Korean-Style Hot Dogs
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5.0
12 reviews
Excellent
Korean-Style Hot Dogs
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These Korean-Style Hot Dogs are reminiscent of American corn dogs, featuring hot dogs and mozzarella cheese encased in a yeasted dough batter, coated with fun toppings and deep fried until golden perfection.
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Ingredients
For the dough batter:
- 100 ml whole milk warmed
- 15 g granulated sugar
- 4 g active dry yeast
- 1 large egg
- 100 g all-purpose flour
- 50 g glutinous rice flour
- 50 g rice flour
- pinch sea salt
Coating:
- 1 small potato diced into small pieces and cooked
- 1 tablespoon cornstarch or rice flour
- ½ C Panko bread crumbs
For the hotdogs:
- 8-9 bamboo sticks (depending on which type you're making) or you can use wooden chopsticks
Without cheese:
- 4 hotdogs (cut in half)
With cheese:
- 3 hotdogs (cut into thirds)
- 9 small blocks low moisture mozzarella cheese or cheddar cheese
For frying:
- high smoke-point oil eg. peanut oil, avocado oil, grapeseed oil
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Instructions
For visual key process photos, refer to the body of the post.
Prepare the dough batter:
- In a large bowl, combine warm milk, sugar and active dry yeast. Give it a stir and let the yeast become foamy, about 5 minutes.
- Add in all-purpose flour, glutinous rice flour and rice flour.
- Mix it together and knead the dough until it becomes smooth.
- Cover with plastic wrap and place in a warm location, until doubled in size, about 1 hour.
Prepare the coating:
- In the meantime, cook the diced potato by placing it into a microwave-safe bowl and adding a splash of water.
- Cover the bowl and microwave for 2-3 minutes, stopping to stir intermittently.
- Once the potato is cooked, remove the cover, let it cool slightly and blot dry with paper towel.
- Coat the diced potato with cornstarch and place onto a shallow dish. Set aside.
- Pour panko breadcrumbs into a separate shallow dish. Set aside.
Prepare the hot dogs:
- Add a hot dog and/or piece of cheese to a skewer.
- Repeat with the remainder and place into the fridge until ready to coat with the batter.
Batter the hot dogs:
- Use your hands to grab and pinch off the dough to cover and encase the hotdog.
- Firmly mold the dough over the hotdog and pinch off any excess dough. If the dough is too sticky, wet your hands slightly.
- Next, press the battered hotdog into the diced potato, rotating so the surface is coated with potato.
- Then, press the hot dog into the panko breadcrumbs, rotating again so the entire surface and nooks and crannies are covered.
- Place the hot dogs onto a baking tray lined with parchment paper and repeat with the remainder, with your choice of toppings.
Fry the hot dogs:
- Heat frying oil in a shallow frying pan (or deep fryer) to 375°F/191°C.
- Add the battered hot dogs into the hot oil and fry, rotating every once in a while, until golden brown in colour and the cheese is melty, about 5-6 minutes.
- Remove fried hot dogs with a pair of tongs and place onto paper towel to drain.
- Serve with ketchup and mustard, another sauce of your choice, or a sprinkle of sugar.
- Enjoy immediately.
Nutrition Information
Show Details
Calories
211kcal
(11%)
Carbohydrates
34g
(11%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
36mg
(12%)
Sodium
206mg
(9%)
Potassium
187mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
60IU
(1%)
Vitamin C
4mg
(4%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 36mg | 12% |
| Sodium | 206mg | 9% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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