Korean-Style Hot Dogs
No named styleLooks most like Korean corn dog
Michelle · siftandsimmer.com · 2023 · 8
Against 529 hot dog recipes
Names no style, but its parts look most like Korean corn dog: 4 of its 7 usual parts.
What's in it
7 parts read from its 16 ingredient lines, its title and its method.
- Sausage
- Frank or wiener, type not stated “4 hotdogs (cut in half)”
- Bun or wrap
- Homemade batter or dough a heading in the list
- Panko or breadcrumb coating “1/2 C panko bread crumbs”
- Cooking
- Deep-fried from the method
- Toppings
- Avocado or guacamole “high smoke-point oil (eg. peanut oil, avocado oil, grapeseed oil)”
- Cheese
- Cheddar or American cheese “9 small blocks low moisture mozzarella cheese or cheddar cheese”
- Mozzarella or other melting cheese “9 small blocks low moisture mozzarella cheese or cheddar cheese”
Why it looks like Korean corn dog
It names no style, but it has 4 of the 7 parts of the usual Korean corn dog: homemade batter or dough, panko or breadcrumb coating, mozzarella or other melting cheese and deep-fried. Not on it: rolled in sugar, ketchup and any mustard.
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 (16)
For the dough batter:
- 100 ml whole milk (warmed)
- 15 g granulated sugar
- 4 g active dry yeast
- 1 large egg
- 100 g all-purpose flour
- 50 g glutinous rice flour
- 50 g rice flour
- pinch sea salt
Coating:
- 1 small potato (diced into small pieces and cooked)
- 1 Tbsp cornstarch (or rice flour)
- 1/2 C panko bread crumbs
For the hotdogs:
- 8-9 bamboo sticks (depending on which type you're making) (or you can use wooden chopsticks)
Without cheese:
- 4 hotdogs (cut in half)
With cheese:
- 3 hotdogs (cut into thirds)
- 9 small blocks low moisture mozzarella cheese or cheddar cheese
For frying:
- high smoke-point oil (eg. peanut oil, avocado oil, grapeseed oil)
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