
Korean Corn Dogs (핫도그)
Level
easy
Cooking
60 min
Ingredients
Servings
3
For Dough | |
Bread Flour | 2 cups |
White Sugar | 2 tbsp |
Instant Yeast | 1 1⁄4 tsp |
Warm Water | 1 cup |
Salt | 1 tsp |
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 of your preference like ketchup and mustard |
How to cook
Prepare the dough
- Mix the instant yeast, sugar, and warm water then set aside for 10 minutes 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 minutes.
- Pat dry, then arrange with the cheddar cheese on skewers or wooden chopsticks.
- Tip: The filling is not limited to sausages or cheese. Fishcakes can be used for an extra chewy texture!
Start cooking
- 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).
- Mix 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 minutes until golden-brown - do this in batches of 2 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 then serve warm.
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