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Pillowy Soft Korean Sausage Bread
5 from 18 votes

Pillowy Soft Korean Sausage Bread

This Korean sausage bread features soft, fluffy dough prepared using a tangzhong method combined with yeast, milk, and oil, wrapped around hot dog sausages with mozzarella, corn, and green onion fillings. The dough's glossy and chewy texture encases the savory filling, and the bread can be finished with a spicy-sweet gochujang ketchup sauce. This recipe showcases an enriched, slightly sweet bread with balanced toppings for a comforting snack or light meal.

Prep Time
10 mins
Cook Time
15 mins
Additional Time
1 hr 30 mins
Total Time
1 hr 55 mins
Servings: 6
Calories: 247 kcal
Course: Appetizer, Snacks, Lunch
Cuisine: Asian, Korean

Ingredients

Tangzhong:
  • 42 ml milk whole
  • 7 g all-purpose flour or bread flour
Dough:
  • 5 g active dry yeast
  • 8 g granulated sugar
  • 60 ml milk warmed, whole
  • 150 g all-purpose flour or bread flour
  • pinch salt sea salt
  • ½ egg save the remainder for egg wash, large, about 28g
  • 30 ml avocado oil or neutral vegetable oil
For the sausage bread:
  • 6 hot dog sausages pat dry
  • ¼ C corn niblets
  • ½ C mozzarella cheese shredded
  • 1 green onion sliced
  • 1 teaspoon parsley optional
Gochujang ketchup sauce:
  • 1 tablespoon gochujang Korean chili pepper paste
  • 3 tablespoon ketchup

Instructions

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:
    Cup of Yum
  1. Combine the milk with the flour in a small saucepan over medium heat.
  2. Whisk until it becomes thickened and paste-like.
  3. Remove from heat and let slightly cool.
Make the dough:
  1. 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.
  2. Add the flour, salt, egg and oil into a stand mixer bowl fitted with a dough hook attachment.
  3. Pour in the activated yeast mixture, lightly cooled tangzhong mixture and knead until the dough becomes smooth, shiny and elastic.
  4. Transfer the dough to a lightly greased bowl and cover with a cloth.
  5. Let the dough rise in a warm location, about 1-1.5 hours, until doubled in size.
  6. Once the dough has doubled in size, divide the dough ball into 6 equal portions.
  7. Roll the dough with a rolling pin into an oval, about the length of the hot dog sausage.
  8. Place the hot dog sausage onto the dough, and pinch to seal the seams and edges.
  9. Roll the dough-wrapped hot dog between your hands to smooth out the seam.
  10. Take a sharp pair of kitchen scissors and make deep cuts (but not cutting entirely) along the length of the hot dog.
  11. (You should end up with 8-9 slits).
  12. 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.
  13. Repeat with the remainder, leaving plenty of space in between each bread.
  14. Use a pastry brush to egg wash the surface of the bread.
  15. Add the shredded mozzarella cheese, corn niblets and green onions on top of each bread.
  16. Cover the bread and leave to proof in a warm location, until slightly puffy.
  17. Preheat oven to 350°F/177°C.
  18. Bake the bread at 350°F/177°C for 15-17 minutes, or until lightly golden in colour.
  19. Transfer to a wire rack to cool.
  20. Garnish with additional green onion or parsley.
Make the gochujang ketchup:
  1. In a small bowl, combine gochujang and ketchup and stir well.
  2. Drizzle gochujang ketchup over top of the bread.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 30g (10%) Protein 13g (26%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Cholesterol 10mg (3%) Sodium 584mg (24%) Potassium 106mg (2%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 157IU (3%) Vitamin C 1mg (1%) Calcium 78mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 30g 10%
Protein 13g 26%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 10mg 3%
Sodium 584mg 24%
Potassium 106mg 2%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 157IU 3%
Vitamin C 1mg 1%
Calcium 78mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.