Korean Corn Dog

Serves 1
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Directions

  1. 1Make the yeast batter by activating the yeast in warm water and sugar first.
  2. 2Make the yeast batter by activating the yeast in warm water and sugar first.
  3. 3Make the yeast batter by activating the yeast in warm water and sugar first.
  4. 4Combine flour and salt in a container.
  5. 5Combine flour and salt in a container.
  6. 6Combine flour and salt in a container.
  7. 7Pour the activated yeast mixture into the flour and salt mixture.
  8. 8Pour the activated yeast mixture into the flour and salt mixture.
  9. 9Pour the activated yeast mixture into the flour and salt mixture.
  10. 10Mix the batter thoroughly until it reaches a consistent, sticky texture.
  11. 11Mix the batter thoroughly until it reaches a consistent, sticky texture.
  12. 12Mix the batter thoroughly until it reaches a consistent, sticky texture.
  13. 13Cover the batter and let it rise in the refrigerator overnight, or at room temperature for 1 hour.
  14. 14Cover the batter and let it rise in the refrigerator overnight, or at room temperature for 1 hour.
  15. 15Cover the batter and let it rise in the refrigerator overnight, or at room temperature for 1 hour.
  16. 16Use wooden skewers to skewer the hot dogs.
  17. 17Use wooden skewers to skewer the hot dogs.
  18. 18Use wooden skewers to skewer the hot dogs.
  19. 19Wrap mozzarella cheese slices around each hot dog.
  20. 20Wrap mozzarella cheese slices around each hot dog.
  21. 21Wrap mozzarella cheese slices around each hot dog.
  22. 22Place the wrapped hot dogs on a tray, seam side down, and freeze for 20 to 30 minutes.
  23. 23Place the wrapped hot dogs on a tray, seam side down, and freeze for 20 to 30 minutes.
  24. 24Place the wrapped hot dogs on a tray, seam side down, and freeze for 20 to 30 minutes.
  25. 25Meanwhile, boil the cubed potatoes in salted water for 3 to 4 minutes.
  26. 26Meanwhile, boil the cubed potatoes in salted water for 3 to 4 minutes.
  27. 27Meanwhile, boil the cubed potatoes in salted water for 3 to 4 minutes.
  28. 28Rinse the boiled potatoes in an ice bath.
  29. 29Rinse the boiled potatoes in an ice bath.
  30. 30Rinse the boiled potatoes in an ice bath.
  31. 31Dry the potatoes with paper towels.
  32. 32Dry the potatoes with paper towels.
  33. 33Dry the potatoes with paper towels.
  34. 34Toss the dried potatoes in a little cornstarch.
  35. 35Toss the dried potatoes in a little cornstarch.
  36. 36Toss the dried potatoes in a little cornstarch.
  37. 37If refrigerating the batter overnight, take it out of the fridge 30 minutes before use to rise a little more.
  38. 38If refrigerating the batter overnight, take it out of the fridge 30 minutes before use to rise a little more.
  39. 39If refrigerating the batter overnight, take it out of the fridge 30 minutes before use to rise a little more.
  40. 40Wrap the hot dogs using a twisting technique to coat them evenly with the batter.
  41. 41Wrap the hot dogs using a twisting technique to coat them evenly with the batter.
  42. 42Wrap the hot dogs using a twisting technique to coat them evenly with the batter.
  43. 43Roll the battered hot dogs into the cubed potatoes, manually sticking some pieces on if needed.
  44. 44Roll the battered hot dogs into the cubed potatoes, manually sticking some pieces on if needed.
  45. 45Roll the battered hot dogs into the cubed potatoes, manually sticking some pieces on if needed.
  46. 46Use your hands to pack panko breadcrumbs onto the hot dogs.
  47. 47Use your hands to pack panko breadcrumbs onto the hot dogs.
  48. 48Use your hands to pack panko breadcrumbs onto the hot dogs.
  49. 49Fry the corn dogs for 5 minutes at 350°F.
  50. 50Fry the corn dogs for 5 minutes at 350°F.
  51. 51Fry the corn dogs for 5 minutes at 350°F.
  52. 52Add desired condiments such as ketchup, mustard, and a little sugar.
  53. 53Add desired condiments such as ketchup, mustard, and a little sugar.
  54. 54Add desired condiments such as ketchup, mustard, and a little sugar.

Ingredients

  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 packet active dry yeast
  • 1 packet active dry yeast
  • 1 packet active dry yeast
  • 1.5 cup all purpose flour
  • 1.5 cup all purpose flour
  • 1.5 cup all purpose flour
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 4 null hot dogs
  • 4 null hot dogs
  • 4 null hot dogs
  • 4 slices mozzarella cheese
  • 4 slices mozzarella cheese
  • 4 slices mozzarella cheese
  • 1 null potatoes
  • 1 null potatoes
  • 1 null potatoes
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 0.5 cup panko breadcrumbs
  • 0.5 cup panko breadcrumbs
  • 0.5 cup panko breadcrumbs
  • null ketchup
  • null ketchup
  • null ketchup
  • null mustard
  • null mustard
  • null mustard
  • null sugar
  • null sugar
  • null sugar

Equipment

measuring cupwooden spooncontainer with lidwooden skewerstraypottongs

Tips

  • Making the batter the night before and letting it rise in the refrigerator helps the cold batter hold its shape better, making it easier to coat in potatoes.
  • If not refrigerating the batter overnight, take it out of the fridge 30 minutes before use to rise a little more.
  • When coating with batter, take your time to ensure it is evenly coated, not too thick or thin; use fingers to make adjustments.
  • If not letting the batter rise in the fridge, you'll have to work much faster during coating.
  • Add whatever condiments you prefer; ketchup, mustard, and a little sugar are recommended for taste.
  • For the potatoes to be crispier and stick to the batter easier, toss them in a little cornstarch after drying them with paper towels.
  • Boil the potatoes only for 3 to 4 minutes to ensure they stay solid, not mushy.
  • The cornstarch helps the potatoes to stick better to the batter and makes them crispier when fried.
  • Wrapping the hot dogs and cheese in plastic wrap and freezing them solid before dipping them in the batter helps them maintain their shape and prevents the cheese from melting too quickly during frying.
  • When frying, maintain the oil temperature at 350°F for proper cooking.
  • For optimal crispiness, ensure the potatoes are thoroughly dried after boiling and before tossing in cornstarch.
  • The twisting technique for coating with batter helps achieve an even and secure layer, ensuring good coverage and adherence for the potato pieces.
  • Adding a little sugar at the end enhances the flavor of the corn dogs by providing a sweet and savory balance.
  • Ensure all potato pieces and breadcrumbs are well-packed onto the corn dog before frying to prevent them from falling off during cooking.
  • Always monitor the oil temperature during frying to ensure the corn dogs are cooked to a golden brown perfection and prevent them from burning or becoming soggy.
  • Serve immediately after frying for the best taste and texture.
  • Consider using a deep fryer for better temperature control and consistent results.
  • Always allow the batter to rise sufficiently, as this impacts the texture and fluffiness of the coating.
  • Be careful with hot oil and use appropriate safety measures when frying.
  • Experiment with different types of cheese or sausages for variation.
  • Patting the potatoes firmly onto the batter ensures maximum coverage and a satisfying crunch.
  • The ice bath for potatoes helps stop the cooking process and keeps them firm.
  • Using wooden skewers helps in handling the corn dogs during preparation and frying.
  • The overall crispiness is key to a good Korean corn dog, achieved through proper batter consistency and frying technique.