Korean corndogs
Da-Hae West · bbcgoodfood.com · 2024 · Makes 4
Against 529 hot dog recipes
Korean corn dog, with 3 of the 7 usual parts; not on it: homemade batter or dough, panko or breadcrumb coating and mozzarella or other melting cheese.
What's in it
5 parts read from its 8 ingredient lines and its title.
- Sausage
- Frank or wiener, type not stated “4 hot dogs”
- Bun or wrap
- Cornmeal batter “150g cornmeal”
- Cooking
- Deep-fried “vegetable oil for deep-frying”
- Sauces and condiments
- Mustard, kind not stated “ketchup and American-style mustard to serve”
- Ketchup “ketchup and American-style mustard to serve”
Against the usual Korean corn dog
It has 3 of the 7 parts of the usual Korean corn dog: deep-fried, ketchup and any mustard. Not on it: homemade batter or dough, panko or breadcrumb coating, mozzarella or other melting cheese and rolled in sugar.
A sausage, a stick of mozzarella or both, in a thick yeasted or rice-flour batter, often rolled in panko or diced potato, deep-fried, then rolled in sugar and striped with ketchup and mustard. In Korean it is simply 핫도그, hot dog.
Ingredients as published (8)
- 150g cornmeal
- 185g plain flour plus 2 tbsp
- 6½ tbsp caster sugar
- 2 tsp baking powder
- 250ml milk
- 4 hot dogs
- vegetable oil for deep-frying
- ketchup and American-style mustard to serve
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