To explain Korean garlic bread, we first have to start at the source.
Garlic bread has become a beloved global staple. It originated in the United States through Italian migration. It was likely born through Italian migrants replacing olive oil with butter, which was more accessible in early migration years.
In Korea, bread was first introduced by foreign missionaries in the late 19th century. Since then, Koreans have put their own unique spin on Western baked goods, leading to the pinnacle of Eastern baking. Korean garlic bread.
Korean garlic bread as we know it, originated in the Korean city of Gangneung in Gangwon province. But it wasn’t until it was sold on the streets of Gangnam, a trendy dining district, that it really took the world by storm.
What makes this garlic bread Korean?
This cream cheese-filled bakery item has a few unique selling points. First, it’s often made using a roll cut into six portions. Each cut is filled with cream cheese, then the roll is dunked in an egg, butter, mayo and garlic custard before being baked.
Many recipes call for sugar, as Asian bakery items often feature sweet flavours despite having savoury fillings. This is a unique part of the experience and if you’d like to have it, I’ve added a variation on the recipe.
Personally, I prefer garlic bread savoury and make this recipe without any sweetener. It doesn’t impact the final result, you might just get a little more browning with sugar or honey added.
Tips before you begin
- Dunk the rolls after you cut them, then fill with cream cheese for more garlic flavour.
- You can use larger brioche buns and make three cuts to create six wedges.
- Allow the buns to drain a touch before baking or you’ll end up with excess garlic mix burning on the pan.
- Serve with other modern Korean favourites at a dinner party.
Korean garlic bread
Korean garlic bread's unique selling point is that it includes cream cheese piped between the cracks, and who could say no to that.
Ingredients
Instructions
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Pre-heat oven to 180℃.
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In a small bowl add the butter and garlic. Microwave for 30 seconds or so until melted and bubbling. This will also help to par-cook the garlic.
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Add the mix to a medium sized bowl with the egg, milk, mayo, parsley and salt. Whisk well and set aside.If you'd like it sweet, add 1 tbsp of sugar or honey here.
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Cut each brioche slider into quarters, stopping before you reach the bottom of the bun to keep them intact.
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Dunk each bun in the garlic custard, making sure to get inbetween the cuts.
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Pipe cream cheese into the open cuts and place on a lined baking tray. If you want the less-messy approach, pipe the cream cheese in before dunking them. Just note, they will be a little less garlicky.
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Bake for 15 minutes, or until bubbling and golden brown.
