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.

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

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.

 

 

 

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.

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.

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.

 

 

 

 

 

 

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!

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 minutes mins

Cook Time15 minutes mins

Resting Time1 hour hr 30 minutes mins

Total Time1 hour hr 55 minutes 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

Cook ModePrevent your screen from going dark

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!