Korean sausage bread is a nostalgic twist on pigs in a blanket, featuring a soft, airy roll wrapped around a hotdog and topped with a savory mix of corn, cheese, and onions. This popular Korean bakery pastry—similar in appeal to kkwabaeggi (Korean twisted donuts)—is delightfully satisfying and easy to make at home.
When we visit Korean bakeries, we always pick up sausage bread. Tender, slightly sweet bread encases a hotdog and is finished with a creamy corn and mozzarella topping—simple, comforting, and flavorful. This version is an elevated take on the classic hotdog-in-dough snack, packing both texture and nostalgia into every bite.
These are a favorite in our household and among many bread lovers. If you enjoy this, also consider trying Korean cream cheese garlic bread or a soft Japanese milk bread to expand your bakery-style baking at home.
What is Korean sausage bread?
Often called “sosejippang” in Korean bakeries, this bread blends elements of Asian hot dog buns and pigs in a blanket. The dough is soft and fluffy, frequently made using a hot-water method to increase tenderness. It’s shaped around a hotdog and sliced to create a braided or lattice appearance, then finished with a cheesy corn topping that melts and browns in the oven.
Ingredients needed to make Korean sausage bread
Please scroll to the recipe card for exact ingredient quantities.
For the dough:
- All-purpose flour – works well for tender, bakery-style rolls and is easy to find.
- Sugar and salt – balance the dough’s flavor. Granulated sugar and kosher or fine salt are both fine.
- Hot water – used to partially gelatinize the flour, producing a softer, fluffier crumb similar to tangzhong or hot-flour methods.
- Milk and egg – add moisture and richness to the dough.
- Yeast – active dry or instant yeast will both work; active dry is dissolved in warm liquid first, while instant can be mixed directly into the flour.
- Unsalted butter – folded into the dough after an initial rest to enrich the dough and improve handling.
For the filling and topping:
- Hotdogs – choose a brand you enjoy; you can substitute sausages if preferred. They will finish cooking in the oven.
- Mozzarella, sweet corn, onion, green onion, and mayonnaise – combined for the classic corn-and-cheese topping. Mayo helps bind the mix and enrich the flavor. Green onion is optional but adds color.
- Dry parsley – optional garnish.
- Ketchup and mustard – for serving, if desired.
How to shape Korean sausage bread
1. Roll each dough portion into an oval long enough to hold a hotdog with about an extra inch at each end.
2. Place a hotdog in the center, fold the end flaps to cover the ends, and pinch the long seam to seal.
3. Shape the sealed dough into a smooth cylinder.
4. Use kitchen shears or a sharp knife to make 8–9 cuts across the top, cutting through the hotdog but not through the bottom of the dough. Pull alternating sections left and right to create the braided look.
Pro tip: Cut all the way through the hotdog but leave the base of the dough intact so the bread stays connected and bakes as one piece.
Frequently asked questions
Does the bread need kneading?
This recipe is nearly no-knead. After mixing the ingredients to combine, the dough rests to allow gluten to develop naturally. If you prefer, you can knead by hand or mixer to speed the process.
Can I make the bread faster?
Yes. Kneading the dough for 10–15 minutes replaces the 30-minute rest and speeds up development. After kneading, add the softened butter, knead until absorbed, then proof until doubled.
Why use hot water in the dough?
The hot-water (tang mian) method partially cooks the flour, allowing it to absorb more liquid and producing an exceptionally soft, pillowy crumb—similar to tangzhong techniques used in milk bread recipes.
What is the topping on Korean sausage bread?
The traditional topping is a mix of shredded mozzarella, sweet corn, diced onion, green onion, and mayonnaise. The combo adds creaminess, mild sweetness, and a satisfying melt that complements the savory hotdog and soft roll.
If you try this recipe, we’d love to see your results—tag #twoplaidaprons on Instagram to share your creations! 🥰
📖 Recipe
Korean Sausage Bread
15 mins
20 mins
2 hrs
2 hrs 35 mins
6 sausage breads
Ingredients
For the bread:
- ½ cup warm milk (90–105°F)
- ½ teaspoon active dry yeast
- 2½ cups all-purpose flour (plus more for dusting)
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ¼ cup hot water (hotter than 195°F)
- 1 large egg (plus 1 optional for egg wash)
- 2 tablespoons unsalted butter, softened
- 6 hotdogs
For the corn and cheese topping:
- 1 cup shredded mozzarella
- ⅓ cup sweet corn, drained (about 5 oz)
- ¼ large yellow onion, diced
- 2 tablespoons mayonnaise
- 1 stalk green onion, sliced (optional)
To serve:
- Dry parsley flakes (optional)
- Ketchup or mustard (optional)
Instructions
Make the dough:
- Sprinkle yeast over the warm milk, stir, and let activate for about 3 minutes.
- In a bowl, whisk flour, sugar, and salt. Add the hot water while mixing to help hydrate the flour.
- Add the milk and dissolved yeast plus the egg. Mix until the dough comes together into a sticky ball. Cover and rest in a warm place for 30 minutes.
- After resting, knead in the softened butter until absorbed. Shape into a ball and proof until doubled, about 45–60 minutes.
Shape the dough:
- Preheat two sheet pans lined with parchment paper.
- When doubled, punch down and divide dough into 6 equal pieces. Round each piece into a ball.
- Flatten each ball into an oval long enough for a hotdog with about 1″ extra at both ends.
- Place a hotdog in the center, fold the ends over, pinch the seam, and roll to even the shape.
- Make 8–9 cuts across the top with shears or a knife, cutting through the hotdog but not the bottom dough. Alternate pulling cuts left and right to form the braid. Cover and proof until doubled (about 45 minutes).
For the corn and cheese topping:
- Combine shredded mozzarella, corn, diced onion, sliced green onion (if using), and mayonnaise in a bowl. Mix and refrigerate until ready to use.
Bake:
- Preheat oven to 350°F.
- Optionally brush the tops with egg wash. Spoon about 3 tablespoons of the corn-and-cheese topping onto the center of each roll.
- Bake 18–20 minutes, until golden brown and the thickest part reaches about 190°F. Garnish with parsley if desired and let cool 10–15 minutes before serving.
- Serve warm, plain or with ketchup and mustard.
Notes
See photos earlier in the post for step-by-step shaping guidance. Store finished sausage breads in an airtight container in the refrigerator for up to one week. Reheat briefly in the microwave (10–20 seconds) or in a 350°F oven for about 5 minutes until warm.
Nutrition
Carbohydrates: 58 g |
Protein: 17 g |
Fat: 18 g