Copied to Clipboard!
default-banner
BACK TO 
A Korean Sausage bread recipe flavored with Lee Kum Kee's Sriracha sauces.

Korean Sausage Bread Recipe

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    30mins

  • Cooking

    20mins

Recipe Video Asian Food Beef Breakfast Appetizer Dinner Lunch Less Than 60 mins

A Korean bakery classic, this Korean sausage bread recipe, known as Sausage Ppang, is a simple and easy treat that you can enjoy making at home. 

 

For those who don't have a Korean bakery nearby, you can actually find most of the ingredients to recreate this bread at a local grocery store. You'll need premade dough (like a pizza dough), hot dogs, butter, corn, parsley, and Lee Kum Kee  Sriracha Chili Sauce  and Sriracha Mayo to add a kick of heat. Give it a try next time you want to do a fun and simple baking project!

What You Will Need

Ingredients

  • 1 lb. prepared pizza dough
  • 6 hot dogs
  • 3 Tbsp. butter, melted
  • 1/4 cup canned corn, drained
  • 2 Tbsp. parsley, chopped

Seasoning

  • 1/3 cup Lee Kum Kee Sriracha Mayo
  • 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)

How to make it

  1. Preheat the oven to 425˚ Fahrenheit. Divide pizza dough into 6 portions. Roll each portion into a rectangle slightly larger than the hot dogs; there should be at least a 1-inch border around the hot dog when placed in the center of the dough rectangles.
  2. Top each rectangle of dough with a generous squirt of Lee Kum Kee Sriracha and Mayo and one hot dog each. Fold the sides of the dough in and pinch them shut tightly. Place on a baking sheet.
  3. With a pair of scissors, snip the hot dogs three quarters of the way through, leaving the bottom quarter intact so the dough stays together. Alternately push the hot dog slices left, then right, then left again, until each is fully shaped. Cover with plastic wrap loosely and let proof for 20 minutes.
  4. Right before baking, brush the sausage breads with a light coating of melted butter, then sprinkle corn over the top of each. Bake for 14-18 minutes, until golden brown. Cool slightly.
  5. Top the baked sausage breads with a drizzle of Lee Kum Kee Sriracha Sauce and sprinkle with chopped parsley. Serve and enjoy!

You May Also Like

Recipe Lotus Egg S

Lotus Egg

  • Difficulty
Time 20 mins   
Like 0
Prepared Asian cabbage rolls from Lee Kum Kee’s recipe

Spicy Cabbage Rolls Recipe with Chinese Mushrooms and Minced Pork

  • Difficulty
Time 30 mins   
Like 1
A bibimbap picnic meal with friends featuring Lee Kum Kee Sauces.

Bibimbap Picnic Recipe

  • Difficulty
Time 10 mins   
Like 0