Korean Buns



10 mini brioche buns 

Cream cheese filling: 

200g cream cheese 

¼ cup double cream 

1 tsp sugar 

½ tsp Supreme Coarse Black Pepper

1 tsp garlic powder 

¼ cup finely chopped spring onions (green parts) 

Salt to taste 



150g melted butter 

¼ cup double cream 

3 tbsp fresh minced garlic

½ tsp Supreme Coarse Black Pepper

¼ cup finely chopped parsley



Preheat the oven at 180°c. Line a baking tray with baking parchment. 

Make the cream cheese filling: add all the ingredients into a bowl and mix together until smooth. Transfer the filling into a piping bag and set aside. 

Cut the tops of buns into quarters (do not cut all the way). Pipe the cream cheese filling into the gaps between each segment of the bun filling each gap. Then set aside. 

Now make the sauce: add all the ingredients for the sauce into a bowl and mix until well combined. 

Dip and dunk each roll into the sauce and then place on the lined baking tray. Pour any remaining sauce on top of the buns. 

Bake in the oven for 10 minutes or until the tops are golden. 

Serve hot or warm. 

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