Name: Korean Cream Cheese Garlic Bread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Korean
Ingredients: 1 loaf of soft white bread (such as brioche or milk bread); 4 tbsp unsalted butter, melted; ¼ tsp salt; 8 oz cream cheese, softened; 4 cloves garlic, minced; ¼ cup green onions, finely chopped; 2 tbsp fresh parsley, chopped (optional); ½ tsp black pepper; ¼ tsp salt; ¼ tsp red pepper flakes (optional); 2 tbsp unsalted butter, melted (for topping); 1 tbsp minced garlic (for topping); 1 tbsp fresh parsley, chopped (for topping)

This Korean Cream Cheese Garlic Bread is everything I want in a comfort snack: crispy on the outside, soft and fluffy inside, and packed with a rich, savory, garlicky cream cheese filling. Inspired by Korean street food and café culture, this bread is sliced like a blooming flower, filled generously with flavored cream cheese, and topped with aromatic garlic butter that bakes into golden perfection. Whether I serve it as a party appetizer, a brunch treat, or a satisfying side dish, it always disappears fast.

Why You’ll Love This Recipe

I love this recipe because it’s a beautiful twist on classic garlic bread. The creamy filling takes it to another level, giving every bite a rich texture and bold flavor. It’s a perfect blend of cheesy, garlicky, buttery goodness—made even better by the slightly sweet, soft bread. Plus, it’s a showstopper dish that looks impressive but is surprisingly easy to make. I can prep it ahead of time and pop it in the oven just before guests arrive. It’s also endlessly customizable, so I can adjust the spice level or add herbs depending on my mood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 loaf of soft white bread (such as brioche or milk bread)

4 tbsp unsalted butter, melted

¼ tsp salt

8 oz cream cheese, softened

4 cloves garlic, minced

¼ cup green onions, finely chopped

2 tbsp fresh parsley, chopped (optional)

½ tsp black pepper

¼ tsp salt

¼ tsp red pepper flakes (optional, for heat)

2 tbsp unsalted butter, melted (for topping)

1 tbsp minced garlic (for topping)

1 tbsp fresh parsley, chopped (for topping)

Directions

I start by preheating the oven to 350 °F (175 °C).

In a mixing bowl, I combine the softened cream cheese, minced garlic, chopped green onions, parsley (if using), black pepper, salt, and red pepper flakes. I mix it all until smooth and creamy.

Using a serrated knife, I make diagonal cuts in the loaf about 1–2 inches apart, taking care not to slice all the way through, so each cut becomes a pocket for filling.

I spread the cream cheese mixture generously into each pocket, making sure it gets deep into the bread.

In a small bowl, I mix 4 tbsp melted butter with ¼ tsp salt, then brush it all over the outside of the loaf.

I place the stuffed loaf on a baking sheet and wrap it loosely in aluminum foil. I bake it for 15 minutes.

Then I remove the foil and bake for another 10–15 minutes, until the bread is golden and crisp.

While it finishes baking, I stir together 2 tbsp melted butter, 1 tbsp minced garlic, and 1 tbsp parsley.

Once the bread is out of the oven, I brush on this garlic butter topping and return it to the oven for 2–3 more minutes.

I let it cool slightly, slice, and serve warm.

Servings and timing

Servings: 6–8

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Calories: ~250 kcal per serving

Variations

I sometimes swap in chives instead of green onions for a milder onion flavor.

For a sweeter version (like in Korean cafés), I can add 1–2 tbsp of sugar to the cream cheese mixture.

If I want extra richness, I mix in shredded mozzarella or grated Parmesan with the filling.

For a spicy kick, I up the red pepper flakes or add a touch of sriracha to the butter topping.

I like using mini rolls instead of one big loaf when I want individual servings.

Storage/Reheating

To store leftovers, I wrap the bread tightly in foil or place it in an airtight container. It keeps well in the fridge for up to 3 days. To reheat, I pop it in a 350 °F (175 °C) oven for about 10 minutes or until warmed through. Microwaving works too, but the crust won’t stay crispy.

Related Recipes:

Korean Ground Beef Bowl

FAQs

How do I keep the bread from getting soggy?

I make sure to bake it uncovered for the final 10–15 minutes so the outer crust crisps up. I also avoid overfilling with too much cream cheese.

Can I make this bread ahead of time?

Yes, I assemble it up to the baking stage, wrap it tightly, and refrigerate it. When I’m ready to bake, I just bring it to room temperature first and follow the baking instructions.

What’s the best type of bread to use?

I like soft, slightly sweet breads like milk bread or brioche. They hold the filling well and stay tender inside while getting crisp outside.

Can I freeze Korean cream cheese garlic bread?

Yes, I freeze it after assembling but before baking. I wrap it in foil and store it for up to a month. I bake it straight from frozen, adding 5–10 minutes to the cook time.

Is there a dairy-free alternative for this recipe?

I’ve used dairy-free cream cheese and vegan butter with good results. Just make sure to choose a bread that’s also dairy-free.

Conclusion

This Korean Cream Cheese Garlic Bread is one of my favorite comfort foods to make at home. It’s rich, savory, and endlessly satisfying—with creamy filling in every bite and a crispy, buttery crust that brings everything together. Whether I’m making it for a cozy night in or serving it at a gathering, it always hits the spot.

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