바삭하고 끝내주는 쌀핫도그 만드는법 :: 진짜 사먹는 그맛 :: 감자통모짜, 라면땅핫도그 :: Korean Rice Corn Dogs Recipe

Ingredients

• 1 Egg (room temperature, about 50 g)
• 30 g Granulated Sugar
• 4 g Instant Dry Yeast (active dry or instant)
• 150 g Bread Flour (can substitute with all‑purpose flour)
• 50 g Rice Flour (can be replaced with additional plain flour)
• 4 g Salt
• 100 ml Warm Water (around 36‑40 °C)
• 3 Hot Dog Sausages (12 cm length each, blanched 1 min)
• 150 g Mozzarella Cheese (cut into sticks the same length as the sausages)
• 145 g Potato (peeled and cut into small cubes)
• 1 tbsp Cornstarch (for coating potatoes)
• 40 g Instant Ramen Noodles (half a standard pack, crushed lightly)
• 60 g Bread Crumbs (for outer coating)
• 2 L Vegetable Oil (for deep‑frying, use a neutral oil with high smoke point)
• to taste Ketchup
• to taste Mustard
• as desired Sugar (sprinkled on finished corn dogs)

Instructions

1. Make the Sweet Dough

   In a mixing bowl combine the room‑temperature egg, 30 g sugar, and 4 g instant dry yeast. Add 150 g bread flour, 50 g rice flour, and 4 g salt. Pour in 100 ml warm water (36‑40 °C) and mix until a shaggy dough forms. Knead by hand or with a hand kneader until smooth and elastic, about 8‑10 minutes.

   Time: PT15M

2. Ferment the Dough

   Cover the bowl with a damp cloth and place it in a warm spot (36‑40 °C). Let the dough rise until it triples in size, about 60 minutes.

   Time: PT1H

   Temperature: 36-40°C

3. Prepare Sausages and Cheese

   Blanch the three 12 cm hot‑dog sausages in boiling water for 1 minute to remove excess salt and oil. Pat dry. Cut the mozzarella block into sticks the same length as the sausages. Skewer each sausage (and cheese stick for the cheese version) onto a metal skewer.

   Time: PT10M

4. Prepare Potato Topping

   Peel and dice the potato into small cubes. Boil in a pot of water for 3 minutes, then drain and let cool. Transfer the cooled cubes to a plastic bag, add 1 tbsp cornstarch, seal, and shake until the starch coats each piece evenly.

   Time: PT8M

5. Prepare Ramen Topping

   Take half a pack of instant ramen noodles, crush them lightly with your hands or a rolling pin until you have coarse pieces. Set aside.

   Time: PT2M

6. Shape and Coat the Corn Dogs

   Turn the risen dough onto a flat surface. Lightly wet your hands with water and gently flatten the dough, then roll it out thinly (the dough will puff later). Cut the dough into strips long enough to wrap each skewer. For the cheese corn dog, wrap the dough around the sausage‑cheese skewer, sealing any gaps. For the potato version, first coat the sausage with a thin layer of dough, press the cornstarch‑coated potato cubes onto the dough, then roll in breadcrumbs. For the ramen version, press crushed ramen onto the dough‑covered sausage before rolling in breadcrumbs. Ensure an even coating.

   Time: PT10M

7. Deep‑Fry the Corn Dogs

   Heat vegetable oil in a deep‑frying pan to 180 °C (350 °F). Gently lower the coated skewers into the oil. Fry on high heat for the first 30 seconds to set the coating, then reduce to medium heat and continue frying until the exterior turns golden brown, about 2‑3 minutes total. Turn occasionally for even color.

   Time: PT5M

   Temperature: 180°C

8. Finish and Serve

   Remove the corn dogs with tongs, drain on paper towels, and sprinkle with sugar to taste. Serve immediately with ketchup and mustard for dipping.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g