Well I made a batch of hot dogs with cheese in them. I decided to try something different so I made Korean Corn Dogs. I made 2 types of batter and used a classic method and a different method. The classic method uses baking soda and all puropse flour for the batter and the other method uses yeast and bread flour. The red cup is the classic batter. The classic method calls for a mixture of rice or all purpose flour, Panco crumbs and parsley to roll the dog in after you put the batter on. The other method called for just panco crumbs and parsley. the whiter powder is the classic. I preferred The non classic method. The batter for the classic method did not stay on as well. I did homemade cheese filled dogs, half dogs half cheese, red beef store bought beef sausages, and cheese. The first couple were not smooth but once I got the hang of it they started to look right. You are suppose to finish them by rolling them in sugar and putting catsup and honey mustard on them, but I settled for just honey mustard. catsup and regular mustard is great as well. They are all delicious , but this recipe was the best once I got the hang of how to get the batter on the dog.
#2 KOREAN-STYLE CORN DOGS
Ingredients:
1. In a large bowl, stir together the flour, sugar, and salt.
2. In another bowl, mix together the yeast and warm water. Pour the yeast mixture into the bowl and mix with a spatula for a while. Cover with plastic wrap and let sit at room temperature for 2 hours or until it has doubled in size.
3. Make 3 types of corn dogs : basic, string cheese and sausage & cheese. (If you put the cheese in the freezer for a few minutes, it will be easier to skewer.)
4. Cover the skewered hog dog with the batter completely. Otherwise, the cheese will leak out when you deep-fry it. Coat it with bread crumbs & parsley flakes (if using). Repeat the process with remaining ingredients.
5. Fill your wok (or pot) with enough oil and heat it over medium heat. Once you can feel the heat from the oil, add the corn dogs. Working in batches, fry until golden brown. Take it out and roll it on the sugar. Drizzle with some ketchup and honey mustard.
#2 KOREAN-STYLE CORN DOGS
Ingredients:
- 4 hot dogs or sausages
- 4 string cheese
- 2 cups panko bread crumbs
- 1 tbsp parsley flakes (optional)
- High-heat oil, for frying
- Sugar, for coating
- Ketchup and honey mustard, to serve
- Bread flour (400g)
- Sugar (60g)
- Salt (10g)
- Instant dry yeast (8g)
- Warm water (300ml)
1. In a large bowl, stir together the flour, sugar, and salt.
2. In another bowl, mix together the yeast and warm water. Pour the yeast mixture into the bowl and mix with a spatula for a while. Cover with plastic wrap and let sit at room temperature for 2 hours or until it has doubled in size.
3. Make 3 types of corn dogs : basic, string cheese and sausage & cheese. (If you put the cheese in the freezer for a few minutes, it will be easier to skewer.)
4. Cover the skewered hog dog with the batter completely. Otherwise, the cheese will leak out when you deep-fry it. Coat it with bread crumbs & parsley flakes (if using). Repeat the process with remaining ingredients.
5. Fill your wok (or pot) with enough oil and heat it over medium heat. Once you can feel the heat from the oil, add the corn dogs. Working in batches, fry until golden brown. Take it out and roll it on the sugar. Drizzle with some ketchup and honey mustard.
