Hot dogs are one of our perditions. Especially because of the number of recipes and the thousand ways to prepare them around the world. And the fact is that trying so many different recipes of such a simple dish is super fun. So today, we are going to continue expanding our hot dog collection with these Korean Hot Dog or Corn Dog. The most famous hot dogs from the streets of Korea, wrapped in delicious dough and breadcrumbs. Don’t miss them!
But, do you know the Corn Dog or Korean Hot Dogs?
Estos perritos son una de las comidas callejeras más populares de Corea. Consiste en una salchicha rebozada en masa de maíz, recubierta de pan rallado y frita, todo ello, en una brocheta. Estos perritos son también conocidos como Corn Dogs, y su origen se dio en el año 1980.
También podemos encontrar esta misma receta con pedacitos de patata fritas en el rebozado. ¡Increíble! ¿No? A esta otra versión se le conoce como Gamja Hot Dogs, y se creó por primera vez en el 1990.
Por otro lado, es común encontrar en estas elaboraciones que se sustituye la salchicha por queso. De forma que queda un bocado riquísimo, con un crujiente rebozado y muy cremoso y elástico por dentro. O incluso podemos combinar la salchicha con el queso, haciendo la mitad de la banderilla con salchicha, y la otra mitad con queso.
How to make Corn Dog or Korean Hot Dogs Recipe
In order to fry the dogs with the batter, we need a thick batter; and with a fairly sticky texture so that it adheres well to the sausage. Otherwise, it would peel off and the result would be a bit disastrous.
In addition to the optimum density of the dough, another trick to ensure that it adheres well is that it is well chilled. So that the milk and the egg are not taken out of the refrigerator until we are not going to use them. Even if it takes too long, it is a good idea to keep the dough in the refrigerator for a few minutes before using it.
And we will do the same with the sausages, we will not take them out until the oil is hot and we are going to coat them in the batter.
Try to follow these tips so that the batter is perfect.
Once the batter is ready, we will fry the dogs in abundant oil, so that it covers them completely. The oil must be hot, but not too hot, otherwise they will not be cooked inside. That is to say, put it to maximum temperature so that it is very hot when you put the dogs to fry, but lower it slightly so that they cook a little more slowly.
Corn Dog Recipe
You will see that we are going to use a pinch of sugar in the dough, so it will help the yeast to do its job. But we are also going to sprinkle another little bit of sugar once the dog is fried.
It is one of the key ingredients in this preparation, and the truth is that the combination of flavors is spectacular.
Remember to put the dough in a high bowl, so that we can put the whole dog in it before frying. When you take it out, you can remove the excess batter with your fingers, if you see that it is too much. Keep in mind that the batter will increase in size after cooking. And, although this batter is not exactly thin, we don’t want it to be Marvel’s Dough.
Next, we are going to pass it through the breadcrumbs. When it is well covered with breadcrumbs, we can press it lightly with our hands. And, immediately, we fry them.
Korean Hot Dog or Corn Dog, Korean Hot Dogs Recipe
- 4 Sausages
- 350 g Flour
- 150 ml milk
- 150 ml water
- 50 ml Extra Virgin Olive Oil
- 1 Tbsp sugar
- 10 g yeast
- Bread crumbs
- We begin by making the dough. Put the flour, yeast and a pinch of sugar in a bowl. Mix well. Add the salt, to taste and mix again.
- Add the milk and the oil and mix again, until these two ingredients are well integrated. The dough will be too thick and caked.
- So we continue adding the water, but little by little. Add until it has the desired texture.It should be a fairly sticky dough, when it reaches the point that it stretches without breaking it is perfect. Cover with plastic wrap and let it rest for a couple of hours.
- Continue by placing the sausages each on a wooden skewer. Keep them also in the refrigerator until the oil is hot.
- Put enough oil in a frying pan, where they fit and can be fried covered by the oil. When it is very hot, we take everything out of the fridge, we pass each sausage through the batter (removing the excess batter) and then we coat it with breadcrumbs. Press lightly with your hands and fry.
- Lower the heat to medium-high, so that they are well done inside and wait for them to brown.
- Once ready, remove them to a plate with absorbent paper to remove the oil. Sprinkle a little sugar on each of the battered salchcihas, while they are still hot, and serve with a drizzle of ketchup and mustard on top.Now we have some great Korean Hot Dogs ready.
- If the oil does not cover your breaded sausages, when you put them in the oil, fry them for a few seconds and turn them over, to prevent the breading from opening. Afterwards, all that is left is to let them brown.
- It is very important that both the dough and the sausages are very cold. This will help the dough to adhere well to the sausages and not to drip off. The texture of the dough is also essential.
- When breading the sausages, make sure they are not too wide. The batter will grow with the frying. If you see that it is too much, remove the excess with your fingers.
How to serve Corn Dog or Korean Hot Dog
The classic Korean Hot Dog is served with a stick to hold it well, and simply with a little ketchup and mustard.
But you can also serve them in a hot dog bun, with lettuce, mayonnaise and mustard.
And you, do you dare to try these delicious Korean Hot Dogs? Although they may seem complex, we just have to get the hang of the dough, the most fundamental part of this recipe.
Remember to leave us your comments, ideas, tips, opinions… We love to read them! You can also follow us on social networks to keep up to date with all our publications. You can find us on Twitter, Facebook and Instagram.