Traditional-style spicy fermented whole-leaf cabbage kimchi 비빔밥. 30 % 18g Carbs. One block of uncooked instant noodle is enough to generously coat about 2 skewers. My favorite topping is either a gochujang-ketchup mixture and mustard, or Sriracha-ketchup and mustard. Place the diced potato on your cutting board next to your bread crumbs and your batter, all in a row. Remove dogs from oil using metal tongs or a slotted spoon and let drip-dry on the metal rack. This will make it easier to coat the entire hot dog at once since you … You can garnish as you like, but Korean street vendors lightly dust each hot dog in sugar, and then drizzle both ketchup and yellow mustard over top. It can be eaten cold, room temperature or hot. The bubbling indicates your oil is ready, but if that test dough browns right away then the oil may be too hot. Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. Transfer to a large loaf pan (if you mixed the ingredients in a bowl). Cover with a towel or with clingwrap, then proof until doubled in size, 45 minutes to 1 hour. Heat a large skillet or wok over medium high heat, add cooking oil and potatoes. I also recommand to coat the sausage with a bit of flour so it stick perfectly. Make sure to pat dry your hotdogs and mozzarella so the dough will stick onto them. (Yes, I’m old school. Cover a countertop, baking sheet, or serving platter with fresh paper towels.4. For the sake of clarity and less confusion, I will refer to these as Korean-Style Corn Dog rather than Hotdog with a capital H. Now it’s important that you wisely choose the meat that goes into your Korean-style Corn Dog, obviously because you want this to taste great after all the effort of making it! Corn Dog Batter This quick and easy batter will give you perfect corn dogs—crispy on the outside, fluffy on the inside—that will take you back to the state fair. Hello can I substitute with rusted potatoes? All images and videos on this blog are owned by The Tummy Train and Clarisse Panuelos. Oh these were lovely! This will also make them easier to coat. Pan fry the potatoes about 4 to 5 minutes or until the potatoes’s edges are slightly light golden brown. Combine the warm water and sugar in a bowl. Use immediately. So to start, you want to prepare your batter/dough. A really unique dish. Oh my lanta!!!! This potato recipe showed up on my Facebook feed and I deiced to give it a try. Yesterday, we gave you a sneak peek of six wild hot dog topping ideas from Russell Van Kraayenburg's new cookbook Haute Dogs. On a thermometer, you want it to register 320°F, but if you don’t have a thermometer, you can drop a piece of dough into the oil and see if it bubbles. Lay out your ramen on a plate, then do the same with your breadcrumbs. I had to do some alterations to make them gluten free, but it worked. Pour the batter into a loaf pan. Assembly: Slice the end of a beef and pork hot dog onto a wooden skewer. In a large bowl (or straight into a large loaf pan), mix together the water/milk and sugar until dissolved. Korean Hot Dog Korean Hot Dog - Really A Corn Dog. Hot Dog on A Stick. Unauthorized use of content, removal of watermark, or edit and reupload, is prohibited and will constitute theft. Frankly, it’s so very satisfying! Korean-style french fries corn dog (Gamja-hotdog: 감자핫도그) Posted in Recipes on Tuesday, October 13th, 2020 at 7:03 pm, posted in the recipe categories: easy, non spicy, snack and with 6 comments. Send us your pics on Twitter and tag us on Instagram! We challenge you to make this recipe at home! : ). Here in Bulgaria maple syrup is not easy to find. Personnally i used 2 full Cups of flour because with 1 3/4 cup, the dough was a little bit liquid and didn’t stick well to the sausage, and the potatoe neither because it’s so heavy (but I presume it depends on the flour)! I thought Mekeni’s Chicken Longanisa gave these a different spin because the longanisa is a bit sweeter than a regular hotdog, with an underlying saltiness that makes it yummy. The fun thing about making this is that the potato always sticks to the batter no matter how many you put on! I like to use half water, half milk because I feel that milk always adds a little something to doughs. I used more water because the dough was to thick, and the potatoes didn’t stick super well, but with tricky work, they stayed on. Thank you for the support! My daughter had never had Nam Tok and now she begs me to make it. 1 cup lukewarm water or milk, or a combination, 4 pieces favorite hotdog or sausage (I used Mekeni’s Chicken Longganisa), 4 2-inch long blocks of mozzarella, about the same width as your hotdog, Ketchup, gochujang, mustard, or sauce of choice, 1 whole piece of uncooked instant noodles. Peanut oil is wonderful for frying because of the nutty flavor it can impart.