korean corn dog

Updated at: Thu, 17 Aug 2023 04:42:54 GMT

Step 1

pour the water into a shallow dish, add the sugar and mix until the sugar is dissolved

Step 2

once the sugar is dissolved, add the yeast and leave it sit for about 5 minutes until the yeast blooms

Step 3

add the flour and mix well until combined

Step 4

cover the dough with plastic wrap and let it rise in a warm place for 40 minutes, the dough should double in size

Step 5

bring a medium-sized pot of water to boil

Step 6

peel and cut the potato into small cubes

Step 7

add the potatoes to the pot and cook for 4 minutes

Step 8

strain the potatoes and rinse under cold water, then dry the potatoes with a tea towel

Step 9

place the potatoes in a small bowl and toss with flour, mix until all potatoes are evenly coated with four

Step 10

spread the potatoes onto a baking sheet, spread the panko breadcrumbs on the other side

Step 11

heat the oil in a shallow frying pan over medium-low heat (or use a deep fryer if you have one)

Step 12

cut the hot dogs in half (crosswise) and cut the block of mozzarella cheese (quartered)

Step 13

assemble the skewer by putting the hot dog onto the skewer first, then add the cheese onto the skewer

Step 14

by now, the dough should be doubled in size and sticky

Step 15

coat the assembled skewer with the dough, you might need to use your fingers to wrap the dough around to hot dog to ensure it's fully covered

Step 16

place the skewer into the cubed potatoes, then immediately into the panko breadcrumbs, you can use your hands to press the potatoes and breadcrumbs into the hot dog

Step 17

fry for 3 minutes on each side

Step 18

top with your desired amounts of sugar, ketchup, and mustard

Step 19

enjoy!

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