korean hot dogs

Learn how to make this popular trendy Korean street food at home. Hot dogs are coated in a flour batter and panko breadcrumbs and then deep fried and dusted with sugar.

Korean Hot Dogs

hot dogs, sausages

disposable wooden chopsticks

panko breadcrumbs

oil (for frying)

sugar (for coating)

mustard,

all purpose flour

tbsp white sugar

tsp salt

tsp baking powder

125 ml fat free milk (cold)

egg (straight from refrigerator)

Break disposable wooden chopsticks apart and skewer your hot dogs, sausage or mozzarella. I made some with sausages, a few with cheese, and a few that are half sausage and half cheese.

Pat dry the hot dogs, sausage and cheese and place into fridge to keep cold while making batter.

Add flour, sugar, salt and baking powder to a large bowl. Whisk until evenly blended. Add in milk and egg. Whisk all the ingredients together until smooth. The batter should be very thick and sticky. When you lift your whisk, the batter should not run off it. You do not want the batter to be runny because then the batter will run off the hot dogs when you coat them. Make sure to use egg and milk straight from the fridge so that the batter is cold when it&#x27;s finished. If your kitchen is really warm, you may need to refrigerate the batter briefly to get it cold.

Pour the batter into a loaf pan. This will make it easier to coat the entire hot dog at once since you should be able fit all of it inside the loaf pan. In a separate loaf pan, add panko.

Pour oil into pan being used for frying. You want to add enough oil so that it is deep enough to cover the entire hot dog once the hot dog is placed in. Bring oil to about 350°F.

Remove skewers from fridge. To coat, turn the hot dog/sausage/cheese a few times in the batter until it is coated. You can then use your fingers to help evenly spread out the batter or remove some of the batter if your coating is too thick. Keep in mind that your batter will expand once it is fried so you don&#x27;t want your coating to be too thick. Make sure your hot dog/sausage/cheese is completely sealed in batter.

Roll the hot dog in panko breadcrumbs. While the sticky batter will pick up some of the breadcrumbs, I also like to sprinkle and press more on with my hands to make sure every crevice is covered in panko.

Working quickly, repeat with remaining hot dogs/sausages/cheese. If it is taking you a while to coat, keep coated ones in fridge. You should especially keep any cheese only ones in fridge until ready to fry. You should have enough batter for at least 6 hot dogs.

Add 2-3 hot dogs to the hot oil at a time. Cook a few minutes on both sides, until batter is dark golden brown and batter is fully cooked.

Sprinkle hot dogs with sugar. Drizzle with condiments of your choice.

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

Learn how to make this popular Korean street food at home.

Korean Slaw Dog Recipe: all-beef hot dogs loaded with Korean BBQ sauces, spicy kimchi, &amp; sweet/tangy slaw, topped with kickin' ketchup &amp; mustard.

Korean Slaw Dog Recipe

all-beef hot dogs

top sliced buns

rice vinegar

chili sauce (use Sriracha, Asian Chili Garlic Sauce,

brown sugar

Dijon mustard

extra virgin olive oil

½ salt and pepper

sesame oil

sesame seeds

purple cabbage

savoy cabbage

carrots

ginger

jalapeño peppers, julienned, (remove seeds and veins)

red onion,,

ketchup

Sriracha sauce

tamari

yellow mustard

Kickin’ Ketchup

Combine all dressing ingredients in a pint jar,...

Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.

Toast sesame seeds for 2 minutes, until slightly...

Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.

Thinly slice the purple & savoy cabbage, and...

Thinly slice the purple & savoy cabbage, and place in a very large bowl

Peel & shred carrots, and add to bowl.

Remove seeds & veins from jalapeño peppers, then...

Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.

Add thinly sliced red onion and gently fold...

Add thinly sliced red onion and gently fold all ingredients together until well-mixed.

Prior to serving, add the Slaw Dressing to...

Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.

Combine ketchup, sriracha, tamari, and minced ginger, and...

Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly

Combine all ingredients and mix thoroughly

Heat up grill to medium heat (350-400 degrees)

Score each hot dog 3-4 times on one...

Grill dogs for 8 minutes, rotating every 2...

Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).

If desired, toast hot dog buns, cut side...

If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.

Place 1-2 ounces of kimchi in each bun,...

Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.

Top 2 korean hot dogs recipes from across the web

The most viewed korean hot dogs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Hot Dogs

Korean Slaw Dog Recipe

Top 2 korean hot dogs recipes from across the web

The most viewed korean hot dogs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Hot Dogs

Korean Slaw Dog Recipe

The most viewed korean hot dogs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine