Best Korean Sausage Bread -

5 from 1 vote

Best Korean Sausage Bread

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.

Prep Time2

Cook Time20

Course: Bread, Snack

Cuisine: Korean

Servings: Breads

Calories: 513kcal

Author: Natasha Minocha

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.

US Customary - Metric

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.

Nutrition