Name: Korean Corn Dog
Cook time: 2100 s
Total time: 2100 s
Yield: 6 corn dogs
Ingredients: hotdogs; mozzarella cheese; panko bread crumbs; blanched sweet potato cubed; canola oil for frying at 350°F; sugar to finish; flour; kimchup; 5 g yeast; 240 g warm water; 140 g flour; 20 g Spiceology maple sugar; pinch Spiceology flaky salt; 1 cup kimchi; 1/2 cup rice wine vinegar; 1/2 cup kimchi juice; 2 1/2 cup ketchup; salt pepper or soy sauce to taste

Korean Corn Dog

cook:

35 min

6 corn dogs

original

metric

Ingredients

Dog Setup

hotdogs

mozzarella cheese

panko bread crumbs

blanched sweet potato cubed

canola oil for frying at 350°F

sugar to finish

flour

kimchup

Batter

5 g yeast

240 g warm water

140 g flour

20 g Spiceology maple sugar

pinch Spiceology flakey salt

Kimchup

1 cup kimchi

½ cup rice wine vinegar

½ cup kimchi juice

2 ½ cup ketchup

salt pepper or soy sauce to taste

Dog Setup

Step 1

Finely dice sweet potato, then blanch in boiling water.

blanched sweet potato cubed

Step 2

Prepare your batter.

Step 3

Skewer half a mozzarella stick and half a hot dog. I chose to give the hot dog split tentacles at the end.

mozzarella cheese

hotdogs

Step 4

Cover the skewer in flour, then batter, then add sweet potato cubes around it.

flour

blanched sweet potato cubed

Step 5

Coat skewer entirely in panko.

panko bread crumbs

Step 6

Deep fry skewer in canola oil at 350F. If it's not this hot, the cheese will melt without the outside cooking, any more, the outside will cook without the inside cooking.