In Germany, where I live, Korean-style corn dogs (aka. Hot dog) are not sold. So most of my Korean friends make it at home. Dear viewers of my channel who live outside of Korea! If you really want to eat a corn dog or are curious about what it tastes like, please refer to my recipe. This recipe is the easiest to make and the most traditional tasting Korean corn dog recipe.
I think the classic corn dog is the best. Sometimes I make it with French fries, but it's not my taste, and I've tried many different things over the past ten years... In the end, the corn dogs with bread crumbs or corn frosted cereal on the outside were the most delicious. It tastes even better if you sprinkle some extra sugar... If you are concerned about your health, avoid sugar as much as possible, and ketchup is a must for sauce. By the way, my daughter likes corn dogs with only cheese rather than corn dogs with sausage and cheese, but I prefer corn dogs with only sausage. You can choose and add whatever you like.
So would you like to give it a try?
00:00 Intro and dough
01:04 Making sausage and cheese skewers
02:54 Making shapes with dough
03:15 Frying begins
04:10 Hot dog plating
[ingredient]
500g bread flour
60g sugar
10g salt
10g dry yeast
2 eggs
60ml vegetable oil
60ml lukewarm water + 340ml lukewarm milk (37~40 °C / 98~104 °F)
Sausage, mozzarella cheese
Bread crumbs, corn frost cereal
Ketchup, mustard sauce
[how to make]
1. Place flour, salt, sugar, and dry yeast in a large container and mix.
2. Add warm water, warmed milk, eggs, and vegetable oil and mix well.
3. Let the dough rest in a warm place until it doubles in size (about 2~3 hours).
4. Place the cheese and sausage in a wooden holder about 20cm long.
5. Cover with batter, cover with breadcrumbs, shape, and fry in oil preheated to 170 degrees.
6. Fry back and forth, turning well, then place on a strainer to drain the oil.
7. It is delicious if you sprinkle sugar, ketchup, mustard sauce, etc. according to your taste.
[Cooking Tips]
1. When adding salt and dry yeast to the flour, mix them separately so that they do not come into direct contact.
2. The temperature of the warm water and milk is such that you feel warm when you put your finger in it. It shouldn't be hot
3. In winter, fermentation will improve if you let the dough rest in a warm place, such as in a slightly warmed oven.
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