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Korean Corn Dog (핫도그) – Korean Hot Dog with Mozzarella
Snack stands in Seoul sell the Korean corn dog at every major intersection. It shares only its shape with the American corn dog: you wrap sausage and mozzarella in yeast batter, roll the stick in panko, and deep-fry it until golden brown. Then you roll it in sugar. Ketchup and mustard go on top in stripes. Eat it hot, while the cheese still stretches in strings at the first bite.
Korean Corn Dog (핫도그) – Korean Hot Dog with Mozzarella
Laura Chen
4
1 hour 20 minutes
20 minutes
600
Korean
Snack
The Korean corn dog is a street food from Seoul: sausage and mozzarella on a stick, coated in yeast batter, rolled in panko, and deep-fried. At the end you roll it in sugar and drizzle ketchup and mustard over it. When you bite in, the cheese stretches in long strings.
Ingredients
For the batter:
- 200 g all-purpose flour (type 405)
- 7 g dry yeast (1 packet)
- 2 tbsp sugar
- 1/2 tsp salt
- 1 egg
- 150 ml lukewarm milk
For the filling and coating:
- 2 Vienna sausages (about 50 g each), halved
- 125 g block pizza mozzarella, cut into 4 sticks
- 4 thick wooden skewers (about 25 cm)
- 80 g panko (coarse Japanese breadcrumbs)
- 1 l vegetable oil for deep-frying
- 4 tsp sugar for rolling
- Ketchup as desired
- Mustard as desired
Instructions
- Mix the flour, yeast, sugar, and salt in a bowl. Add the egg and milk and stir for 3 minutes into a thick, sticky batter.
- Cover the bowl and let the batter rise in a warm place for 1 hour, until it has doubled.
- Pat the sausages and mozzarella dry. Thread a sausage half onto each skewer first, then a mozzarella stick above it. Chill until frying.
- Heat the oil in a tall pot to 170°C (340°F). A wooden chopstick shows small bubbles in the oil when it is hot enough.
- Stir the batter briefly and pour it into a tall glass. Dip each skewer in and twist until the sausage and cheese are coated about 5 mm thick all around. Roll immediately in panko and press on lightly.
- Fry 2 skewers at a time for 4 to 5 minutes, turning, until golden brown all over.
- Drain on paper towels, roll in sugar while still hot, and serve with ketchup and mustard.
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