1.0Marc Winerhttps://marcwiner.com/ko/Marc Winerhttps://marcwiner.com/ko/author/admin2823/한국식 마늘빵 – 육쪽마늘빵rich600338<blockquote class="wp-embedded-content" data-secret="70KJcWuuPu"><a href="https://marcwiner.com/ko/yukjjok-maneul-ppang/">한국식 마늘빵 – 육쪽마늘빵</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ko/yukjjok-maneul-ppang/embed/#?secret=70KJcWuuPu" width="600" height="338" title="“한국식 마늘빵 – 육쪽마늘빵” — Marc Winer" data-secret="70KJcWuuPu" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/06/Pain-a-lail-coreen-en-tete-750x563.jpg600450폭신한 작은 빵에 크림치즈를 채우고 마늘버터 소스에 푹 적신 뒤, 노릇하고 윤기 나게 다시 구워낸 빵입니다.https://marcwiner.com/ko/yukjjok-maneul-ppang/ko한국식 육쪽 마늘빵한식오후 간식5530858350 g 강력분 (T65 타입 강력분)30 g 설탕7 g 소금7 g 인스턴트 드라이이스트25 g 버터 (실온에 두어 부드럽게 한 것)110 g 우유100 g 물180 g 설탕1 달걀120 g 버터 (녹인 것)80 g 마늘 (다진 것)30 g 우유1 큰술 마요네즈1 큰술 말린 파슬리400 g 크림치즈 (필라델피아 스타일)60 g 설탕0,5 큰술 레몬즙28https://marcwiner.com/wp-content/uploads/2026/06/Pain-a-lail-coreen-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400