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

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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/

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