KOREAN HOT DOGS
Learn how to make this popular trendy Korean street food at home. Hot dogs are coated in a flour batter and panko breadcrumbs and then deep fried and dusted with sugar.
Provided by Kirbie
Categories Appetizer Main Dishes
Number Of Ingredients 12
Steps:
- Break disposable wooden chopsticks apart and skewer your hot dogs, sausage or mozzarella. I made some with sausages, a few with cheese, and a few that are half sausage and half cheese.
- Pat dry the hot dogs, sausage and cheese and place into fridge to keep cold while making batter.
- Add flour, sugar, salt and baking powder to a large bowl. Whisk until evenly blended. Add in milk and egg. Whisk all the ingredients together until smooth. The batter should be very thick and sticky. When you lift your whisk, the batter should not run off it. You do not want the batter to be runny because then the batter will run off the hot dogs when you coat them. Make sure to use egg and milk straight from the fridge so that the batter is cold when it's finished. If your kitchen is really warm, you may need to refrigerate the batter briefly to get it cold.
- Pour the batter into a loaf pan. This will make it easier to coat the entire hot dog at once since you should be able fit all of it inside the loaf pan. In a separate loaf pan, add panko.
- Pour oil into pan being used for frying. You want to add enough oil so that it is deep enough to cover the entire hot dog once the hot dog is placed in. Bring oil to about 350°F.
- Remove skewers from fridge. To coat, turn the hot dog/sausage/cheese a few times in the batter until it is coated. You can then use your fingers to help evenly spread out the batter or remove some of the batter if your coating is too thick. Keep in mind that your batter will expand once it is fried so you don't want your coating to be too thick. Make sure your hot dog/sausage/cheese is completely sealed in batter.
- Roll the hot dog in panko breadcrumbs. While the sticky batter will pick up some of the breadcrumbs, I also like to sprinkle and press more on with my hands to make sure every crevice is covered in panko.
- Working quickly, repeat with remaining hot dogs/sausages/cheese. If it is taking you a while to coat, keep coated ones in fridge. You should especially keep any cheese only ones in fridge until ready to fry. You should have enough batter for at least 6 hot dogs.
- Add 2-3 hot dogs to the hot oil at a time. Cook a few minutes on both sides, until batter is dark golden brown and batter is fully cooked.
- Sprinkle hot dogs with sugar. Drizzle with condiments of your choice.
KOREAN CORN DOGS RECIPE BY TASTY
These cheesy, beefy, sweet, and savory corn dogs probably have you drooling already. Beef hot dogs and mozzarella sticks are dredged in a slightly sweet batter, coated in crunchy toppings, deep-fried to perfection, then drizzled with ketchup and mustard.
Provided by Tikeyah Whittle
Categories Lunch
Time 30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
- Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
- Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
- Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
- Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
- Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
- For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
- For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
- For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
- Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
- To serve, drizzle ketchup and mustard over the corn dogs.
- Enjoy!
Nutrition Facts : Calories 637 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 1 gram, Protein 29 grams, Sugar 11 grams
KOREAN STREET FOOD-STYLE POTATO HOT DOGS RECIPE BY TASTY
BlackPink's Rosé loves these Korean street food-style potato hot dogs with sugar sprinkled on top! They're savory, sweet, and cheesy. What's not to love?
Provided by Jasmine Pak
Categories Snacks
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center, add the egg and milk, and whisk until smooth. Transfer the batter to tall glass, then chill in the refrigerator until ready to use.
- Make the potatoes: Dice the potatoes into ¼-inch cubes, then transfer to a large bowl and cover with cold water. Soak for 1 hour to remove excess starch, then drain.
- Bring a medium pot of water to a boil. Add the potatoes and blanch for 3-4 minutes, until cooked ¾ way through. Drain and rinse with cold water. Pat the potatoes dry and transfer to a bowl. Sprinkle the flour over the potatoes and toss to coat.
- Make the cheese dogs: Heat 4-5 inches of vegetable oil in a large pan over medium heat until the temperature reaches 350°F (180°C).
- Cut each hot dog in half crosswise.
- Cut the mozzarella block into 4 rectangles to match the size of the hot dog halves.
- Thread a hot dog half and a cheese stick onto each wooden chopstick. Lightly coat in flour.
- Transfer the potatoes to a plate or baking sheet. Add the panko bread crumbs to a separate plate or the same baking sheet.
- Dip a cheese dog in the batter to coat fully, then place on the potatoes, packing tightly to adhere. Coat in the panko bread crumbs. Repeat with the remaining cheese dogs.
- Fry the potato hot dogs, 2 at a time, in the hot oil for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer to a paper towel to drain.
- Sprinkle the potato hot dogs with sugar and drizzle with ketchup.
- Enjoy!
Nutrition Facts : Calories 1040 calories, Carbohydrate 116 grams, Fat 42 grams, Fiber 4 grams, Protein 47 grams, Sugar 14 grams
GAMJA HOT DOG
Corn dogs are loved by so many in Korea because they are easy to eat and carry as you walk around the busy streets of Myeong-dong, Gangnam or Dongdaemun in Seoul. They hold a great place in my heart because they remind me of times with my mom. Exhausted from hours of shopping, we would drop by a small blue pick-up truck that sold a variety of corn dogs and fried them on the spot. This recipe is close to what I eat in Korea, with a soft bread-like coating encasing the hot dog, and delicious crunchy bits of French fries on the exterior.
Provided by Food Network Kitchen
Time 30m
Yield 6 corn dogs
Number Of Ingredients 11
Steps:
- Pat dry the hot dogs and thread each three-quarters of the way onto an 8-inch wooden skewer. Set aside.
- Spread the fries in a large shallow dish or baking sheet.
- Heat 3 to 4 inches of oil in a large heavy-bottomed saucepot over medium heat until a deep-frying thermometer registers 350 degrees F.
- Meanwhile, whisk the flour, sugar, cornmeal, baking powder and 1 tablespoon salt in a large bowl. Whisk the milk and eggs in a medium bowl. Add the liquid to the flour mixture and whisk until combined. Add a tablespoon of milk if needed to loosen the batter. Pour the batter into a tall drinking glass, reserving any extra batter. Put some flour on a plate for dredging the hot dogs.
- Dredge a hot dog first in the flour, then dip into the glass of batter and swirl and twist up slowly to pull out; let the excess drip back into the glass. (Be careful when lifting back up, as the batter is very sticky.) Once the hot dog is completely covered with batter, lay it on the bed of fries and sprinkle some fries on top until mostly covered. Roll the hot dog and then secure the fries in place by patting and packing them in gently. Repeat with a second hot dog.
- Lower both hot dogs into the hot oil one at a time and fry, turning, until golden, 3 to 4 minutes per batch. Remove the hot dogs with tongs and drain on a cooling rack or paper towel-lined plate; season with salt. Continue to coat and fry the hot dogs in batches of 2, refilling the glass with batter as needed. Serve with ketchup and mustard for dipping.
KOREAN-INSPIRED CORN DOGS WITH BOOM BOOM SAUCE
I went out on a date night with my husband to Koreatown in Manhattan on 32nd Street and we had Korean corn dogs for dinner. Once we ate them, I knew I had to recreate them for myself, but make them into a bite-sized treat!
Provided by Katie Lee Biegel
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Fill a large Dutch oven halfway with canola oil. Heat to 325 degrees F over medium heat. Place a wire rack in a rimmed baking sheet. Preheat the oven to 200 degrees F.
- While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes.
- Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add another tablespoon or two of water if the mixture gets too thick. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes.
- To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Roll the battered dog in the panko, then drop it in the hot oil. You can fry 4 to 5 at a time. Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
- Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
- When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Serve warm.
- Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. Transfer into a squeeze bottle (if desired). Refrigerate until ready to use.
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