Korean Corndog Recipe

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Prep Time20

Cook Time30

Total Time50

Servings:

Calories: 519kcal

Cost: 5

In a bowl, break and beat 1 piece of egg.
Add 1 tsp of dry yeast (Instant) and 1/2 tsp salt.
Mix well.
Add 1 & 1/2 cups of bread flour and 1/2 cup of rice flour.
Slightly mix.
Add 1/2 cup of warm water.
Mix until well combined.
Knead for 5 minutes.
Cover the bowl with cling wrap.
In a boiling water, add 1 piece of potato (small cubes).
Boil for 2-3 minutes.
Set aside and let it cool.
In a separate boiling water, add 4 pieces of beef franks.
Boil for 2-3 minutes.
Set aside.
Add 1-2 tbsp of cornstarch in the bowl of cooked potato.
Mix well.
Slice the 2 pieces of franks into half.
Slice whole cheese into cubes.
Poke the 2 pieces of beef franks with a stick.
Place 2 cheese cubes (placed at the top and bottom) and 1/2 beef frank (placed in the middle) in a stick.
Place 1 cup of bread crumbs in a plate.
Grease your hands with oil.
Coat cooked beef franks with corndog mixture.
Dredge in a coated potato.
Coat the remaining cooked beef franks with the corndog mixture and dredge in bread crumbs.
Fry or cook for 10-12 minutes.
Top it with honey mustard & siracha ketchup.