← Nouns Cooking · Korean

Ingredients

• 6 round brioche or soft buns, uncut
• 225 g Cream cheese, softened
• 2 tbsp Icing sugar
• 115 g Butter, melted
• 8 cloves Garlic, very finely minced
• 3 tbsp Condensed milk
• 4 tbsp double (heavy) cream
• 1 Eggs
• 3 tbsp Parsley, finely chopped
• ¼ tsp Salt
• 2 tbsp Parmesan, finely grated (optional)

Method

1. Heat the oven to 180°C (350°F) and line a baking tray with baking paper.
2. Beat the cream cheese and icing sugar until smooth and spoon it into a piping bag or a sandwich bag with a corner snipped off.
3. Cut each bun into 6 wedges like a cake, but stop about 1 cm from the bottom so the wedges stay joined.
4. Pipe cream cheese generously into every cut, and a little on top.
5. Whisk the butter, garlic, condensed milk, cream, egg, parsley and salt together. Dip each bun upside down into the custard, then spoon more over and into the cuts until well soaked.
6. Set the buns on the tray, sprinkle with parmesan and bake for 12–15 min, until golden on top and the custard has set. Cool for a few minutes before pulling apart.

Tips

• Day-old buns soak up the custard best without going soggy.
• Leftovers reheat well in a hot oven or air fryer for 3–4 min.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee Sift & Simmer Not Quite Nigella