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Korean Hot Dogs Recipe

Korean Hot Dogs Recipe
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★★★★★

5.1 from 23 reviews

Korean Hot Dogs are a popular street food featuring hot dogs, sausages, or mozzarella sticks coated in a thick, cold batter, rolled in crispy panko breadcrumbs, and deep-fried until golden brown. They are traditionally served with a sprinkle of sugar and a variety of dipping sauces like ketchup, mustard, and spicy mayonnaise, offering a perfect balance of crunchy, cheesy, and savory flavors.

Ingredients

Scale

Main Ingredients

  • 6 hot dogs, sausages or mozzarella sticks
  • 3 pairs disposable wooden chopsticks
  • 1 cup panko breadcrumbs
  • Oil for frying (enough for deep frying)
  • Granulated sugar for coating

Batter Ingredients

  • 1 1/4 cup all-purpose flour
  • 2 tbsp granulated white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 125 ml fat-free milk (cold)
  • 1 large egg (straight from refrigerator)

Condiments

  • Ketchup
  • Mustard
  • Spicy mayonnaise
  • Other hot dog condiments of your choice

Instructions

  1. Prepare Skewers: Break disposable wooden chopsticks apart and skewer your hot dogs, sausages, or mozzarella sticks. You can also make mixed skewers with half sausage and half cheese. Pat dry the skewered items and refrigerate them to keep cold while making the batter.
  2. Make the Batter: In a large bowl, whisk together flour, sugar, salt, and baking powder until evenly combined. Add cold milk and the cold egg, whisking until the batter is very thick and sticky. The batter should not run off your whisk when lifted; if needed, chill the batter in the fridge to keep it cold.
  3. Prepare Coating Stations: Pour the batter into a loaf pan for easy dipping and place the panko breadcrumbs in a separate loaf pan or shallow dish.
  4. Heat the Oil: Fill a deep frying pan with enough oil to fully submerge the hot dogs. Heat the oil to about 350°F (175°C) for frying.
  5. Coat the Skewers: Remove the skewered hot dogs/sausages/cheese from the fridge. Dip and turn each one in the batter to coat completely. Use your fingers to evenly spread batter or remove excess to avoid too thick coating. Seal the batter fully around the hot dog to prevent it from falling off during frying.
  6. Apply Breadcrumbs: Roll the battered skewers in panko breadcrumbs thoroughly, pressing lightly to cover all crevices for maximum crispiness.
  7. Fry: Working quickly, fry 2-3 hot dogs at a time in the hot oil. Fry for a few minutes on each side until batter is golden brown and fully cooked. Remove and drain on paper towels to remove excess oil.
  8. Serve: Sprinkle the fried Korean hot dogs generously with granulated sugar. Serve immediately with your choice of ketchup, mustard, spicy mayonnaise, or other preferred condiments.

Notes

  • Keep the batter and skewered ingredients cold to ensure proper sticking and prevent the batter from running off.
  • Don’t make the batter too runny; it should be thick and sticky for an even coating.
  • Roll the coated hot dogs thoroughly in panko breadcrumbs for maximum crispiness.
  • If preparing multiple batches, keep coated hot dogs refrigerated, especially cheese-filled ones, until ready to fry.
  • Adjust frying temperature to avoid undercooked centers or overly browned batter.
  • You can customize with different fillings like half sausage, half mozzarella for extra flavor variety.

Nutrition

Keywords: Korean hot dogs, street food, deep fried hot dogs, panko crust, Korean snack, mozzarella hot dogs, sausage hot dogs

Find it online: https://yumwithmia.com/korean-hot-dogs-recipe/