KOREAN CORNDOGS - Inspired by "START-UP" (Sandbox) K-Drama

Korea's Golden Treat: A Bite into the Korean Corn Dog Craze

Have you been craving Korean corn dogs lately?

You know, those deep-fried hot dogs dipped in batter and covered in yummy toppings? They're super popular street food in South Korea, and I've been seeing them everywhere!

Actually, there's a reason for the sudden craving. I've been hooked on this amazing K-drama on Netflix called "Start-Up." It has this incredible story, and guess what?  They keep showing these delicious Korean corn dogs, especially the ones from Grandma Choi Won-Deok's stand (played by the amazing Kim Hae-Sook) and Dal-Mi's!

Knowing you know I love to cook, you won't be surprised that I just had to try making them myself! "Start-Up" definitely lived up to the hype, with all the feels – laughter, tears, excitement – and the urge to make Korean corn dogs was just one of the cravings it inspired!

Speaking of "Start-Up," it was HUGE in 2020, and for good reason! You should totally check it out.  It's a beautiful story that will make you laugh, cry, and maybe even get a little frustrated (like me!), but hey, at least you might end up craving some Korean corn dogs too!

Recipe video:

 

 

 

Here's a recipe for KOREAN HOT DOGS / CORN DOGS that you can try at home:

Ingredients:

• 190 grams of bread flour 
• 80 grams of glutinous rice flour 
• 150ml + 15ml water total of 165ml 
• 2 grams of bread improver (optional) 
• 3 grams of salt 
• 30 grams of buttermilk powder 
• 3 grams of instant yeast 
• 30 grams of sugar 
• 30ml of vegetable oil 
• 1 small-sized potato 
• 1 small-sized sweet potato 
• 3-4 pieces of sausages 
• mozzarella cheese 
• chopsticks 
• ketchup 
• mayonnaise 
• mustard 

 

 

Procedure:

1. In a rectangular dish, combine bread flour, glutinous rice flour, buttermilk powder, bread improver (optional), and salt.

2. Give it a quick mix. 

3. In the empty space of the rectangular dish, add the instant yeast, sugar, and 150ml water. You have to gradually add the water.

4. Mix it well until the sugar is dissolved. Then combine it with the dry ingredients.

5. Add the vegetable oil and mix until well incorporated. Gradually add additional 15ml water (total of 165ml) to reach the right consistency.

6. Note: Depending on the protein content of the flour will be the amount of water you will be adding. So you have to gradually add the water.

7. Spread the dough in the rectangular dish, cover it, and let it rise for 2 hours or until doubles the size.

8. Prepare the other ingredients.

9. Peel and cut into small cubes the potato and sweet potato.

10. Blanch them in boiling water for a minute or two. Then rinse them with ice water. Drain and dry them with a paper towel. Put them separately on a rectangular plate.

11. Insert wooden skewers into the sausage/hotdog, in my case I used chopsticks for the firmer stick.

13. For variation, you can cut into half crosswise the sausage, also the mozzarella cheese the same size and thickness as the sausage. And thick them in the chopstick.

14. In another rectangular plate add panko breadcrumbs. You can add flakes of nori or dried parsley flakes but it is optional.

15. Completely dip each sausage or hotdog horizontally in the dough. The technique is a dip, pull and rotate.

16. Roll the corndog in the diced potato or sweet potato. Gently press the diced potato/sweet potato into the dough before rolling in the panko breadcrumbs.

17. Deep fry the corndog at 360°F until golden brown.

18. Roll the corndog in sugar and before serving you can top it with ketchup, and yellow mustard.

19. Enjoy!


Tips: You have to completely cover the mozzarella cheese to prevent it from leaking.