Korean Corndogs

Name: Korean-Style Corn Dogs (Pogo-Style)
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Ingredients: warm water; 1 packet active dry yeast; 2 tbsp granulated sugar; 1/2 tsp salt; 1/4 cup corn starch; all-purpose flour; 8 count hot dogs (wieners) (may be halved if desired); 8 slices cheese (optional) (for wrapping around wieners); 8 sticks popsicle sticks or chopsticks (skewers); vegetable oil for frying; crushed ramen noodles or crushed frozen fries (optional coating)

Korean-Style Corn Dogs (Pogo-Style)

300kcal

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Prep 20 minutes mins

Cook 15 minutes mins

Total 1 hour hr 35 minutes mins

Crispy deep-fried corn dogs made with a sticky yeast dough, optional cheese-wrapped wieners, and an optional crunchy coating like crushed ramen or fries.

Servings 8 servings

Course Appetizer, Snack, Street Food

Cuisine American, Korean

Ingredients

▢ warm water
▢ 1 packet active dry yeast
▢ 2 tbsp granulated sugar
▢ 1/2 tsp salt
▢ 1/4 cup corn starch
▢ all-purpose flour
▢ 8 count hot dogs (wieners) may be halved if desired
▢ 8 slices cheese (optional) for wrapping around wieners
▢ 8 sticks popsicle sticks or chopsticks (skewers)
▢ vegetable oil for frying
▢ crushed ramen noodles or crushed frozen fries (optional coating)

Method

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Add sugar and yeast to warm water; set aside until the yeast dissolves and becomes foamy.
In a bowl, mix flour (amount not specified in original recipe) and salt.
Add the foamy yeast water to the flour mixture and stir until a smooth dough forms.
Set the dough aside to rise for about 1 hour at room temperature or refrigerate overnight.
Skewer each wiener on a popsicle stick or chopstick; halving the wieners can make skewering and coating easier.
If using cheese, wrap a slice of cheese around the wiener (optional) and chill briefly so the cheese firms up.
Using a chopstick or your hands, wrap a portion of the sticky dough evenly around each skewered wiener; use scissors to trim excess dough if needed.
For an extra-crunchy coating, roll the dough-wrapped wiener in crushed ramen noodles or crushed frozen fries.
Heat vegetable oil in a deep fryer or heavy pot to about 300°F (approximate) and deep-fry the corn dogs in batches until golden brown and heated through.
Remove from oil, drain briefly on paper towels, and serve immediately with ketchup, mustard, or your favorite sauce.