This recipe yields 4 large Korean Cream Cheese Garlic Bread. Size is about 6 inches or half a ruler which is about the size of my hand. This is a good size because it will be easier to slice the bread into wedges. You can either cut in into 6 or 8 depending on your preference. With this size for me, 6 is perfect. To add the cream cheese filling, you can pipe or spoon it in between the wedges. I suggest to pipe. It will be much faster and easier. Then I dunked the whole bread, upside-down (not all the way through) onto the garlic butter mixture. I spooned the remaining mixture on top of the bread to use them all up. I sprinkled mine with grated parmesan cheese. Some uses bread crumbs but grated parmesan cheese is better. It's perfect with garlic butter.
Give this recipe a try and let me know what you think about this recipe by leaving a comment below. Also, YouTube video is added at the bottom next to the recipe. Make sure to check it out. Enjoy!
KOREAN CREAM CHEESE GARLIC BREAD RECIPE
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