Korean Cheese Hot Dog

 

The recipe I'm sharing today is one that I actually shared about two years ago, but I've been seeing so many netizens posting videos of themselves indulging in Korean cheese hot dogs lately that I suddenly

got a major craving for them. I haven't had one of these delicious hot dogs in years! 

The Korean version typically includes a layer of fine sugar, but I decided to skip that part because it seemed a bit too diabolical. In any case, the dough for this recipe is super crispy and incredibly tasty, so let's make it together! 

Ingredients:

5 large hot dogs

6 cubes of cheese

160 grams of all-purpose flour

30 grams of fine sugar

3 grams of salt

4 grams of aluminum-free baking powder

1 iced egg

125 grams of iced fresh milk

100 grams of corn chips

Drizzle sauce: appropriate amount of tomato sauce, appropriate amount of yellow mustard sauce

Instructions:

Sift all-purpose flour and baking powder in a container, then add sugar, salt, and egg liquid. Add fresh milk gradually while mixing because the water absorption of each flour brand may vary. If the mixture becomes too thick and difficult to mix, stop adding milk.

Mix the batter until it's thicker than the photo above. This step is important because if the batter is too fluid, it will create a mess when wrapping the hot dogs later. Refrigerate the batter for 30 minutes.

Put the sweet corn chips in a zipper bag and gently roll them with a rolling pin until they're roughly crushed, but not too much that they lose their taste. Set aside.

Cut the hot dogs in half and skewer them with the cheese cubes. This recipe yields 6 hot dogs.

Hold the hot dog with your left hand and use chopsticks or a thin spatula with your right hand to wrap the batter around the hot dog. Make sure to wrap the cheese end thicker to prevent it from bursting when fried later. Finally, roll the hot dog in the crushed corn chips and it's ready to fry.

Heat the oil pan to 170 degrees Celsius. If you don't have a temperature gun, you can insert bamboo chopsticks into the oil and frying will start when small bubbles appear next to the chopsticks. Use medium and low heat throughout the frying process. After putting the hot dog in the oil for 8 seconds, gently turn it over to prevent the batter from flowing down. Fry until the hot dog turns golden and crispy, which should take about a few minutes.

Tips:

Ice water can be substituted for fresh milk.

Bread flour can be substituted for corn chips.

There you have it, the recipe for Korean cheese hot dogs! It's bursting with flavors and sure to leave you feeling perplexed (in the best possible way!).