Korean Corn Dogs - Korean Classic
K-dogs have become a street-food hit. On a busy day the Bunsik fast food outlet in Soho London sells a
K-dog every 20 seconds.* These are a great addition as a snack, starter, side or can be served as a main with a side of fries. These can be eaten across all dayparts. Check out our easy recipe below to give them a try.
Ingredients
Number of portions
INGREDIENTS
Either buy pre-made corn dogs or make your own:
TO MAKE THE BATTER:
1 Eggs
250ml Milk
1/2 tbsp Sugar
Pinch Salt
250g Wheat flour
TOPPING
50ml Mayonnaise
50ml Santa Maria Fermented Chili Sauce
TO MAKE THE DOG:
400g Chicken mince
10g Santa Maria Chili & Sesame Seasoning Or 5 hot dog sausages
TO BUILD:
5 Bamboo sticks
200g Egg noodles, crushed
How to prepare
Mix eggs, milk, sugar, and salt. Whisk in the flour until the batter is smooth. Chill.
Mix the chicken mince with Santa Maria Chili & Sesame Seasoning. Shape the mince around the Bamboo sticks like a thick sausage. Cover and refrigerate.
Crush the egg noodles into flakes and spread on a tray. Pour the batter into a tall, narrow jug.
Dip chicken mince skewers in batter and roll in crushed noodles. Fry at 180 degrees until golden brown and crispy. Place on a rack.
Dress them with mayonnaise and fermented chili sauce
Recipe categories
Food