Printable Recipe
Korean Rice Corn Dogs
Homemade Korean rice corn dogs filled with sausage and mozzarella, coated in a lightly fermented rice-flour dough and finished with crispy potato, ramen or breadcrumb toppings.
Cook time
1 hr
Yield
5
Ingredients
16
Steps
9
Filed under: korean corn dogs, korean, street food, mozzarella, sausage, deep fried.
Source channel: 매일맛나 delicious day
Key ingredients
bread flour, rice flour, sugar, yeast, egg.
Ingredients
- 150g bread flour (can use all-purpose)
- 50g rice flour (can substitute with wheat flour)
- 30g sugar
- 4g salt
- 4g yeast
- 1 egg (50g with shell)
- 100ml warm water
- 3 sausages (12cm)
- Mozzarella cheese
- 5 wooden skewers
- 1 potato (145g) + 1 tbsp corn starch
- Half a pack of ramen (for topping)
- Breadcrumbs
- Sugar
- Ketchup
- Mustard
Method
- Mix bread flour, rice flour, sugar, salt, and yeast.
- Add egg and warm water to form dough.
- Let dough ferment in warm water bath for 1 hour.
- Peel and grate potato, mix with corn starch for topping.
- Prepare sausages and mozzarella cheese on skewers.
- Coat skewered sausages and cheese with dough.
- Roll coated skewers in ramen bits or potato topping.
- Deep fry on medium heat quickly to avoid cheese leakage.
- Sprinkle sugar and serve with ketchup and mustard.