korean corn dog

Korean Corn Dog- 감자핫도그 (Gamja Hotdog)

sausage links (or hot dogs, rice cake, fish cake)

cheese

potato

tbsp corn starch (or ap flour)

panko bread crumbs

all purpose flour

+ 2 tbsp warm water

active dry yeast

tbsp sugar

tsp salt

ketchup

mustard

sugar

Dice a potato into small cubes, then let it soak in very HOT water for 1 hour.Note: the potatoes need to be small enough that they will cook through when fried for about 5 minutes.

Add sugar and yeast to warm water and let it sit for a few minutes, or until the yeast has dissolved and becomes slightly foamy. Mix together then add salt and flour. Mix thoroughly until it the batter is smooth, then cover with a towel let it sit for about an hour.

Make the batter:

Skewer the sausage or hot dogs on wooden chopsticks, then wrap the cheese around and press firmly so the cheese holds its shape. I&#39;m using two slices of of cheese per skewer because I like using thicker sausage links. Tip: Some readers have expressed that the hotdogs and/or cheese will not stay in place while getting the batter on. I recommend using wooden chopsticks for this reason, and also firmly pressing the cheese slices around the hotdog so it sticks better. Lay them next to each other just like the photo to hold it in place while you&#39;re waiting for the batter to rise and potatoes to soften.

Rinse the potatoes then dry them with paper towels.

Add 1 tbsp corn starch + a pinch of salt to the potatoes and toss until well coated. Spread potatoes and panko bread crumbs on a plate or baking sheet.

After 1 hour, the batter should double in size and is ready to use

Dip the skewers into the batter using a twisting motion to wrap around the skewer. You may need to use your fingers to spread it more evenly. Note: You don&#39;t want the batter to be too thick or thin. You need enough for the potatoes to stick, but you also don&#39;t want too much breading.

Working quickly and one at a time, roll the battered skewer into the potatoes, then roll into the panko bread crumbs. You will need to use your hands to firmly press everything together. Make sure you add plenty of panko, or the cheese will ooze out too much. Press firmly until you get the right shape.

Carefully drop the corn dog into oil at 350 degrees Fahrenheit and fry for about 5 minutes.

Remove from oil when it is golden brown and rest on a cooling rack.

Add your choice of condiments- I like sugar, ketchup, and mustard :)

Try this delicious Korean corn dog recipe! It is a hot dog style sausage coated in a sweet and savory batter, deep-fried until golden and crispy, and encrusted with panko breadcrumbs. It&#039;s fun and exciting to eat!

Korean Corn Dog

Tbsp sugar

tsp fine sea salt

water (, warm)

glutinous rice flour ((sweet rice flour

hot dog sausages ((e.g. Frankfurt sausage))

Tbsp all purpose flour

panko breadcrumbs

corn

noodles

white sugar

American mustard sauce

Prepare a 2L food container (or a mixing bowl) and combine the sugar, salt and the warm water (about 50 degrees Celsius / 122 degrees Fahrenheit). Stir well.

Add the yeast and stir it around. Then, allow it to settle for a few minutes while it is dissolved. Next, incorporate the flour and glutinous rice flour together. Mix with a spatula until you achieve an even texture without any lumps.

Cover the container or bowl with a lid or cling wrap and set it aside for an hour at room temperature until the dough rises.

Once the dough has doubled in size, mix it well with a spatula. Set aside.

BATTER 

Cut the french fries into small pieces (about 1.5 cm/0.6 inch) and set them aside on a large plate.

Gently break up the instant noodles into small pieces while they are still in their packet, then transfer them to a large plate and set aside.

TOPPINGS (OPTIONAL)

Fill a fryer or deep pan with a generous amount of oil and bring it to a boil. The pan should be wide enough to immerse at least one hot dog skewer. The oil is ready when it reaches 175 degrees Celsius or 350 degrees Fahrenheit. It takes about five minutes for the oil to reach this temperature at medium-high heat.

Create two separate plates – one with flour and the other with panko breadcrumbs. Then line up your work station in this order: flour plate, corn dog batter (that you should have prepared beforehand), french fries or dry ramen noodles (optional), and finally panko breadcrumbs.

Skewer the hot dog sausages and cheese block (optional) onto wooden chopsticks. If using other skewers, ensure they can hold the weight of the sausages and cheese.

Cover the hot dog skewers with flour (from step 2) so that the batter will stick easily.

Evenly cover the hot dog skewers with the batter one at a time, from the top using a circular motion until they are fully covered. Use one hand to hold the hot dog skewer, and use the other hand to spread the batter thinly and evenly. As the batter has a sticky and gluey consistency, wearing food-safe gloves might help you maneuver your hands around.

If you want to add an optional topping, roll the battered skewer on a topping plate (e.g., french fries or crumbed ramen noodles) until it is completely coated. Then, roll it on the panko breadcrumbs until the hot dog is thoroughly covered.

Drop the hot dog skewer into the hot oil and cook for about four minutes, turning it around every one to two minutes to ensure even cooking.

Once the corn dog is fully cooked and golden brown, top it off with sprinkles of white sugar. For an extra zing in flavor, add generous drizzle of ketchup and mustard sauce; pick whichever one you prefer! Then serve.

SHAPING AND FRYING

Korean corn dog is a deep-fried street food featuring a central sausage, a melty cheese filling, and a crunchy yet chewy coating. This recipe shows us how to make these crispy and cheesy treats with simple tools in your own kitchen.

water

g instant yeast

flour

g sugar ((2½ tbsps))

g salt ((¼ tsp))

sausages

mozzarella cheese sticks

breadcrumbs

Oil ((Use oil

Ketchup and mustard

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.

In a separate bowl, pour in water (or milk), and if you didn&#39;t include baking powder in the previous step, gently sprinkle instant yeast on the surface. Stir until thoroughly combined.

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

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.)

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.

Add breadcrumb in a shallow dish.

Roll each sausage and cheese skewer in the batter until it&#39;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.

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

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

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.

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

We enjoyed the recipe, however, we were wondering why the cheese melted while frying?

https://content.jwplatform.com/videos/xcJanuMs.mp4

This deep-fried Korean corn dog oozing with gooey mozzarella cheese is a much-beloved Seoul street food staple.

Cheesy Korean Corn Dog

fine sea salt

bread flour

egg,

dogs,

low-moisture mozzarella,

All-purpose flour,

Vegetable oil,

Tbsp. superfine sugar (optional)

Ketchup and yellow mustard,

Make the batter: In a medium bowl or liquid measuring cup, stir together the sugar, salt, and 1 cup of warm water until dissolved, about 2 minutes.

In a large bowl, stir together the bread flour and yeast. Slowly pour in the sugar mixture and the egg, stirring constantly with a wooden spoon, until the batter is well incorporated and wet yet smooth and elastic, about 5 minutes. (Don’t worry if there are a few lumps.) Cover with plastic and set aside to rest in a warm place until doubled in volume, 45 minutes–1 hour.

Meanwhile, onto a bamboo skewer, thread a piece of hot dog, followed by a mozzarella cube. Repeat until eight skewers are filled, then dust lightly with all-purpose flour. Set up a breading station: transfer the skewers to a large plate, fill another large with the panko, and place them both next to the bowl of prepared batter.

To shape the corn dogs, hold the end of a skewer in your dominant hand and plunge it into the batter, completely covering the hot dog. Wet your non-dominant hand and use it to shape the battered dog, rotating to coat completely. Lift the corn dog out of the batter and quickly roll it in the panko to coat.

Into a large pot fitted with a deep-fry thermometer, pour 4 inches of oil and turn the heat to medium-high. When the temperature reads 340°F, carefully lower a battered corn dog into the pot and cook, gently pushing it down with tongs or a spider skimmer if it floats to the surface, until evenly golden brown, 4–5 minutes. Using tongs, transfer the corn dog to a wire rack set over a baking sheet to drain excess oil. If desired, spread the sugar on a plate and roll the corn dog in the sugar while warm. Repeat with the remaining corn dogs.

Drizzle the corn dogs with ketchup and mustard and serve warm.

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