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    Korean Style Corn Dog

    Uploaded by

    Jelai
    This document provides a recipe for Korean-style corn dogs, also known as hot dogs. The recipe calls for a dough made from all-purpose flour, sweet rice flour, sugar, salt and yeast. Hot dogs and optional cheese are wrapped in the dough and coated in breadcrumbs before being deep fried. The fried corn dogs are optionally rolled in sugar for extra sweetness before serving with ketchup. The corn dogs resemble traditional American corn dogs but have a cheesy, breadcrumb coated exterior and sweet kick from the sugar coating.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Korean Style Corn Dog

    Uploaded by

    Jelai
    75 views2 pages
    This document provides a recipe for Korean-style corn dogs, also known as hot dogs. The recipe calls for a dough made from all-purpose flour, sweet rice flour, sugar, salt and yeast. Hot dogs and optional cheese are wrapped in the dough and coated in breadcrumbs before being deep fried. The fried corn dogs are optionally rolled in sugar for extra sweetness before serving with ketchup. The corn dogs resemble traditional American corn dogs but have a cheesy, breadcrumb coated exterior and sweet kick from the sugar coating.

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    Korean Style Corn Dog

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    This document provides a recipe for Korean-style corn dogs, also known as hot dogs. The recipe calls for a dough made from all-purpose flour, sweet rice flour, sugar, salt and yeast. Hot dogs and optional cheese are wrapped in the dough and coated in breadcrumbs before being deep fried. The fried corn dogs are optionally rolled in sugar for extra sweetness before serving with ketchup. The corn dogs resemble traditional American corn dogs but have a cheesy, breadcrumb coated exterior and sweet kick from the sugar coating.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    75 views2 pages

    Korean Style Corn Dog

    Uploaded by

    Jelai
    This document provides a recipe for Korean-style corn dogs, also known as hot dogs. The recipe calls for a dough made from all-purpose flour, sweet rice flour, sugar, salt and yeast. Hot dogs and optional cheese are wrapped in the dough and coated in breadcrumbs before being deep fried. The fried corn dogs are optionally rolled in sugar for extra sweetness before serving with ketchup. The corn dogs resemble traditional American corn dogs but have a cheesy, breadcrumb coated exterior and sweet kick from the sugar coating.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    5/22/2020 Korean Style “Hotdog” aka Corn Dog

    Korean Style “Hotdog” aka Corn Dog


    Bite into Korean street food with a cheesy, breadcrumb coated, hotly fried hotdog! It's dusted just enough with
    sugar for a sweet and delicious kick. The easy eat as you walk hotdog that resembles a corn dog!

    Prep Time Cook Time Resting Time Total Time


    40 mins 20 mins 1 hr 1 hr

    Course: Snack Cuisine: Fusion, Korean Servings: 6 skewers Author: Jennifer | Chopsticks and Flour

    Ingredients
    Dough
    1 ⅓ cup all purpose flour
    ⅔ cup sweet rice flour (glutinous rice flour) 찹쌀가루
    1 tsp sugar
    ½ tsp salt
    1 ½ tsp (4 ½ g) instant dry yeast
    1 Tbsp vegetable oil
    ¾ cup (180 ml) water room temperature

    Assembly
    6 skewers (wooden sticks - not food!)
    3-6 hot dogs
    Block of mozzarella stick *Optional
    1-2 cups Korean breadcrumbs (panko) 빵가루
    ½ cup sugar

    Instructions
    Dough
    1. In a medium sized bowl, sift the flour and sweet rice flour together. Add the sugar, salt and yeast on to
    the flour mixture.
    2. In a separate small bowl, mix together the water and vegetable oil. Pour into the flour mixture. Mix well
    and knead until well combined. The dough will be slightly sticky.
    3. Cover with a plastic wrap and place in a warm place until the dough has doubled. About one hour.

    Prep for Assembly


    1. Prepare the skewers. You can play with options here: one hot dog, one stick of blocked cheese, or a mix
    of the two. Make the 6 skewers as you please, and set aside.
    2. If using hot dogs, prepare them as stated on the package (I usually boil them for a few minutes).
    3. For the skewers, I like to do about ½ a hot dog and a similar length and fatness chunk of mozzarella
    cheese. For the cheese, lay the block next to the hotdog and cut in a similar width so the corndog will be
    similar size throughout the the stick.
    4. Prepare the breadcrumbs. Spread 1-2 cups of breadcrumbs on to a flat plate. Set aside.

    Assemble with the Dough

    https://www.chopsticksandflour.com/wprm_print/2666 1/2
    5/22/2020 Korean Style “Hotdog” aka Corn Dog

    1. Gently pat the proofed dough and remove the gas bubbles.
    2. Separate the dough into 6 equal pieces. Take one dough, and roll it out into a long strip; long enough to
    wrap around the corn dog. Take one skewer, beginning from the bottom, wrap it around until the top.
    Pinch all the sides together so it becomes smooth. Roll the corn dog in bread crumbs. Repeat with the
    other skewers.
    3. Heat a pot with frying oil (corn oil, vegetable oil), until the heat reaches 350 degrees Fahrenheit (180
    Celsius). If you don’t have a thermometer, drop in a few breadcrumbs and the oil is ready when they
    bubble to the top.
    4. Fry each hotdog until it is golden brown on the outside. Lay on a baking rack.
    5. *Optional: If you want to enjoy it the Korean way, spread ½ cup of sugar on to a plate. Roll the fried
    hotdog on the plate for something extra special.
    6. Squirt a thin strip of ketchup on to the hot just-fried hotdog and enjoy. If you used cheese, it will be stringy
    if enjoyed when still hot!

    Korean Style “Hotdog” aka Corn Dog https://www.chopsticksandflour.com/korean-hotdog-corndog/

    https://www.chopsticksandflour.com/wprm_print/2666 2/2

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