Go Back
+ servings
Korean sausage bread is a baked hotdog in fresh bread with toppings

Korean Sausage Bread (Hotdog Bread)

Print Recipe
Korean sausage bread is a baked hotdog in fresh bread with toppings. This popular Korean pig in a blanket is kid-friendly and fun to make from scratch.
Course Breakfast, Snack
Cuisine Korean
Keyword Korean hotdog bread, korean sausage bread, pig in a blanket
Prep Time 20 mins
Cook Time 18 mins
Rest time 1 hr
Total Time 1 hr 38 mins
Servings 8 pieces
Author Holly Ford


  • 2-1/2 cup all purpose flour
  • 1 envelope (7g) instant rapid rising yeast
  • 2 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup lukewarm milk
  • 1/4 cup warm water
  • 2 tablespoon butter melted
  • 1 egg
  • 8 hotdogs
  • egg wash 1 beaten egg + 1 teaspoon water
  • 1/2 onion chopped
  • 1/2 green pepper chopped
  • 1 tablespoon olive oil
  • pinch salt and pepper to taste
  • 1 tablespoon mayonnaise
  • ketchup
  • prepared mustard


  • Mix 1 cup of flour, yeast, sugar and salt in a mixing bowl.
  • Another small mixing bowl, combine milk, water, butter and egg; mix well. Pour the liquids into the flour mixture and stir with wooden spoon. Add the remaining flour the mixture and mix everything well. You might need to add a little more flour if the mixture seems too wet. Turn the mixture over the floured board and knead for 5-8 minutes or use electric mixer with a dough hook and knead.
  • Pull the dough into a ball shape and place in a greased bowl, cover and let it rise in a warm place until they are doubled in volume, about 45-60 minutes.
  • Preheat oven to 400ºF.
  • Deflated the dough and knead 1 more minute, then divide the dough into 8 pieces.
  • Roll each piece of the dough into long oval shape just enough to cover a hotdog. Wrap each hotdog with the rolled out dough pinching the seam to seal entirely.
  • Using a scissor, give 8 slits on along the each dough but leave the bottom of the dough intact (make sure you cut the hotdog part all the way down).
  • Push each segment of the dog into the opposite direction to spread out and press down gently. Transfer the dough onto a baking sheet lined with parchment paper or baking liner. Brush the dough with egg wash and let them rest.
  • Meanwhile, saute onion and pepper in oil until soft, seasoning with a pinch salt and pepper. Remove from heat, add mayonnaise to them and mix well. Spread 1 tablespoonful of the onion mixture over the each dough. Drizzle with some ketchup and mustard. Bake them for 15-18 minutes or until done.