Description
A viral Korean street food favorite — soft bread filled with sweet cream cheese and dipped in a rich garlic butter sauce, then baked to golden perfection. A savory-sweet explosion in every bite!
Ingredients
Scale
- 6 small round bread rolls (brioche or dinner rolls work well)
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tbsp milk (optional, for smoother texture)
- For the Garlic Butter Sauce:
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tbsp honey or sugar
- 2 tbsp mayonnaise
- 1 tbsp chopped parsley
- 2 eggs, beaten
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, beat cream cheese with powdered sugar (and milk if using) until smooth. Transfer to a piping bag or ziplock bag with a corner snipped off.
- Cut each bread roll into 6 wedges (like a flower) but do not cut all the way through.
- Pipe cream cheese filling into the center and between the sections of each roll.
- In another bowl, whisk together melted butter, garlic, honey (or sugar), mayonnaise, parsley, eggs, and salt to make the garlic sauce.
- Dip each filled roll into the garlic butter sauce or spoon the mixture generously over the top and sides.
- Place rolls on the prepared baking sheet and bake for 12–15 minutes until golden and set.
- Serve warm and enjoy!
Notes
- Use soft, sweet rolls like brioche for best results.
- Make sure the cream cheese is very soft to pipe easily.
- You can prepare the filling and garlic sauce ahead of time and assemble just before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack, Bread
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bread roll
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 100 mg