00:00cheesy korean rice corn dogs these korean style corn dogs
00:05feature a crispy exterior that gives way to stretchy mozzarella and juicy hot dogs
00:10all wrapped in pillowy rice flour batter glutinous rice flour creates
00:15a chewy crispy texture that's uniquely korean coat them with potato
00:20cubes corn flakes or panko breadcrumbs then finish with sugar for that perfect sweet
00:25savory street food experience for batter include 200 grams flour one
00:30150 grams glutinous rice flour a pinch of salt 60 grams sugar 8 grams
00:35yeast and 300 milliliters warm water for assembly use six skewer
00:40three hot dogs six mozzarella sticks and frying oil coating options are
00:45one cup panko breadcrumbs one finely cubed potato and one cup cornflakes
00:50for finishing top with one cup granulated sugar and assorted sauces
00:55in a large bowl mix flowers and salt then add yeast activated in warm
01:00water with sugar let it rise for one hour meanwhile skewer hot dog pieces with most
01:05of course skewer hot dog
01:05after batter doubles in size use damp hands to coat each skewer
01:10completely roll in your coating of choice then fry at 350 degrees fahrenheit
01:15for four to five minutes until golden brown immediately roll hot corn dogs and sugar
01:20drizzle with sauce and serve while cheese is stretchy use kitchen scale for action
01:25to maintain perfect oil temperature maintain steady oil temperature
01:30and use damp hands for handling sticky batter double coat for extra crunch store
01:35refrigerated for 24 hours and reheat in 400 degrees fahrenheit oven for eight to ten minutes
01:40never microwave
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