Corn dog Coréen
Directions
- 1Mix water, yeast, and sugar.
- 2Add flour and salt, then mix again.
- 3Set the dough aside for 2 hours to double in volume.
- 4Prepare the sticks using either knackies or smoked sausages.
- 5Prepare block mozzarella for the cheese.
- 6Cook small potato cubes in water, let them cool, and then roll them in cornstarch (optional, but traditional in Korea).
- 7Transfer the dough to a more practical container.
- 8Wrap the sausages with the dough (this is a technical step).
- 9Roll the wrapped sausages in the small potato cubes.
- 10Roll them in breadcrumbs.
- 11Fry in oil heated to 180 degrees Celsius.
- 12After frying, sprinkle with sugar (optional, common in Asia).
Ingredients
- eau
- dose levure
- sucre
- farine
- sel
- grosses knackies
- saucisses fumées
- mozzarella en bloc
- petits cubes de pommes de terre cuites
- maïzena
- chapelure
- huile
- sucre en poudre (pour saupoudrer)
Equipment
récipienthuilebâtonnets
Tips
- The sausage wrapping is a technical gesture that requires practice.
- Small potato cubes are not essential but are traditional in Korea.
- You can make them without potato cubes.
- Saupoudrer de sucre after frying is common in Asia and in Japan, they call it a French dog.
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