Korean sausage bread is the world's most awesome pigs in a blanket. Picture this: juicy sausages nestled in pillowy soft bread, topped with a crunchy surprise of sweet corn; creamy mayo and cheese, fresh green onions, and a tantalizing kick of sriracha.
WHAT IS KOREAN SAUSAGE BREAD?
Korean sausage bread is a delectable treat that goes by many names—sausage-ppang, Korean hotdog bread, and even Korean pizza bread. The snack has legendary status in South Korea.
But here's the exciting part: I didn't need to travel all the way to Seoul to experience it. The cheese sausage bread is available right here in bakeries in Gurugram!
Fun to make and a total crowd pleaser, I serve it as a snack and sometimes with a salad for a light dinner. And NO ONE complains, which, in my books, is a big win, making Korean sausage a culinary rock star.
So, gather your ingredients, roll up your sleeves, and dive into the best Korean bread I've had lately.
3 REASONS TO TRY SAUSAGE-PPANG
It's a God-tier, life-changing snack.
It’s finger food and easy to eat, so it's perfect for travel and picnics.
The pillowiest, the softest bread makes a cozy nook to house a hearty sausage.
HOW TO MAKE KOREAN SAUSAGE BREAD?
Step 1: Make soft Korean bread.
On medium heat, warm milk, regular oil, and sugar until the sugar just about dissolves. You’re not going to boil the mixture.
Step 2: Wait for it to come down to lukewarm territory, and then add your yeast.
Step 3: Let it rest, and when the yeast begins to froth, whisk in the flour. Combine well, cover, and set aside for the first proofing. Since it’s hot here, it didn’t take long for the dough to double in volume (an hour or so), but it may take longer for you.
Step 4: To the risen dough, knead in baking soda, baking powder, salt, and the rest of your flour.
Step 5: The dough is now ready for Korean bread sausages, but I like to chill it overnight. Why? This dough is soft and tacky; chilling makes it so much more manageable and a joy to work with.
Step 6: Assembling sausage bread.
Once the dough is chilled, cut it into 6 equal pieces and then roll each one into an oval shape long enough to cover a sausage.
Step 7: Working with one rolled-out dough piece at a time, place the sausage in the center. Wrap the surrounding dough, pinch the seams together, roll the log a bit (so the seams don’t open up), and place it on a tray (seam down).
Step 8: Repeat for all the other 5 pieces of rolled-out dough.
Step 9: With sharp scissors or a knife, cut the dough and the sausage , but don't cut all the way through. The dough should be connected at the bottom. I made about 8 to 9 cuts in each Korean sausage bread roll. You can do more or less, depending on the length.
Step 10: This part will sound complicated, but it’s not once you see the video ( see below) or pictures. Take hold of the first cut you made in the bread, turn it 90 degrees to the left, stretch it a bit, and then lay it flat on the surface.
Move on to the next cut, stretch, and lay it flat on the opposite side. Repeat for all the cuts. You’ll end up with a Korean sausage that looks like a leaf.
Step 11: Repeat the process on all your sausage ppangs. Cover and give them a 30-minute rest for 2nd proofing.
Step 12: Make the toppings for Korean sausage bread.
While the bread proofs, chop green onions and shred your mozzarella, and then mix the two with corn and mayonnaise.
Step 13: By now the bread will be slightly puffy; brush it with beaten egg (or cream or milk), and then pile the corn topping over it.
Step 14: Bake for 18 to 20 minutes or until the bread is tinted gorgeous, crispy golden brown!
Step 15: Cool on the baking tray for a couple of minutes and then transfer to a wire rack.
Final step: Drizzle the sauce of your choice (it's usually ketchup, but I used Sriracha), some dried parsley, and serve.
KOREAN BREAD RECIPE NOTES
- Korean bread dough is good in the refrigerator for up to 3 days, so you can make it a day in advance (like me) or more. Just take it out whenever you’re ready to make sausage-ppang.
- Egg wash is completely optional, but I would definitely recommend it to give the sausage rolls a nice golden-brown glaze.
- I prefer to add the corn toppings for Korean bread to the bread part, leaving the sausage pieces uncovered. If the corn mixture spreads, it spreads and won't make an iota of difference to the delicious taste.
- In case, just in case you have leftover Korean hotdog bread (you won’t trust me), pack it in an airtight container and refrigerate it. It’ll keep well for 2 to 3 days.
KOREAN HOT DOG BREAD VARIATIONS
Bread dough: When readers ask me how to make fluffy bread, I always share this recipe with them. It’s never failed me. I used it when I ran my bakery, and I use it now for different breads like strawberry star, pumpkin rolls, and braided pesto.
It really is the softest bread recipe that doesn’t stale very fast. I swear by it. That said, use whatever recipe is your go-to: everyday bread, challah, or brioche. Korean sausages are very forgiving in that sense.
Sausage: We prefer chicken sausages, so that’s what I used, but feel free to use whatever variety speaks your love language.
Sauce: The typical Korean sausage bread recipe is loaded with ketchup. That’s how you serve these god-tier snacks—with a side of mustard. I, in my infinite wisdom, replaced it with Sriracha, and I kid you not, the slight kick was magnificent!
MORE RECIPES FOR SOFTEST BREAD SNACKS
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love Korean sausage bread as much as we do!
Best Korean Sausage Bread
- 1 cup / 240 gms Milk
- 1/4 cup / 50 gms Oil
- 3 tbsp Sugar
- 1.5 tsp Dried active yeast
- 2 1/4 cup / 281.25 gms All-purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup /31.25 gms All-purpose flour
- 6 Hot dogs/ sausages
- 1 Egg, beaten for egg wash Optional
- 1/3 cup / 50 gms Corn You can use canned or frozen ( and thawed) corn
- 1/2 cup / 112 gms Mozzarella cheese, shredded
- 3 tbsp Green onion/scallion , finely chopped
- 2 tbsp Mayonnaise I used kewpie mayonnaise. You can use any you prefer.
- Ketchup / Sriracha/ Dried parsley for garnish Optional. I used Sriracha for a little spicy kick.
- Heat milk, oil, and sugar in a small saucepan. Don't let it come to a boil. Take off the heat and cool.
- When this mixture is lukewarm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
- Whisk in the 2 1/4 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
- When the dough has doubled in size, add in the extra 1/4 cup flour, baking powder, baking soda, and salt.
- Mix well. The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days. I chilled the dough overnight.
- Preheat your oven to 180 C. Line a baking tray with parchment paper.
- Divide the dough into 6 equal pieces. Roll into balls.
- Working with one dough ball at a time, roll out the dough ball into a small oval. It should be long enough to fit a sausage / hot dog.
- Place the hot dog /sausage in the center of the rolled-out dough. Bring the ends over in on the hot dog and then bring the sides over and pinch the seams together to seal well. Roll the dough seam side down to ensure it's sealed well.
- Repeat with the remaining dough and hot dogs.
- With a sharp pair of kitchen scissors, give each sausage bread 8-10 cuts.
- Make sure you don't cut the dough all the way through. The bottom of the dough should be attached.
- Now carefully open the cuts and twist them left and right, alternatively.
- Place the rolls on your prepared baking tray. cover with a kitchen towel and let them proof for 30-45 minutes until poofy.
- Once proofed, brush the rolls lightly with a beaten egg.
- Spoon the corn cheese topping over each roll, taking care not to cover the hot dogs /sausages.
- Bake at 180 C for 20-22 minutes or until the bread is golden brown and the cheese is melted.
- Let the breads cool for a few minutes and drizzle with ketchup or Sriracha and some dried parsley, if you like.
- Serve and enjoy!
- Combine the corn, green onions, cheese, and mayonnaise in a small bowl. Keep refrigerated until ready to use.