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From the Cook
From the Cook
From the Cook
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Korean Corndog
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Make the Dough
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In a bowl, whisk together warm water, sugar, and yeast. Let sit for 5 minutes until bubbly. Add egg, salt, and flour. Mix until smooth, then cover and let rise for 1 hour until doubled.
Prepare the Fillings
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Cut sausages in half and prepare cheese blocks. Skewer each corndog with one sausage piece and one cheese block.
Boil the Potatoes
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Peel and dice the potato into small cubes. Boil for 5 minutes, drain, and pat dry. Toss with 1 tbsp cornstarch.
Assemble
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Wet your hands with water so the dough doesn’t stick. Wrap dough around each skewer, making sure there are no holes – otherwise the cheese will leak during frying. Moisten the dough surface slightly with water so the potato cubes stick. Roll in potato cubes, then coat with breadcrumbs mixed with parsley.
Freeze Before Frying
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Place each coated corndog on baking paper and freeze immediately for at least 15 minutes. This helps the coating stay firm during frying and prevents mess.
Fry
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Heat oil to 170–180°C (medium-high). Fry for 3–4 minutes until golden brown and crispy.
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Recipe Facts
Diet at a Glance
Vegetarian
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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