Korean Corn Dog

Step 1

In a mixing bowl, combine the flour, sugar, salt, and optionally incorporate baking powder (or alternatively, you can introduce instant yeast in the subsequent step). Whisk the ingredients together.

Step 2

In a separate bowl, pour in water (or milk), and if you didn't include baking powder in the previous step, gently sprinkle instant yeast on the surface. Stir until thoroughly combined.

Step 3

Pour the dry ingredients into the water, incorporating an egg, and use a spatula to stir until a smooth and dense batter forms.

Step 4

Cover the batter with plastic food wrap and let it rest. (If you used instant yeast, allow the dough to proof for one hour. If you used baking powder, you can use the dough immediately later on.)

Step 5

Cut the sausages and mozzarella cheese sticks into halves. Skewer the sausages and cheese on bamboo skewers, with the sausages on the bottom and cheese on top.

Step 6

Add breadcrumb in a shallow dish.

Step 7

Roll each sausage and cheese skewer in the batter until it's well coated. As you lift it out, give it a gentle twist to ensure an even coating. Wet your fingers with cold water to prevent sticky, use wet fingers to smooth out any spot where the cheese may not be completely covered by the batter.

Step 8

Roll the battered skewer in the breadcrumb, press gently with a dry hand to ensure the breadcrumbs stick to the batter.

Step 9

Heat oil in a large saucepan to 350 °F (175 °C).

Step 10

Carefully lower the skewered sausages into the hot oil to fry for about 2 to 3 minutes or until they are golden brown and crispy. Remove the corn dogs from the oil and drain them on a cooling rack or on a paper towel-lined plate.

Step 11

Place the corn dogs on a serving plate. Drizzle with ketchup and mustard. Serve hot.