Bite into Korean street food with a cheesy, breadcrumb coated, hotly fried hotdog! It's dusted just enough with sugar for a sweet and delicious kick. The easy eat as you walk hotdog that resembles a corn dog!
Cuisine: Fusion, Korean
Author: Jennifer | Chopsticks and Flour
1 ⅓cupall purpose flour
⅔cupsweet rice flour(glutinous rice flour) 찹쌀가루
1 ½tsp (4 ½ g)instant dry yeast
¾cup (180 ml)waterroom temperature
6skewers(wooden sticks - not food!)
Block of mozzarella stick *Optional
1-2cupsKorean breadcrumbs(panko) 빵가루
In a medium sized bowl, sift the flour and sweet rice flour together. Add the sugar, salt and yeast on to the flour mixture.
In a separate small bowl, mix together the water and vegetable oil. Pour into the flour mixture. Mix well and knead until well combined. The dough will be slightly sticky.
Cover with a plastic wrap and place in a warm place until the dough has doubled. About one hour.
Prep for Assembly
Prepare the skewers. You can play with options here: one hot dog, one stick of blocked cheese, or a mix of the two. Make the 6 skewers as you please, and set aside.
If using hot dogs, prepare them as stated on the package (I usually boil them for a few minutes).
For the skewers, I like to do about ½ a hot dog and a similar length and fatness chunk of mozzarella cheese. For the cheese, lay the block next to the hotdog and cut in a similar width so the corndog will be similar size throughout the the stick.
Prepare the breadcrumbs. Spread 1-2 cups of breadcrumbs on to a flat plate. Set aside.
Assemble with the Dough
Gently pat the proofed dough and remove the gas bubbles.
Separate the dough into 6 equal pieces. Take one dough, and roll it out into a long strip; long enough to wrap around the corn dog. Take one skewer, beginning from the bottom, wrap it around until the top. Pinch all the sides together so it becomes smooth. Roll the corn dog in bread crumbs. Repeat with the other skewers.
Heat a pot with frying oil (corn oil, vegetable oil), until the heat reaches 350 degrees Fahrenheit (180 Celsius). If you don’t have a thermometer, drop in a few breadcrumbs and the oil is ready when they bubble to the top.
Fry each hotdog until it is golden brown on the outside. Lay on a baking rack.
*Optional: If you want to enjoy it the Korean way, spread ½ cup of sugar on to a plate. Roll the fried hotdog on the plate for something extra special.
Squirt a thin strip of ketchup on to the hot just-fried hotdog and enjoy. If you used cheese, it will be stringy if enjoyed when still hot!
Korean Style “Hotdog” aka Corn Dog https://www.chopsticksandflour.com/korean-hotdog-corndog/