# Corn dog Coréen

A classic Korean street food, the Korean corn dog, made with a simple dough, sausages, cheese, and sometimes potato cubes, then deep-fried.

- Total time: 120 min
- Cuisine: American
- Category: Snack
- Language: en

## 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)

## Instructions

1. Mix water, yeast, and sugar.
2. Add flour and salt, then mix again.
3. Set the dough aside for 2 hours to double in volume.
4. Prepare the sticks using either knackies or smoked sausages.
5. Prepare block mozzarella for the cheese.
6. Cook small potato cubes in water, let them cool, and then roll them in cornstarch (optional, but traditional in Korea).
7. Transfer the dough to a more practical container.
8. Wrap the sausages with the dough (this is a technical step).
9. Roll the wrapped sausages in the small potato cubes.
10. Roll them in breadcrumbs.
11. Fry in oil heated to 180 degrees Celsius.
12. After frying, sprinkle with sugar (optional, common in Asia).

## Equipment

- récipient
- huile
- bâtonnets

## 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.

## Source

- Original video: https://www.tiktok.com/@auborddelassiette/video/7430394794993536289?is_from_webapp=1&sender_device=pc&web_id=7597824178310301206
- Recipe page: https://www.cliprecipe.com/recipe/f9a1848a-d50e-49d1-a9be-2e98657b2a96
- Extracted: 2026-01-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt