A famous Korean street snack that has lately arrived in the US is known as Korean hot dogs, commonly referred to as Korean corn dogs. Discover how to create these entertaining, gooey hot dogs at home.
Two Korean hot dog-focused restaurants debuted in San Diego last month. People who were curious and eager to sample these hot dogs responded in droves when I posted some videos and photographs on Instagram. I wanted to duplicate them at home so that anyone who is interested can try them now that I have tried them a few times.
Over the past several days, I tested six different batters, and I'm thrilled to share this recipe with you today along with everything I discovered.
KOREAN HOT DOGS: WHAT ARE THEY?
Popular Korean street food is Korean hot dogs. Batter-coated hot dogs are deep-fried. After being delicately dusted with sugar, they are finished with your choice of sauces. Surprisingly, the flavor contrast of sweet and salty works wonderfully. Additionally, there are a number of varieties, such as a mozzarella dog that is exclusively made of cheese (which is particularly well-liked on social media) and others that have ramen noodles or potatoes as their coating.
DOES THE BATTER NEED YEAST?
No. Even while I did came across some recipes that called for yeast and I think some of the vendors who make these hot dogs do, I was still able to get almost the same results without it. Although adding yeast to the batter makes for a more elastic dough, doing so requires a lot more work because the dough needs time to prove and rise.
The batter I'm providing today is incredibly simple to make and just takes 5 minutes to complete. It is much thicker and stickier than pancake batter, while looking comparable. In order for the batter to adhere to the hot dogs and not drop off, it must be extremely thick and sticky.
CREATING KOREAN HOT DOGS
- Start by skewering your mozzarella, hot dogs, or sausage. I created some with cheese, others with sausages, and some that are half cheese and half sausage. Since disposable wooden chopsticks are frequently used in restaurants as the skewers, I followed suit.
- Make the batter next. Blend the items together using a whisk. The batter needs to be quite thick and gooey.
- The gooey batter is then applied to the hot dogs.
- Roll the hot dog in panko breadcrumbs after that.
- The hot dog is now ready to be fried after being coated. Cook for a few minutes, turning at least once, until the batter is well cooked and the surfaces are all golden brown.
- Sprinkle with sugar flakes. Add your preferred condiments as a drizzle.
