In a bowl, combine sausage meat, ssamjang, minced garlic, spring onion, gochugaru, sugar, sesame oil, and black pepper. Mix well until fully combined.

Transfer the sausage mixture into a piping bag or ziplock bag for easier shaping.

Unroll the puff pastry and cut 3 inches off each sheet to create a 12-inch x 6-inch rectangle.

With the long edge facing you, cut lengthwise down the centre to create two pastry strips.

Pipe a line of sausage filling about 1 inch from one edge of each strip.

Roll the pastry over the filling, brush exposed pastry with egg wash, and continue rolling into a neat log with the seam underneath.

Mark 8 equal sections along each log and cut incisions two-thirds of the way through, without cutting fully through.

Repeat with remaining pastry and filling.

Join both logs together on a baking tray and shape into a circle, sealing the ends to form a wreath.

Gently twist each section so a little sausage filling faces upwards.

Brush the wreath with beaten egg.

Sprinkle generously with roasted sesame seeds.

Bake at 180°C fan for 35 minutes until golden and cooked through.

In a small bowl, mix mayonnaise, chilli oil, sugar, salt, and pepper until smooth.

Serve alongside the warm sausage roll wreath.