← Nouns Cooking · Korean

Ingredients

• 250 g plain flour
• 7 g instant yeast (1 sachet)
• 2 tbsp Sugar
• ½ tsp Salt
• 270 ml lukewarm water
• 4 hot dog sausages, halved crossways
• 200 g low-moisture mozzarella block, cut into 8 thick sticks
• 120 g Panko breadcrumbs
• 1.5 l oil, for deep-frying
• 3 tbsp sugar, for rolling
• ketchup and mustard, to serve

Method

1. Mix the flour, yeast, sugar and salt, then stir in the water to make a thick, sticky batter. Cover and leave somewhere warm for 1 hour, until doubled and bubbly.
2. Thread half a sausage onto each of 8 wooden skewers or chopsticks, then a stick of mozzarella on top. Chill them in the freezer for 10 min so the cheese holds firm.
3. Stir the batter to knock out the air and scrape it into a tall glass. Spread the panko on a tray. Heat the oil in a deep pan to 170°C (340°F).
4. Dip each skewer into the batter and twist to coat it all over, then roll it in the panko, pressing it on.
5. Fry 2 or 3 at a time for 3–4 min, turning, until deep golden all over. Drain on kitchen paper.
6. Roll the hot corn dogs in sugar and serve with zigzags of ketchup and mustard.

Tips

• Use all mozzarella for a vegetarian version. For gamja-hotdog, press small diced potato or chopped frozen chips onto the batter before the panko.
• Hot oil and molten cheese: let them cool for a minute before kids bite in.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee Two Plaid Aprons