Prepare chopped paprika and canned corn for topping. You can substitute with bell peppers or onions.

Mix hotteok mix with a pinch of yeast lightly.

Add 180ml lukewarm water to the mix gradually, adjusting the consistency to make the dough slightly firmer than usual hotteok dough.

Knead the dough with a spatula first, then with your hands until smooth.

Divide the dough into 6 equal portions.

Flatten each portion to match the sausage length.

Place a sausage in the center and roll the dough around it.

Cut the rolled dough into 1cm intervals, leaving the bottom intact.

Alternate the cut sections to the left and right to create a pattern.

Mix canned corn and chopped paprika with a bit of mayonnaise.

Spread the mixture evenly over the bread.

Sprinkle mozzarella cheese on top.

Drizzle mayonnaise and ketchup thinly over the bread using a squeeze bottle or a DIY piping bag.

Sprinkle parsley flakes if available.

Line the air fryer with parchment paper to prevent sticking. Bake at 180°C for 5 minutes, then reduce to 130°C and bake for 15 minutes.