← Nouns Cooking · Korean

Ingredients

• 300 g Strong bread flour
• 7 g instant yeast (1 sachet)
• 30 g Sugar
• 1 tsp Salt
• 150 ml lukewarm milk
• 1 Eggs
• 30 g Butter, softened
• 8 hot dog sausages
• 1 Onion, finely chopped
• 100 g tinned sweetcorn, drained
• 4 tbsp Mayonnaise, plus extra to drizzle
• Black pepper
• 80 g Mozzarella, grated
• 2 tbsp Ketchup
• 1 egg, beaten, for glazing
• dried parsley, to sprinkle (optional)

Method

1. Mix the flour, yeast, sugar and salt, then add the milk and egg and knead for 5 min. Add the butter and knead for 8–10 min more, until smooth and stretchy. Cover and leave to rise for 1 hour, until doubled.
2. Divide the dough into 8 pieces. Roll each into an oval a little longer than a sausage, lay a sausage on it and roll the dough around it, pinching the seam underneath.
3. Put them on a lined tray. With scissors held at an angle, snip each roll almost all the way through every 2 cm, then pull the pieces alternately left and right to make a fan.
4. Cover and leave to rise for 30 min, until puffy. Heat the oven to 190°C (375°F).
5. Mix the onion, corn, mayonnaise and pepper. Brush the bread with beaten egg, spoon the topping down the middle, squiggle over ketchup and scatter with cheese.
6. Bake for 15–18 min, until deep golden. Drizzle with a little more mayonnaise and sprinkle with parsley. Best eaten warm.

Tips

• A stand mixer with a dough hook makes the kneading effortless.
• Swap the sausages for cheese sticks and the dough still works as a vegetarian bake.

Sources

Written in our own words after cross-checking these recipes:

FutureDish Beyond Kimchee