
Korean Corn Dogs (핫도그)
Level
easy
Cooking
60 min
Ingredients
Servings
3
For Dough | |
Bread Flour | 2 cups |
Salt | 1 tsp |
Instant Yeast | 1 1⁄4 tsp |
Warm Water | 1 cup |
White Sugar | 2 tbsp |
Vegetable oil for deep-frying | |
For Filling | |
Cheddar Cheese Block (cut into 4cm width pieces) | 250 g |
Sausages (cut into 4cm width pieces) | 4 |
Skewers (or wooden chopsticks) | |
For Toppings | |
Instant Ramen (crushed) | 1 packet |
Panko Breadcrumbs | 1 cup |
White Sugar to coat the corn dogs, optional | 1⁄4 cup |
Condiments like ketchup and mustard |
How to cook
Prepare the dough
- Mix the instant yeast, sugar, and warm water well. Set aside for 10 mins or until it appears slightly foamy.
- Combine the bread flour and salt in a separate bowl.
- Add the instant yeast mixture to make the dough.
- Whisk all the ingredients until no lumps appear to get a moist dough.
- Cover the dough and leave it to proof in the fridge for 1 hour until double its original size.
Prepare the filling
- Cook the sausages partially in boiling water for up to 5 mins.
- Pat dry, then arrange with the cheddar cheese on skewers or wooden chopsticks.
Cook the corn dog
- Coat the skewered sausages and cheddar cheese in the proofed dough. If it gets too sticky, wet your palm so that moulding it into a corn dog shape is easier.
- Divide the panko breadcrumbs and instant ramen on a large baking pan.
- Press the toppings gently to help them stick onto the dough.
- Fry the corn dogs at 170°C for 5 mins until golden-brown. Do this in batches of two to ensure the temperature of the oil remains consistent.
- Remove the corn dogs from the oil with tongs when ready. Place them on a paper towel to absorb the excess oil.
- Roll them in sugar before drizzling ketchup and mustard, if you prefer! Serve warm.
TIP!
- The filling is not limited to sausages or cheese. Fishcakes can even be used for an extra chewy texture!
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