Korean Corn Dogs are yeast-dough corn dogs filled with sausage and mozzarella, coated with panko and potato cubes, and served with sugar, ketchup, and mustard.
Ingredients
For the Dough:
225 g bread flour
75 g all-purpose flour
1 1/2 tsp salt
45 g granulated sugar
6 g instant yeast
1 large egg
160 ml warm water
For the Filling and Coating:
3 sausages
Mozzarella cheese
Panko breadcrumbs
2 small potatoes
2 tbsp cornstarch
For Serving:
Granulated sugar
Ketchup
Mustard
Instructions
1. Whisk together the egg, sugar, and yeast. Add the flours, salt, and warm water, then mix until a sticky dough forms.
2. Cover and let the dough rise for about 1 hour, or until doubled in size.
3. Dice the potatoes into small cubes. Boil for 3 to 4 minutes, then drain and let cool. Lightly coat with cornstarch and spread on a tray.
4. Cut the sausages in half and slice the mozzarella into pieces the same length as the sausage halves. Skewer the sausage and cheese together.
5. Wrap the risen dough around each skewer until completely covered.
6. Coat with panko breadcrumbs and potato cubes, pressing gently so they stick.
7. Heat the oil to high heat and fry until golden, then reduce to medium heat and continue frying until cooked through.
8. To serve, sprinkle with granulated sugar and finish with ketchup and mustard. Serve hot while the cheese is melted.
Recipe note: The source does not specify amounts for mozzarella cheese, panko breadcrumbs, granulated sugar for serving, ketchup, or mustard. Oil is used for frying in the instructions but is not listed in the ingredients, and no oil quantity or exact frying temperature is given. A serving count is not stated.
