Dough
- 1 egg
- 30 g sugar
- 4 g dry yeast
- 200 g all-purpose flour
- 3 g salt
- 150 ml warm water
Coating & Filling
- 3 sausages
- Mozzarella cheese, cut into sticks
- 2 small potatoes, peeled and thinly sliced
- Cornflour (for coating potatoes)
- Panko breadcrumbs
Frying & Serving
- Wooden skewers
- Vegetable oil for deep frying
- Ketchup, mustard, or sweet-spicy sauce (for serving)
Activate the YeastIn a small bowl, combine the warm water, sugar, and dry yeast.Let it sit for 5–10 minutes until the mixture becomes frothy and activated. Make the DoughIn a large bowl, lightly beat the egg.Add the flour and salt, then mix together.Pour in the yeast mixture and mix until a smooth, sticky dough forms.(The dough should be sticky — this helps it cling to the fillings.)Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size. Prepare the PotatoesPeel and thinly slice the potatoes.Lightly toss the slices with cornflour to help them stick to the dough and create a crispier texture when fried. Assemble the Corn DogsCut the sausages and mozzarella into pieces and skewer them onto wooden sticks.Take a portion of the risen dough and wrap it evenly around the sausage and cheese.If using potatoes, gently press the potato slices onto the outside of the dough. Coat with BreadcrumbsRoll each corndog in panko breadcrumbs until completely coated. FryHeat oil to 175–180°C (350°F).Carefully fry the corndogs for 3–5 minutes, turning occasionally, until golden brown and crispy. ServeRemove from the oil and drain on paper towels.Serve hot with ketchup, mustard, or a sweet-spicy sauce.
- The sticky dough is intentional and helps the coating adhere to the fillings.
- Cornflour on the potatoes helps them stick and prevents sogginess while frying.
- Wooden skewers make frying easier and give the classic Korean street-food presentation.
