Sausage Ppang (Korean)

Inspired by @maangchi Sausage Ppang recipe and all Thanks to re-create this at home for my family. I didn't add the corn and peas as in her recipe, so simply the sausage, the bread, some mozzarella cheese and ketchup sauce as toppings


3 tablespoons unsalted butter
½ cup milk
2 tablespoons sugar
11g fresh yeast
1 egg
¼ teaspoon salt
1¾ cup flour
5 beef hot dogs, rinsed and pat dried

For toppings
⅓ cup chopped green bell pepper
⅓ cup chopped onion
¼ cup mayonnaise
1 cup mozzarella cheese, cut into small chunks
About ⅓ cup tomato ketchup, in a squeezable bottle

For egg wash
1 egg
1/4 cup water

Make dough
Melt the butter in a pot, then remove from the heat.
Add the milk and sugar. Stir it well until the sugar is well dissolved. Add the yeast and let it sit for a few minutes until it gets foamy. Then stir in the salt and add an egg. Mix it well with a wooden spoon.
Add the flour and mix with a wooden spoon until it becomes one lump. Knead the dough by hand for a minute in the pot until it’s smooth. Cover and let it sit for about 1 hour until it doubles in size.

Wrap the dough around the sausage and use a scissors to cut it like this:

Bake and serve

Preheat your oven to 350°F.
Bake the sausage-ppang for 20 minutes until the dough turns light golden brown and fluffy. Meanwhile make the egg wash by mixing an egg and ¼ cup water in a small bowl.
Take the pan out of the oven and brush each bread with the egg wash along the outer edges.
Bake another 5 minutes and then cook under the broiler for 1 or 2 minutes to melt the cheese. Be careful it doesn’t burn!
Turn off the oven and serve right away. You can freeze any leftovers for up to 1 month.


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