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Korean Hot Dogs Recipe

Korean Hot Dogs Recipe
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Ingredients

Scale
  • 3 hot dogs, half-cut
    6 fresh mozzarella cheese sticks (low moisture)
    1 1/4 cup flour (all-purpose)
  • 2 tbsp sugar, with a little more for garnish
  • a quarter teaspoon of salt
  • 2 teaspoons of baking powder
  • a single huge egg
  • 3/4 gallon milk
  • 2 cups panko breadcrumbs
  • Deep-frying oil at a high temperature
  • mustard to taste, if desired
  • ketchup (as needed)

Instructions

  1. Hot dogs and cheese should be skewered on sticks, with the hot dogs on the bottom and the cheese on the top. To keep cool, place in the refrigerator.
  2. Combine the flour, salt, sugar, and baking powder in a mixing basin. In a separate bowl, whisk the egg and milk until smooth and thick. Place in the refrigerator in a tall cup. Place the panko on a large shallow plate to roll the corn dogs in.
  3. Heat the oil (enough to allow the hot dog to float) in a deep fryer or a deep, wide saucepan over medium-high to medium heat until it reaches 350°F. When the oil is almost ready, remove the skewered dogs from the fridge and dip them into the batter, coating them completely.
  4. Roll the coated corn dog in panko, making sure the panko coats all of the batter. If necessary, carefully press the panko on with your palms.
  5. Carefully place the coated corn dog in the hot oil and fry for 3-4 minutes, or until golden and crispy, turning occasionally. Allow draining on a wire rack after removing from the oil.
  6. Drizzle mustard and ketchup over the corn dog and roll it in sugar. Take advantage while it’s still hot!

Nutrition

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