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Korean-Style Hot Dogs

These Korean-Style Hot Dogs are reminiscent of American corn dogs, featuring hot dogs and mozzarella cheese encased in a yeasted dough batter, coated with fun toppings and deep fried until golden perfection.
Course Appetizer, Snack
Cuisine Asian, Korean
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Servings 8
Calories 211kcal
Author Michelle

Ingredients

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 tablespoon cornstarch or rice flour
  • ½ 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

Instructions

For visual key process photos, refer to the body of the post.

    Prepare the dough batter:

    • In a large bowl, combine warm milk, sugar and active dry yeast. Give it a stir and let the yeast become foamy, about 5 minutes.
    • Add in all-purpose flour, glutinous rice flour and rice flour.
    • Mix it together and knead the dough until it becomes smooth.
    • Cover with plastic wrap and place in a warm location, until doubled in size, about 1 hour.

    Prepare the coating:

    • In the meantime, cook the diced potato by placing it into a microwave-safe bowl and adding a splash of water.
    • Cover the bowl and microwave for 2-3 minutes, stopping to stir intermittently.
    • Once the potato is cooked, remove the cover, let it cool slightly and blot dry with paper towel.
    • Coat the diced potato with cornstarch and place onto a shallow dish. Set aside.
    • Pour panko breadcrumbs into a separate shallow dish. Set aside.

    Prepare the hot dogs:

    • Add a hot dog and/or piece of cheese to a skewer.
    • Repeat with the remainder and place into the fridge until ready to coat with the batter.

    Batter the hot dogs:

    • Use your hands to grab and pinch off the dough to cover and encase the hotdog.
    • Firmly mold the dough over the hotdog and pinch off any excess dough. If the dough is too sticky, wet your hands slightly.
    • Next, press the battered hotdog into the diced potato, rotating so the surface is coated with potato.
    • Then, press the hot dog into the panko breadcrumbs, rotating again so the entire surface and nooks and crannies are covered.
    • Place the hot dogs onto a baking tray lined with parchment paper and repeat with the remainder, with your choice of toppings.

    Fry the hot dogs:

    • Heat frying oil in a shallow frying pan (or deep fryer) to 375°F/191°C.
    • Add the battered hot dogs into the hot oil and fry, rotating every once in a while, until golden brown in colour and the cheese is melty, about 5-6 minutes.
    • Remove fried hot dogs with a pair of tongs and place onto paper towel to drain.
    • Serve with ketchup and mustard, another sauce of your choice, or a sprinkle of sugar.
    • Enjoy immediately.

    Nutrition

    Calories: 211kcal | Carbohydrates: 34g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 206mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg