Korean Corn Dogs (핫도그)
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Korean Corn Dogs (핫도그)

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Level

easy
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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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