KOREAN CREAM CHEESE GARLIC BREAD ROLL

KOREAN CREAM CHEESE GARLIC BREAD ROLL

Ingredients

Makes 4 rolls

 

For the bread rolls:

  • 70g milk
  • 70g beer
  • 30g sugar
  • 5g dry yeast
  • 300g strong bread flour
  • 1 large egg
  • 25g unsalted butter, room temperature
  • 3.5g salt

For the cream cheese filling:

  • 320g Philadelphia cream cheese, room temperature
  • 60g whipping cream
  • 12g Comté cheese, finely grated
  • 25g parmesan cheese, finely grated, plus extra for sprinkle
  • 2.5g salt
  • 20g icing sugar
  • (Optional: 52g sliced black garlic with 50g extra Comté cheese)

For the garlic butter sauce:

  • 120g unsalted butter, melted
  • 1 large egg, beaten, room temperature
  • 30g milk
  • 16g Comté cheese, finely grated
  • 25g parmesan cheese, finely grated
  • 2g salt
  • 4g icing sugar
  • 20g finely chop garlic
  • 1 Tbsp (4g) chop parsley
  • (Optional: 55g Dijon mustard)

 

Method

Method:

Preheat the oven 180°C.

 

For the bread rolls:

In a small bowl add milk, beer and sugar, stir well to melt sugar. Add dry yeast and leave for a few minutes until yeast is melted into the water and sugar mixture.

Sieve the strong flour into the table stand mixer bowl. Add milk, beer, sugar and yeast mixture into the mixer bowl with flours. Then add beaten egg and stir well on low speed with the dough hook until the dough starts to come together.Increase the speed to medium speed and knead for 5 minutes and add soft butter and salt then knead for another 15 minutes until the dough is smooth and passes the windowpane test.

Shape the dough into a ball and place in the bowl covered with cling film, place in a warm area, until doubled in size, about 45 minutes to 1 hour.

Divide the dough into 4 equal pieces. Tuck and roll each piece of dough into a smooth and tight ball. Place on the baking parchment paper lined tray. Loosely cover with cling film and let it prove 45 minutes.

When the dough ball is almost doubled, bake for 20 minutes or until the top and bottom of rolls become golden brown. When done, transfer the rolls to a wire rack to let cool. (Keep the baking parchment lined tray later use)

For the cream cheese filling:

In a small bowl, mix Philadelphia cream cheese, whipping cream, Comté cheese, parmesan cheese, salt and icing sugar together. Transfer the cream cheese filling into a piping bag. Set aside until needed.

For the garlic butter sauce:

In a medium mixing bowl, whisk together all the ingredients. Keep the garlic butter sauce warm. Mixture should be fluid.

To assemble:

Preheat the oven 160°C

Cut the breads into 6 equal edges, but do not cut them all the way through as you want the bread to stay together. Pipe the cream cheese filling in between each wedge.

Once the bread has been filled with cream cheese, dunk your rolls into the garlic butter sauce to coat the top and make sure the garlic butter coats in between the wedges and let it sink as well for the most flavour. Repeat with all the rolls.

Arrange them back on the parchment lined tray. Pipe the remaining cream cheese filling in the centre of each bread and sprinkle grated parmesan cheese on each roll.

Bake the bread for about 7 minutes and grill it for 2-3 minutes, until the bread is crispy.

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Social media

@judyjoochef Instagram profile imageWhen @chowhound asked about my favorite fast food pizza, I didn’t hesitate: @twobootspizza. 💥🍕

That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

#JudyJoo #JudyJooChef #Chowhound #PizzaLove #NYCPizza #TwoBootsPizza #GuiltyPleasures #FastFoodFaves #WomenInFood #ComfortFood #FoodFeature2 days ago via Instagram
@judyjoochef Instagram profile imageThe first in my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Small but mighty 🔥💛
Fridge essential alert 🚨

Sweet, spicy, and done in a flash — this quick pickled radish gives you the fiery kick of red kimchi with the tangy crunch of classic pickled radish. 

Julienned for speed. Addictive by nature. 

Put it on rice, fold it into wraps…or eat it straight from the jar (we won’t judge 😉).  

Scroll down for the recipe — and save this fridge hero for later! 💛

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

Ingredients:
175g (6oz) mu (Korean radish) or daikon radish, peeled and julienned 
1 1/2 tbsp rice or distilled white vinegar 
1 1/2 tbsp caster (superfine) sugar 
2 tsp gochugaru (Korean chilli flakes)
1 small garlic clove, grated 
1 spring onion (scallion), thinly sliced 
1 tsp sea or kosher salt 
Roasted sesame seeds (to serve)

Method:
In a large bowl, stir together all the ingredients until the radish is evenly coated in the sauce and the sugar dissolves. Sprinkle with sesame seeds and then serve immediately or cover and chill until ready to eat.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #QuickPickles #PickledRadish #Musaengchae #KoreanPickles #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza4 days ago via Instagram
@judyjoochef Instagram profile imageWhen the former Prime Minister Rishi Sunak @rishisunakmp gives you a shoutout… 😳

A couple years ago, my team and I had the honor of cooking at No. 10 Downing Street during the Korean state visit — we gave British classics a bold Korean makeover with gochujang, ssamjang, and of course, kimchi 🇰🇷🇬🇧

To hear Rishi Sunak mention it at the Asian Leadership Conference — and say his daughters still talk about the food — is beyond humbling. That’s the magic of sharing culture through food.... food diplomacy!

Massive thanks to the incredible team who made it all happen 💛
@chefandrewhales @seoulbirduk @mosimanns  @philipp_mosimann 

🎥: Former PM Rishi Sunak at #ALC2025

#JudyJoo #KoreanFood #BritishKorean #FusionFood #10DowningStreet #AsianLeadershipConference #WomenInFood #CulturalCuisine #ChefLife5 days ago via Instagram
@judyjoochef Instagram profile imageEvery time I see a Seoul Bird stand in full swing, I’m overwhelmed with gratitude — and our spot at Tottenham Hotspur Stadium was no exception. Serving up Korean fried chicken to thousands of hungry fans during the Beyoncé concert? A total “pinch me” moment. 🍗🐝✨

I used to hide my school lunches in embarrassment, hoping no one would catch a whiff of kimchi. Now? Those same flavors are center stage — devoured by the BeyHive in one of London’s most iconic arenas.

Huge thanks to the incredible @tottenhamhotspurstadium team led by @regionallondonchef and every fan who came hungry — from the stands to Club Renaissance. 💛

And of course, to the unstoppable @seoulbirduk crew and the amazing @chefandrewhales — thank you for bringing the flavor and the Seoul every single day.

#SeoulBirdUK #JudyJoo #JudyJooChef #TottenhamHotspurStadium #Beyonce #BeyHive #KoreanFriedChicken #KoreanSoulFood #StadiumEats #KoreanFood #ChefLife #WomenInFood #FullCircleMoment #Korea #LondonEats1 week ago via Instagram
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