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.