Korean 15 min

Korean Corn Dogs (Hotteok Style)

Name: Korean Corn Dogs (Hotteok Style)
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 6 hot dogs (or half hot dog + half mozzarella stick for cheese filling); 1.5 cups all-purpose flour; 1/2 cup rice flour; 1 tablespoon sugar; 1 teaspoon instant yeast; 1 teaspoon salt; 1 cup warm water; 1 cup panko breadcrumbs; Oil for deep frying; Ketchup, yellow mustard, and sugar for serving; Wooden skewers

comfort-fooddairy-free

Ingredientsfor 2

380

Cal

12g

Protein

44g

Carbs

18g

Fat

16 hot dogs (or half hot dog + half mozzarella stick for cheese filling)
21.5 cups all-purpose flour
31/2 cup rice flour
41 tablespoon sugar
51 teaspoon instant yeast
61 teaspoon salt
71 cup warm water
81 cup panko breadcrumbs
9Oil for deep frying
10Ketchup, yellow mustard, and sugar for serving
11Wooden skewers

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Instructions

1
Mix flour, rice flour, sugar, yeast, salt, and warm water until a thick, sticky batter forms. It should be much thicker than pancake batter — almost like a soft bread dough. Let rest in a warm place 30 minutes until slightly puffed.
2
Insert wooden skewers into hot dogs (and mozzarella stick halves if using). Coat well in the batter by rolling and spreading — the batter should be thick enough to stay on. Then roll in panko breadcrumbs, pressing so they adhere all over.
3
Heat oil to 350°F in a deep pot. Fry corn dogs 3–4 minutes, rotating occasionally, until deep golden all over. Watch for the cheese-filled ones — if mozzarella starts oozing, pull them out immediately.
4
Drain on a wire rack. Sprinkle lightly with sugar (this is the signature Korean touch), squeeze ketchup and mustard in zigzag patterns, and serve immediately while the outer crust is crispy and, if using cheese, the interior is molten.