Korean Corn Dog

Method15 steps · about 1 hr 30 min

1. 1

   Step 1: In a large mixing bowl or 2 L container, dissolve the 2 Tbsp batter sugar and salt (1 tsp) in the warm water (1 cup). Use water suitable for activating the yeast according to its packet; let it cool if necessary before adding the yeast.

   Uses 2 Tbsp sugar · 1 tsp fine sea salt · 1 cup warm water

2. 2

   Step 2: Stir the active dry yeast (1 tsp) into the prepared sweetened water and let it dissolve for a few minutes. Add the 1 3/4 cups all-purpose flour and 1/4 cup glutinous rice flour. Mix with a spatula until evenly combined without lumps.

   Uses Sweetened warm water · 1 tsp active dry yeast · 1 3/4 cup all purpose flour · 1/4 cup glutinous rice flour (sweet rice flour or mochiko)

3. 3

   Step 3: Cover the bowl or container and leave the dough at room temperature for about 1 hour, until doubled in size.

   Dough rise until doubled · 60 minUses Mixed yeast corn-dog dough

4. 4

   Step 4: Stir the risen dough well with a spatula and set it aside for coating the skewers.

   Uses Doubled corn-dog dough

5. 5

   Step 5: If using french fries (280 g) as a coating, cut them into pieces about 1.5 cm (0.6 inch) long and put on a large plate. For the fresh-potato (2 medium) alternative, cube the 2 medium potatoes, soak in water for 5 minutes and drain. Choose one extra coating, or omit it.

   Optional fresh-potato soak · 5 minUses 280 g french fries, optional coating · 2 medium fresh potatoes, optional alternative to french fries · Water, enough to soak the optional fresh potato cubes

6. 6

   Step 6: Only for the fresh-potato alternative: bring 1 quart water to a boil. Add the drained potato cubes, blanch for 2 minutes and drain well. Dry with paper towel, then put on a large plate and toss with the additional 1 Tbsp all-purpose flour.

   Optional potato blanch · 2 minUses Drained fresh potato cubes · 1 quart water, for blanching optional fresh potatoes · 1 Tbsp all-purpose flour, for optional blanched potato cubes

7. 7

   Step 7: If choosing the ramen coating, gently crush the dry noodles inside their packets. Transfer the pieces to a large plate; do not cook the noodles or add their seasoning packets.

   Uses 1–2 packages instant ramen noodles, dry (optional coating)

8. 8

   Step 8: Put enough cooking oil in a fryer or deep pan to immerse at least one corn-dog skewer. Heat the oil to 175°C (350°F); use a thermometer to judge readiness. This may take about 5 minutes over medium-high heat.

   Uses Cooking oil, enough to immerse a corn dog in the frying pan

9. 9

   Step 9: Put the separate 2 Tbsp dusting flour on one plate and the 3/4 cup panko on another. Line up the dusting flour, stirred corn-dog dough, your chosen optional fry, potato or ramen coating, and panko, in that order.

   Uses 2 Tbsp all-purpose flour, for dusting the skewers · 3/4 cup panko breadcrumbs · Stirred corn-dog dough · Cut french fries (if chosen) · Flour-coated blanched potato cubes (if chosen) · Crushed dry ramen (if chosen)

10. 10

    Step 10: Thread the 4 sausages onto 4 disposable wooden chopsticks or sturdy skewers. For a cheese version, replace all or half of each sausage with a cheese block about 2 cm × 6 cm (0.8 inch × 2.3 inch). If the cheese is hard, make a hole with a metal skewer before inserting the wooden chopstick.

    Uses 4 hot dog sausages (for example Frankfurt sausages) · Cheese block, optional alternative filling

11. 11

    Step 11: Dust the assembled sausage or cheese skewers with the 2 Tbsp dusting flour from the coating station so the dough can stick.

    Uses Assembled sausage or cheese skewers · Dusting flour for skewers

12. 12

    Step 12: Coat all the floured skewers with the prepared dough, one at a time. Work from the top in a circular motion, spreading a thin, even layer to cover the filling completely. Food-safe gloves can help with the sticky dough.

    Uses Floured sausage or cheese skewers · Stirred corn-dog dough

13. 13

    Step 13: If using an extra coating, roll the battered skewers in your chosen fries, blanched potato cubes or crushed dry ramen. Then roll each skewer in the panko until thoroughly coated.

    Uses Dough-coated skewers · Chosen optional fry, potato or ramen coating · Panko breadcrumbs

14. 14

    Step 14: Carefully lower a coated skewer into the 175°C (350°F) oil. Fry for about 4 minutes, turning every 1–2 minutes, until fully cooked and golden brown. Repeat with the remaining skewers, keeping the oil at the frying temperature.

    Fry; turn every 1–2 minutes · 4 minUses Coated corn-dog skewers · Hot deep-frying oil

15. 15

    Step 15: Sprinkle the cooked corn dogs with a little optional white sugar and drizzle with ketchup, American mustard or both, as desired. Serve while hot.

    Uses Golden cooked corn dogs · white sugar · ketchup · American mustard sauce