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.
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 don't need to travel to Seoul to experience it. I can make it right here in my kitchen! 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!
So, gather your ingredients, roll up your sleeves, and dive into the best Korean bread I've had lately.
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Why You'll Love This Recipe
✨ Soft, fluffy bread wrapped around sausages makes every bite incredibly satisfying and comforting.
✨ The corn, cheese, and mayo topping adds a wonderful texture and flavor.
✨ The no-knead dough is easy to work with and can be made ahead.
✨ These Korean sausage breads look impressive but are surprisingly easy to make with a step-by-step shaping method and a video to guide you too!
✨ Great for a snack, lunch, or a light dinner, these are also perfect for picnics and while travelling - very much like these delicious Korean cream cheese garlic bread!
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Recipe Ingredients
Flour: I used all-purpose flour. You can use bread flour too for a chewier texture.
Yeast: Active dry yeast or instant yeast; both work well in this recipe.
Milk: Use regular cow's milk - whole milk is the best for the softest bread. But you can also use plant-based milk like almond milk, as I did for my classic cinnamon rolls.
Sausages: We prefer chicken hot dogs/sausages, but feel free to use whatever variety you prefer. Use plant-based sausages for a vegetarian sausage ppang. Make sure the hot dogs you use are fully cooked. You can even use pepperoni!
Toppings: I love the creamy, crunchy, savory topping made with corn, green onions, cheese, and mayonnaise. It's very similar to the Korean corn cheese bake I make all the time! You can omit the toppings altogether; the Korean hot dogs will still be delicious!
Please see the recipe card below for full information about the ingredients and quantities.
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 bread, pumpkin rolls, soft coffee cinnamon rolls, and braided pesto bread.
It really is the softest bread recipe that keeps well for up to 3 days in the refrigerator. I swear by it. That said, use whatever recipe is your go-to. You can also use my easy everyday bread recipe, challah, brioche, or even this easy and quick pizza dough recipe for these rolls.
How To Make Korean Sausage Bread
Step 1: On medium heat, warm milk, regular oil, and sugar until the sugar just about dissolves. Don't boil the mixture.
Step 2: Wait for it to cool down to lukewarm, and then add 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: 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, combine chopped green onions, shredded mozzarella, 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.
Pro Tips
- Korean bread dough is good in the refrigerator for up to 3 days, so you can easily make it in advance. Just take it out whenever you’re ready to make sausage-ppang.
- Don't skip the second rise. It helps the bread bake up soft, fluffy, and light.
- Egg wash is completely optional, but it gives the sausage bread a beautiful golden-brown, bakery-style finish.
- I like to keep the corn topping on the bread part, leaving the sausage pieces exposed. This gives the baked bread its classic Korean bakery look, though a little spilling over is perfectly fine.
- Make sure the hot dogs you use are fully cooked and flavorful.
How To Serve And Store
Serve these Korean sausage breads warm or at room temperature. I like to drizzle some Sriracha sauce on top. You can also use ketchup.
These taste fabulous on their own, but you can serve them with gochujang mayonnaise or yum yum sauce.
Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer.
More Easy Bread Rolls
Did you try this recipe? I'd love to hear how it turned out. Please drop a comment below or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this Korean sausage bread recipe as much as we do!
📖 Recipe
Best Korean Sausage Bread
Ingredients
Bread
- 1 cup Milk
- 1/4 cup Oil
- 3 tbsp Sugar
- 1.5 tsp Dried active yeast
- 2 1/4 cup All-purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup All-purpose flour
- 6 Hot dogs/ sausages
- 1 Egg, beaten for egg wash Optional
Corn Topping
- 1/3 cup Corn You can use canned or frozen ( and thawed) corn
- 1/2 cup 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.
Instructions
Bread
- 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 / 350 F. 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 / 350 F 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!
Corn Topping
- Combine the corn, green onions, cheese, and mayonnaise in a small bowl. Keep refrigerated until ready to use.
Video
Notes
- Korean bread dough is good in the refrigerator for up to 3 days, so you can easily make it in advance. Just take it out whenever you’re ready to make sausage-ppang.
- Don't skip the second rise. It helps the bread bake up soft, fluffy, and light.
- Egg wash is completely optional, but it gives the sausage bread a beautiful golden-brown, bakery-style finish.
- I like to keep the corn topping on the bread part, leaving the sausage pieces exposed. This gives the baked bread its classic Korean bakery look, though a little spilling over is perfectly fine.
- Make sure the hot dogs you use are fully cooked and flavorful.
Lydia says
It's rising now the 2nd time. Condensed milk recipe
So for so good..
Smita G says
The bread turned out super good. Even though this was my first attempt. Thanks for sharing!
Natasha Minocha says
I'm so happy to hear that, Smita! Thank you for your trying the recipe and for your wonderful feedback. xx