Cream Cheese Garlic Bread Korean

In a medium bowl, combine the softened cream cheese, 3 tablespoons of granulated sugar, and 2 tablespoons of milk. Mix until smooth and creamy. Transfer the filling into a piping bag or a ziplock bag with a corner snipped off. Set aside.

In another bowl, whisk together the melted unsalted butter, minced garlic, beaten egg, 2 tablespoons of milk, and 1 tablespoon of granulated sugar. Stir in the finely chopped fresh parsley. Mix until all ingredients are well combined. Set aside.

Take each bread bun and make 6-8 deep cuts, starting from the center and radiating outwards, almost like slicing a pizza. Be careful not to cut all the way through the bottom, ensuring the bread remains intact at the base. This creates pockets for the filling.

Carefully open the cuts in each bread bun and pipe the cream cheese filling into each crevice. Ensure an even distribution of the filling throughout the bread. You can also spread it with a small spoon if you don't have a piping bag.

Preheat your oven to 180°C (350°F). Dip each filled bread bun generously into the garlic butter sauce, ensuring the sauce gets into all the cuts and covers the entire surface of the bread. You can also use a brush to thoroughly coat the bread.

Place the coated bread buns on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the bread is golden brown and the cream cheese filling is warm and slightly gooey. Keep an eye on it to prevent burning.

Remove the Korean Cream Cheese Garlic Bread from the oven. Let it cool for a few minutes before serving. Enjoy this delightful sweet and savory treat while it's still warm, perhaps with a cup of coffee or tea.