Corn dog Coréen

120 mins
Serves 1
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Directions

  1. 1Mix water, yeast, and sugar.
  2. 2Mix water, yeast, and sugar.
  3. 3Mix water, yeast, and sugar.
  4. 4Add flour and salt, then mix again.
  5. 5Add flour and salt, then mix again.
  6. 6Add flour and salt, then mix again.
  7. 7Set the dough aside for 2 hours to double in volume.
  8. 8Set the dough aside for 2 hours to double in volume.
  9. 9Set the dough aside for 2 hours to double in volume.
  10. 10Prepare the sticks using either knackies or smoked sausages.
  11. 11Prepare the sticks using either knackies or smoked sausages.
  12. 12Prepare the sticks using either knackies or smoked sausages.
  13. 13Prepare block mozzarella for the cheese.
  14. 14Prepare block mozzarella for the cheese.
  15. 15Prepare block mozzarella for the cheese.
  16. 16Cook small potato cubes in water, let them cool, and then roll them in cornstarch (optional, but traditional in Korea).
  17. 17Cook small potato cubes in water, let them cool, and then roll them in cornstarch (optional, but traditional in Korea).
  18. 18Cook small potato cubes in water, let them cool, and then roll them in cornstarch (optional, but traditional in Korea).
  19. 19Transfer the dough to a more practical container.
  20. 20Transfer the dough to a more practical container.
  21. 21Transfer the dough to a more practical container.
  22. 22Wrap the sausages with the dough (this is a technical step).
  23. 23Wrap the sausages with the dough (this is a technical step).
  24. 24Wrap the sausages with the dough (this is a technical step).
  25. 25Roll the wrapped sausages in the small potato cubes.
  26. 26Roll the wrapped sausages in the small potato cubes.
  27. 27Roll the wrapped sausages in the small potato cubes.
  28. 28Roll them in breadcrumbs.
  29. 29Roll them in breadcrumbs.
  30. 30Roll them in breadcrumbs.
  31. 31Fry in oil heated to 180 degrees Celsius.
  32. 32Fry in oil heated to 180 degrees Celsius.
  33. 33Fry in oil heated to 180 degrees Celsius.
  34. 34After frying, sprinkle with sugar (optional, common in Asia).
  35. 35After frying, sprinkle with sugar (optional, common in Asia).
  36. 36After frying, sprinkle with sugar (optional, common in Asia).

Ingredients

  • eau
  • eau
  • eau
  • dose levure
  • dose levure
  • dose levure
  • sucre
  • sucre
  • sucre
  • farine
  • farine
  • farine
  • sel
  • sel
  • sel
  • grosses knackies
  • grosses knackies
  • grosses knackies
  • saucisses fumées
  • saucisses fumées
  • saucisses fumées
  • mozzarella en bloc
  • mozzarella en bloc
  • mozzarella en bloc
  • petits cubes de pommes de terre cuites
  • petits cubes de pommes de terre cuites
  • petits cubes de pommes de terre cuites
  • maïzena
  • maïzena
  • maïzena
  • chapelure
  • chapelure
  • chapelure
  • huile
  • huile
  • huile
  • sucre en poudre (pour saupoudrer)
  • sucre en poudre (pour saupoudrer)
  • 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.