Korean Hot Dogs on a Stick2015-06-29
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Korean Hot Dogs on a Stick
The South Koreans have some wonderful variation on the American hot dog on a stick. When I visited Seoul, I was surprised to discover that hot dogs are a common street food available almost everywhere. It turns out that Seoul is full of artisan hot dog vendors who wrap their hot dog creations in bacon, french fried or mashed potatoes, or nori (seaweed) then deep fried them to perfection. I spotted several hot dog vendors in the narrow alleys of Mekong-dong alone and a several more in the neighboring Namdaemun Market. Since these hot dog wonders are served on a stick, they make the perfect food to eat as you walk.
The following recipe is for a simple hot dog you would find being sold by a street food vendor in South Korea.
4 all beef hot dogs
4 wooden skewers
2 cups of Planko or Japanese breadcrumbs
3-4 cups of vegetable oil for deep frying
1 cup of plain flour
1 cup cornstarch flour
1/2 teaspoon of baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
6 Tablespoons of Ketchup
2 Tablespoon of Sriracha hot sauce
2 Tablespoon of Sugar
Insert the wooden skewers into the ends of each hot dog. Leave enough of the skewer sticking out so you can hold the hot dog later. Mix all the ingredients for the batter together in a bowl so that it makes a thick paste.
In a saucepan put a reasonable amount of oil so you can deep fry the hot dogs 2 at a time. Put the breadcrumbs on a plate. Once the oil is hot, dip each hot dog in the batter and in then the breadcrumbs. Put them in the saucepan and fry until golden brown.
When cooked remove from pan and place on a plate with a paper towel to cool so you can eat.
While the hot dogs are cooling, make the dipping sauce by mixing together 3 tablespoons of ketchup, 2 tablespoons of sriracha sauce and 2 tablespoons of sugar.
Korean hot dog vendors have taken the basic deep fried hot dog and created some wonderful variations. See what I mean.