Korean Rice Corn Dogs
Crispy Korean street food classic with three delicious topping variations
Crispy Korean rice corn dogs with a golden, crunchy exterior and three tempting topping options: potato-mozzarella, ramen, and classic breadcrumbs.
Equipment
Ingredients
Dough
strong flour
150 g
rice flour
50 g
sugar
30 g
salt
4 g
yeast
4 g
egg
1 piece
warm water
100 ml
Filling
sausage
3 piece
mozzarella cheese
150 g
wooden skewers
5 piece
Toppings
potato
1 piece
corn starch
1 tbsp
ramen noodles
0.5 piece
breadcrumbs
100 g
sugar
20 g
ketchup
30 g
mustard
20 g
Instructions
Prepare the dough
Mix all dry ingredients for the dough, then add egg and warm water. Knead until smooth.
Let the dough rise
Cover the dough and let it rise in a warm place for 40 minutes until doubled in size.
Prepare the potatoes
Peel and dice the potato, then coat with corn starch for the potato topping.
Prepare the skewers
Insert wooden skewers into the sausages and prepare mozzarella cheese pieces.
Coat the sausages
Roll the sausages in the risen dough, ensuring even coverage.
Apply toppings
Roll the dough-coated sausages in various toppings: potato mixture, ramen pieces, or breadcrumbs.
Fry the corn dogs
Deep fry the prepared corn dogs in oil at 170-180°C until golden brown and crispy, about 3-4 minutes per side.
Finish and serve
Drain excess oil, sprinkle with sugar, and serve hot with ketchup and mustard.
Original recipe
Storage
Best served fresh. Reheat in oven to restore crispiness. Can be frozen before or after frying.
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