Korean corn dog
Korean corn dog, from above
Non vegKorea

Korean corn dog

Sausage and stretchy mozzarella in a crunchy crumb, rolled in sugar. Yes, sugar.

60 minTime
18 gProtein each
mildSpice
The sugar coated hot dog2 chapters · 1 min read

Make it your way

Grandma's wayMozzarella and sausage corn dog with crumbs and a sugar coat.
The original
570kcalsame
18 gproteinsame
2 gfibresame
60minutessame

Korean corn dog.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)1¼ cups
Sugar1 tbsp in batter, more to roll
Salta pinch
Instant dry yeast1 tsp
Milk½ cup, warm
Egg1
Sausages (snags, bangers)6 sausages, halved
Mozzarella120 g, sticks
Breadcrumbs1 cup panko
Potato1, small cubes (optional)
Cooking oil (vegetable oil)for frying, about 100 g absorbed
Tomato ketchup (ketchup)to drizzle
Mustard pasteto drizzle

Method

5 steps
  1. 1Mix flour, 1 tbsp sugar, salt, yeast, warm milk and egg into a thick, sticky batter; rest 40 minutes in a tall glass.
  2. 2Thread half a sausage and a cheese stick onto each skewer.
  3. 3Twirl each skewer in the batter, roll in potato cubes if using, then in panko.
  4. 4Fry at 170 C for 3 to 4 minutes, turning, until deep golden and the cheese melts.
  5. 5Roll in sugar while hot and drizzle with ketchup and mustard.
Serve it like this

Serve on the stick, sugar sparkling, with zigzags of ketchup and mustard; pickled radish and a cold drink alongside.

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Make it a meal

What goes with Korean corn dog: a bread or rice, a side, something to drink and something sweet.

On the side Chicken mu15 min
On the side Kkaennip jeon40 min
A little snack Tornado potato30 min
A little snack Tteokbokki25 min
To drink Banana uyu5 min
To drink Subak hwachae15 min
Something sweet Mango bingsu15 min
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