The Korean street-food version made with rice paper: sausage and mozzarella on a skewer, wrapped in softened rice-paper sheets, coated in panko, fried until crisp outside and slightly mochi-like inside, then rolled in sugar like a Korean snack-stall corn dog.
Ingredients
- 4 pieces Pork-and-beef hot dog sausages
- 300 g Low-moisture block mozzarella for cooking
- 12 pieces Round rice-paper sheets
- 120 g All-purpose flour
- 2 pieces Fresh eggs
- 220 g Panko breadcrumbs
- 1 l Frying oil
- 80 g Granulated white sugar
- 80 g Ketchup
- 60 g Mild American mustard
- to taste Fine salt
Method
- Pat the sausages dry with paper towels. Cut the mozzarella into sticks the same length as the sausages. Keep the cheese refrigerated until assembly: it must stay firm so it does not leak during frying.
- Thread each corn dog onto a sturdy skewer, alternating sausage and mozzarella in the classic Korean format: cheese on one half, sausage on the other. Push the skewer straight through to the center without piercing the opposite end.
- Prepare three shallow dishes: lightly salted flour, eggs beaten until fluid, then panko breadcrumbs. Also prepare a large dish of sugar for finishing.
- Fill a wide dish with lukewarm water. Briefly dip one rice-paper sheet, just until it becomes pliable but still resilient. It should not tear or become as soft as a crêpe.
- Lay the moistened sheet on a slightly damp board. Place a filled skewer in the center, fold up the bottom, snug the sides around it, then roll firmly to push out the air. Add the remaining sheets in the same way to form an even wrapper with no visible holes, especially around the cheese.
- Let the wrapped skewers rest in the open air for a few minutes. The rice paper should become sticky and satiny on the surface; this is what lets the flour adhere without sliding.
- Roll each skewer in the flour, covering the entire surface, then tap off the excess. Dip it in the beaten egg, let the excess drip off, then press generously into the panko. The coating should form a dry, rough layer.
- Heat the frying oil to about one hundred and seventy degrees Celsius. If you do not have a thermometer, drop a few panko crumbs into the oil: they should rise immediately with a lively sizzle without browning at once.
- Fry the corn dogs in small batches without crowding them. Turn them gently with tongs as they cook. They are ready when the coating is golden, dry, and very crisp, with small bubbles forming around the rice-paper wrapper.
- Drain on a wire rack, not paper towels, to preserve the crunch. Wait only briefly: the cheese should be melted while the outside is still piping hot and crisp.
- Roll the hot corn dogs in sugar, as they do at Korean street stalls. The sugar should cling to the coating without melting completely.
- Finish with drizzles of ketchup and mild mustard. Serve immediately, while the outside is crisp and the inside retains its slightly mochi-like texture around the filling.
Nutrition
Per serving
- Energy
- 746.3 kcal
- Protein
- 26.6 g
- Carbohydrate
- 70.95 g
- Fat
- 39.64 g
- Fibre
- 1.87 g
- Calcium
- 14.1 mg
- Iron
- 0.57 mg
- Magnesium
- 14.03 mg
