetable oil

  • 1/3 cup water


  • 5 oz cream cheese

  • 1 egg

  • 8 tablespoons butter

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 2 tablespoon garlic, minced


  1. In a large bowl mix together the flour, salt, sugar, yeast, water, and oil. Form into a dough, cover, and rest for one hour. Preheat your oven to 350 degrees F.

  2. Form the dough into four balls and bake on a baking sheet lined with parchment paper for 20 minutes.

  3. Once the bread has cooled cut into 8 section. Make sure you don't cut deep enough so the whole bread will fall apart.

  4. Begin whisking the egg, melted butter, basil, parsley, sugar, salt, and garlic together.

  5. Pipe or spoon the cream cheese into the holes of the bread. Drizzle the garlic sauce mixture onto each bread roll and bake once more at 350 degrees F, for 35 minutes.


- The Bored Baker 👩🏽‍🍳


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