Korean Corn Dog

Ingredients · 4 servings

• 4Sausage, cut into even pieces
• 240 gMozzarella, cut into batons
• 500 gBatter, thick and yeasted
• 40 gSugar, for coating
• 4 tbspKetchup (to serve)
• 1 as neededVegetable oil, absorbed during frying

Equipment

stovetop, skewer, tall cup, knife, cutting board, tray, tong, deep pot, thermometer, spoon, shallow dish, serving plate

Instructions

1. 1
   Gather Setup

   Gather 4 skewers, a tall cup, a knife, a tray, tongs, a deep pot, and a thermometer; measure sausage, mozzarella, batter, sugar, ketchup, and oil. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Build Skewers

   Cut sausage and mozzarella into even pieces, then thread 1 sausage piece and 1 mozzarella piece onto each skewer. · 6 min

   What to look for: Each skewer holds a balanced piece of sausage and mozzarella.

3. 3
   Season Batter

   Stir the thick yeasted batter until smooth, then pour it into a tall cup so each skewer can be coated in one smooth pull. · 3 min

   What to look for: The batter looks glossy, thick, and slow to drip from the spoon.

4. 4
   Heat Oil

   Heat vegetable oil in a deep pot over medium heat until it shimmers and a small drop of batter rises with steady bubbles. · 6 min

   What to look for: Oil shimmers and batter bubbles steadily without darkening too fast.

5. 5
   Coat Skewers

   Dip each skewer into the batter, turn to cover all sides, then let the excess fall back until the coating looks thick and even. · 4 min

   What to look for: The sausage and cheese are fully hidden under a smooth batter layer.

6. 6
   Fry Corn Dogs

   Fry 2 skewers at a time, turning often, until the crust is deep golden and the cheese inside begins to stretch at the edges. · 8 min

   When it is done: Sausage should be hot through; if checked with a probe, the center reaches 74°C / 165°F.

7. 7
   Sugar Coat Serve

   Roll hot corn dogs in sugar while the crust is still crisp, then drizzle with ketchup and serve at once for the classic street snack finish. · 2 min

   What to look for: Sugar clings to the hot crust and ketchup sits in glossy lines.