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    Home » Recipes » Breads & Buns

    Pillowy Soft Korean Sausage Bread

    Published: Oct 21, 2022 by Michelle · 7 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Korean Sausage Bread takes hot dogs to a new level. Hot dog sausage is encased in a soft fluffy dough, slit and flattened into a leaf pattern. It's then covered with corn, green onions, melted cheese and drizzled with gochujang ketchup.

    Korean sausage bread on a wire rack.

    What is Korean sausage bread?

    Korean sausage bread is a bakery item also known as Korean sausage-ppang (so se ji ppang).

    It's a fun and creative take on Chinese-style bakery sausage buns or pigs-in-a-blanket, fused with a pizza-like melty cheese and vegetable topping.

    Why you'll love this recipe

    This Korean-inspired recipe is a fancy way to enjoy hot dogs.

    Its idea is similar to a mini open-faced pizza bun crossed with my Pumpkin Bacon & Corn Buns.

    This butter-free version is a little bit healthier since it doesn't contain mayonnaise, although mayo is typically included in the corn and cheese mixture.

    Korean Sausage Bread makes for a great lunch, light meal or snack (especially for kids).

    The bread dough for this hot dog is super fluffy and light.

    You'll only need a few ingredients to make it.

    Equipment you'll need

    • kitchen scissors: for making sharp slits in the hot dog/dough; you can also use a sharp knife

    Ingredients you'll need

    • ½ batch hot dog bun dough: you can use regular all-purpose flour or bread flour for the dough; or use pizza dough
    • hot dog sausages: you can use beef, chicken or pork sausages; smokies, or even pepperoni if you like
    • corn niblets: or kernels; you can use fresh, canned or frozen (just be sure to thaw and blot well before using)
    • mozzarella cheese: shredded; I recommend a dry part-skim cheese rather than fresh soft mozzarella
    • green onion/scallion: sliced

    Korean sausage bread on a wire rack.

    How to make them

    Make half a batch of Hot Dog Bun dough.

    Note: you can use ½ an egg by weighing the egg first, scrambling it, and then pouring half the mixture into the dough. Save the other half for egg washing.

    Once the dough has doubled in size, divide the dough ball into 6 equal portions.

    Roll the dough with a rolling pin into an oval, about the length of the hot dog sausage.

    Place the hot dog sausage onto the dough, and pinch to seal the seams and edges. Roll the dough-wrapped hot dog between your hands to smooth out the seam.

     

    Risen bread dough in a bowl.

     

    Dough rolled out into oval shapes.

     

    Hot dog sausage on a piece of dough.

    Take a sharp pair of kitchen scissors and make deep cuts (but not cutting entirely) along the length of the hot dog.

    (You should end up with 8-9 slits).

    Place the slit hot dog bread onto a large baking tray or baking pan lined with parchment paper and alternate fanning each sausage "segment" left and right, so it looks like a leaf.

    Repeat with the remainder, leaving plenty of space in between the bread.

    Dough-wrapped hot dog.
    Hot dog encased in dough with slits.
    Korean sausage bread dough on a piece of parchment.

    Use a pastry brush to egg wash the surface of the bread.

    Add the shredded mozzarella cheese, corn niblets and green onions on top of each bread.

    Cover the bread and leave to proof in a warm location, until slightly puffy.

    Preheat oven to 350F.

    Bake the bread at 350F for 15-17 minutes, or until lightly golden in colour.

    Transfer to a wire rack to cool.

    Garnish with additional green onion or parsley.

    Drizzle gochujang ketchup over top of the bread.

    Korean sausage bread on a wire rack.

    How to serve & store

    Serve Korean Sausage Bread slightly warm or at room temperature.

    A fun way to enjoy it is by pulling apart each sausage "segment."

    Note: it's better to drizzle the gochujang ketchup just prior to serving, or it may be a little messy during storage.

    Fridge:

    Store the bread in an airtight container in the fridge for up to 5 days.

    Freezer:

    Place the bread (without the gochujang ketchup drizzle) in a freezer-safe container and freeze for up to 3 months.

    To reheat, simply microwave the sausage bread for 30-40 seconds, or until warmed through and the cheese is melty.

    Variations & substitutions

    You can omit the corn and cheese topping and leave it plain (like below).

    Try adding green bell pepper or other vegetables, including (well-blotted) kimchi.

    For a vegan version, try a plant-based sausage.

    You can use any type of hot dogs, sausages, smokies or pepperoni for this recipe.

    Try using store-bought biscuit dough, pizza dough, or puff pastry for a shortcut version.

    Slit and shape the dough into a flower pattern (like below), if you want to change it up.

     

     

     

     

    Korean sausage bread on a wooden board with parchment paper.

     

     

    Flower shaped Korean sausage bread on a white plate.

    Expert tips & tricks

    Dough:

    If the dough seems too wet, add about 1 tablespoon of flour to it and continue to knead.

    The dough will be on the tacky side, but it should be manageable.

    In order to seal the hot dog sausage in the dough, ensure that the hot dog is not wet.

    Use paper towel to blot it dry before placing it on the dough.

    Tips:

    Use a sharp pair of kitchen scissors or sharp knife to make the cuts through the sausage and dough.

    Work on a large baking tray (I used a 12" by 17") so you have enough space.

    Other delicious recipes you may like

    Be sure to check out these recipes:

    Easy Japanese Terimayo Hot Dogs (Japadog-Inspired)

    Korean Loaded Fries With Bulgogi Beef & Kimchi

    Easy Korean Beef Tacos (Instant Pot)

    Kimchi Chicken Quesadillas

    Bakery-Style Hot Dog Buns

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Torn Korean sausage bread revealing fluffy interior on a piece of parchment paper.

    Print Recipe
    5 from 6 votes

    Pillowy Soft Korean Sausage Bread

    This recipe for Korean Sausage Bread takes hot dogs to a new level. Hot dog sausage is encased in a soft fluffy dough, slit and flattened into a leaf pattern. It's then covered with corn, green onions, melted cheese and drizzled with gochujang ketchup.
    Prep Time10 mins
    Cook Time15 mins
    Resting Time1 hr 30 mins
    Total Time1 hr 55 mins
    Course: Appetizer, Lunch, Snack
    Cuisine: Asian, Korean
    Servings: 6
    Calories: 247kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Tangzhong:

    • 42 ml whole milk
    • 7 g all-purpose flour or bread flour

    Dough:

    • 5 g active dry yeast
    • 8 g granulated sugar
    • 60 ml whole milk warmed
    • 150 g all-purpose flour or bread flour
    • pinch sea salt
    • ½ large egg (about 28g) save the remainder for egg wash
    • 30 ml avocado oil or neutral vegetable oil

    For the sausage bread:

    • 6 hot dog sausages pat dry
    • ¼ C corn niblets
    • ½ C shredded mozzarella cheese
    • 1 green onion sliced
    • 1 teaspoon parsley optional

    Gochujang ketchup sauce:

    • 1 tablespoon gochujang (Korean chili pepper paste)
    • 3 tablespoon ketchup
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    Instructions

    Note: you can use ½ an egg by weighing the egg first, scrambling it, and then pouring half the mixture into the dough. Save the other half for egg washing.

      Make the tangzhong:

      • Combine the milk with the flour in a small saucepan over medium heat.
      • Whisk until it becomes thickened and paste-like.
      • Remove from heat and let slightly cool.

      Make the dough:

      • Combine the yeast, sugar and warm milk in a bowl. Give it a stir and leave for a few minutes until the yeast becomes bubbly.
      • Add the flour, salt, egg and oil into a stand mixer bowl fitted with a dough hook attachment.
      • Pour in the activated yeast mixture, lightly cooled tangzhong mixture and knead until the dough becomes smooth, shiny and elastic.
      • Transfer the dough to a lightly greased bowl and cover with a cloth.
      • Let the dough rise in a warm location, about 1-1.5 hours, until doubled in size.
      • Once the dough has doubled in size, divide the dough ball into 6 equal portions.
      • Roll the dough with a rolling pin into an oval, about the length of the hot dog sausage.
      • Place the hot dog sausage onto the dough, and pinch to seal the seams and edges.
      • Roll the dough-wrapped hot dog between your hands to smooth out the seam.
      • Take a sharp pair of kitchen scissors and make deep cuts (but not cutting entirely) along the length of the hot dog.
      • (You should end up with 8-9 slits).
      • Place the slit hot dog bread onto a large baking tray or baking pan lined with parchment paper and alternate fanning each sausage "segment" left and right, so it looks like a leaf.
      • Repeat with the remainder, leaving plenty of space in between each bread.
      • Use a pastry brush to egg wash the surface of the bread.
      • Add the shredded mozzarella cheese, corn niblets and green onions on top of each bread.
      • Cover the bread and leave to proof in a warm location, until slightly puffy.
      • Preheat oven to 350°F/177°C.
      • Bake the bread at 350°F/177°C for 15-17 minutes, or until lightly golden in colour.
      • Transfer to a wire rack to cool.
      • Garnish with additional green onion or parsley.

      Make the gochujang ketchup:

      • In a small bowl, combine gochujang and ketchup and stir well.
      • Drizzle gochujang ketchup over top of the bread.

      Nutrition

      Calories: 247kcal | Carbohydrates: 30g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 584mg | Potassium: 106mg | Fiber: 2g | Sugar: 6g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg

      The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

      Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
      « Pumpkin Bacon & Corn Buns
      Classic Matcha Chiffon Cake »

      Reader Interactions

      Comments

      1. Neil

        October 22, 2022 at 8:10 am

        5 stars
        Oh my goodness! If you love hotdogs (which I do) you are definitely going to love these. That sausage bread looks so light and fluffy.

        Reply
      2. Linsey

        October 23, 2022 at 12:15 pm

        5 stars
        Look like a breakfast meal. Delicious and mouth-watering! Better than any store bought sausage bread.

        Reply
      3. David @ Spiced

        October 24, 2022 at 4:49 am

        5 stars
        Woah - what a fun appearance! Now this is the way to put a fun spin on hot dogs. I know I would love these, and that bread looks delicious, too!

        Reply
      4. Ben | Havocinthekitchen

        October 25, 2022 at 11:10 am

        5 stars
        Wow, these sausage bread rolls look fantastic and so appetizing. Loving its cool, a bit whimsical, shape, too.

        Reply
      5. Heidi | The Frugal Girls

        October 25, 2022 at 7:16 pm

        This bread looks absolutely delicious, and I just love the pretty pattern!!

        Reply
      6. Raymund | angsarap.net

        November 01, 2022 at 6:41 pm

        5 stars
        Ohhh you can make this too! I love this bread, one of the reasons why I go to Korean bakeries

        Reply
      7. Rachel L.

        November 16, 2022 at 10:10 am

        5 stars
        Made this recipe yesterday and it was a hit in my house! I didn't have any gochujang so I just used spicy mayo and it was just as yummy. It was my first time ever making bread and the instructions were pretty easy to follow. I used the hot water in the oven method to proof it and the second proof took about 20 minutes. Definitely recommend making this!

        Reply

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