{"id":29363,"date":"2023-06-22T11:36:53","date_gmt":"2023-06-22T06:06:53","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=29363"},"modified":"2024-06-20T12:56:21","modified_gmt":"2024-06-20T07:26:21","slug":"best-korean-sausage-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/best-korean-sausage-bread\/","title":{"rendered":"Best Korean Sausage Bread"},"content":{"rendered":"\n

Korean sausage bread <\/strong>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.<\/p>\n\n\n\n

\"Korean<\/figure>\n\n\n\n

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!<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

So, gather your ingredients, roll up your sleeves, and dive into the best Korean bread I've had lately.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Soft, fluffy bread wrapped around sausages makes every bite incredibly satisfying and comforting. <\/p>\n\n\n\n

\u2728 The corn, cheese, and mayo topping adds a wonderful texture and flavor.<\/p>\n\n\n\n

\u2728 The no-knead dough is easy to work with and can be made ahead.<\/p>\n\n\n\n

\u2728 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!<\/p>\n\n\n\n

\u2728 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<\/a>!<\/p>\n<\/div><\/div>\n\n\n\n

\u2b50\ufe0f Made this recipe? Please consider leaving a review. Your\u00a0comments and star ratings<\/a>\u00a0help other readers find and trust my recipes.<\/p>\n\n\n\n

\"Half<\/figure>\n\n\n\n
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Recipe Ingredients<\/h2>\n\n\n\n

Flour:<\/strong> I used all-purpose flour. You can use bread flour too for a chewier texture.<\/p>\n\n\n\n

Yeast:<\/strong> Active dry yeast or instant yeast; both work well in this recipe.<\/p>\n\n\n\n

Milk:<\/strong> Use regular cow's milk - whole milk is the best for the softest bread. But you can also use plant-based milk like\u00a0almond milk<\/a>, as I did for my\u00a0classic cinnamon rolls<\/a>.<\/p>\n\n\n\n

Sausages:<\/strong> 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!<\/p>\n\n\n\n

Toppings:<\/strong> I love the creamy, crunchy, savory topping made with corn, green onions, cheese, and mayonnaise. It's very similar to the Korean corn cheese<\/a> bake I make all the time! You can omit the toppings altogether; the Korean hot dogs will still be delicious!<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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When readers ask me how to make fluffy bread, I always share this recipe with them. It\u2019s never failed me. I used it when I ran my bakery, and I use it now for different breads like strawberry star bread<\/a>, pumpkin rolls,<\/a> soft coffee cinnamon rolls<\/a>, and braided pesto bread<\/a>.<\/p>\n\n\n\n

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<\/a>, challah<\/a>, brioche<\/a>, or even this easy and quick pizza dough recipe <\/a>for these rolls. <\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Korean Sausage Bread<\/h2>\n\n\n\n

Step 1:<\/strong>\u00a0On medium heat, warm milk, regular oil, and sugar until the sugar just about dissolves. Don't boil the mixture.<\/p>\n\n\n\n

Step 2:<\/strong> Wait for it to cool down to lukewarm, and then add yeast.<\/p>\n\n\n\n

Step 3:<\/strong> 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\u2019s hot here, it didn\u2019t take long for the dough to double in volume (an hour or so), but it may take longer for you.<\/p>\n\n\n\n

Step 4:<\/strong> To the risen dough, knead in baking soda, baking powder, salt, and the rest of your flour.<\/p>\n\n\n\n

Step 5:<\/strong> The dough is now ready for Korean bread sausages, but I like to chill it overnight. Why?<\/em> This dough is soft and tacky; chilling makes it so much <\/em>more manageable <\/strong>and a joy to work with.<\/p>\n\n\n\n

\"Steps<\/figure>\n\n\n\n

Step 6:<\/strong> 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.<\/p>\n\n\n\n

\"Steps<\/figure>\n\n\n\n

Step 7:<\/strong> 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\u2019t open up), and place it on a tray (seam down).<\/p>\n\n\n\n

Step 8:<\/strong> Repeat for all the other 5 pieces of rolled-out dough.<\/p>\n\n\n\n

Step 9:<\/strong> 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.<\/p>\n\n\n\n

Step 10:<\/strong> This part will sound <\/em>complicated, but it\u2019s not <\/em>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.<\/p>\n\n\n\n

Move on to the next cut, stretch, and lay it flat on the opposite side. Repeat for all the cuts. You\u2019ll end up with a Korean sausage that looks like a leaf.<\/p>\n\n\n\n

\"Steps<\/figure>\n\n\n\n

Step 11:<\/strong> Repeat the process on all your sausage ppangs. Cover and give them a 30-minute rest for 2nd proofing.<\/p>\n\n\n\n

Step 12:<\/strong> Make the toppings for Korean sausage bread.<\/p>\n\n\n\n

While the bread proofs, combine chopped green onions, shredded mozzarella, corn, and mayonnaise.<\/p>\n\n\n\n

\"Corn,<\/figure>\n\n\n\n

Step 13<\/strong>: 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.<\/p>\n\n\n\n

\"Shaped<\/figure>\n\n\n\n
\"Bread<\/figure>\n\n\n\n

Step 14:<\/strong> Bake for 18 to 20 minutes or until the bread is tinted gorgeous, crispy golden brown!<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Step 15:<\/strong> Cool on the baking tray for a couple of minutes and then transfer to a wire rack.<\/p>\n\n\n\n

Final step<\/strong>: Drizzle the sauce of your choice (it's usually ketchup, but I used Sriracha), some dried parsley, and serve.<\/p>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n