Korean garlic rolls with cream cheese filling
- Published: 2 Dec 21
- Updated: 25 Mar 24
Chef Judy Joo’s decadent cream cheese garlic rolls are her take on a Korean favourite. Korean garlic bread is slightly sweet and often eaten with a cup of dalgona coffee.
Judy’s latest cookbook is Judy Joo’s Korean Soul Food (White Lion £22).
Have you tried our bibimbap Korean rice bowls yet?
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Makes 4 large rolls -
Hands-on time 45 min, plus rising and proving and 30 min oven time
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Recipe from December 2021 Issue
Nutrition
Nutrition: per serving
- Calories
- 1014kcals
- Fat
- 65.4g (40.6g saturated)
- Protein
- 27.2g
- Carbohydrates
- 76.6g (19.6g sugars)
- Fibre
- 2.9g
- Salt
- 3g
delicious. tips
Make the rolls to the end of step 5 the day before you want to serve them. Cool and store in an airtight container at room temperature. Alternatively, wrap and freeze for up to 3 months. Defrost at room temperature, then fill and bake.
Black garlic is fermented fresh garlic with a rich, sweet, umami flavour. Find it in larger supermarkets or at Ocado online.
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