Korean Crispy Potato Corn Dog
Korean Crispy Potato Corn Dog
Ingredients
For the Potato Corn Dogs
- 400 grams potatoes, 2 large, peeled and diced
- 20 ml water, or 1 1/2 to 2 tablespoons
- 4 sausages
- 4 skewers
- 60 grams tapioca starch, or 4 tablespoons
- 4 grams salt, or 2/3 teaspoon
- 8 grams sugar, or 2 teaspoons
- as needed oil, for frying
For the Buldak Cheese Dip
- 60 grams milk, or 4 tablespoons
- 40 grams cheddar cheese
- 20 grams buldak sauce, or 1 1/2 tablespoons
Instructions
- 1
Peel and dice the 400 grams of potatoes.
⏱️ 5 min
- 2
Place the diced potatoes into a blender. Add 20-30 ml of water. Blend until the mixture is completely smooth.
⏱️ 3 min
- 3
Pour the smooth potato mixture into a pan.
⏱️ 1 min
- 4
Cook the potato mixture on low heat, stirring constantly, until it becomes thick and paste-like and pulls away from the sides of the pan.
⏱️ 7 min
- 5
Remove the pan from the heat. Add 60 grams of tapioca starch, 4 grams of salt, and 8 grams of sugar to the potato paste. Mix thoroughly, kneading with a spatula if necessary, until a smooth, cohesive, and elastic dough forms.
⏱️ 5 min
- 6
Transfer the potato dough into a piping bag.
⏱️ 1 min
- 7
Skewer each sausage by inserting a long wooden skewer lengthwise.
⏱️ 2 min
- 8
Pipe the potato dough in a spiral around each skewered sausage, ensuring to leave slight gaps so that the sausage shows through.
⏱️ 4 min
- 9
Heat oil for frying in a deep pot or fryer to 170°C. Carefully place the potato corn dogs into the hot oil.
⏱️ 3 min•🌡️ 170
- 10
Fry the potato corn dogs for 4-5 minutes, or until they are golden brown and crispy.
⏱️ 5 min•🌡️ 170
- 11
While the corn dogs are frying, prepare the Buldak Cheese Dip. Heat 60 grams of milk on low heat in a small saucepan or microwave-safe bowl.
⏱️ 2 min
- 12
Add 40 grams of cheddar cheese to the heated milk and stir until the cheese is completely melted and the mixture is smooth.
⏱️ 2 min
- 13
Add 20 grams of Buldak sauce to the cheese mixture and mix until the dip is smooth and well combined.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Crispy Potato Corn Dog
For the Potato Corn Dogs
- 400 grams potatoes, 2 large, peeled and diced
- 20 ml water, or 1 1/2 to 2 tablespoons
- 4 sausages
- 4 skewers
- 60 grams tapioca starch, or 4 tablespoons
- 4 grams salt, or 2/3 teaspoon
- 8 grams sugar, or 2 teaspoons
- as needed oil, for frying
For the Buldak Cheese Dip
- 60 grams milk, or 4 tablespoons
- 40 grams cheddar cheese
- 20 grams buldak sauce, or 1 1/2 tablespoons
Instructions
- 1
Peel and dice the 400 grams of potatoes.
⏱️ 5 min - 2
Place the diced potatoes into a blender. Add 20-30 ml of water. Blend until the mixture is completely smooth.
⏱️ 3 min - 3
Pour the smooth potato mixture into a pan.
⏱️ 1 min - 4
Cook the potato mixture on low heat, stirring constantly, until it becomes thick and paste-like and pulls away from the sides of the pan.
⏱️ 7 min - 5
Remove the pan from the heat. Add 60 grams of tapioca starch, 4 grams of salt, and 8 grams of sugar to the potato paste. Mix thoroughly, kneading with a spatula if necessary, until a smooth, cohesive, and elastic dough forms.
⏱️ 5 min - 6
Transfer the potato dough into a piping bag.
⏱️ 1 min - 7
Skewer each sausage by inserting a long wooden skewer lengthwise.
⏱️ 2 min - 8
Pipe the potato dough in a spiral around each skewered sausage, ensuring to leave slight gaps so that the sausage shows through.
⏱️ 4 min - 9
Heat oil for frying in a deep pot or fryer to 170°C. Carefully place the potato corn dogs into the hot oil.
⏱️ 3 min•🌡️ 170 - 10
Fry the potato corn dogs for 4-5 minutes, or until they are golden brown and crispy.
⏱️ 5 min•🌡️ 170 - 11
While the corn dogs are frying, prepare the Buldak Cheese Dip. Heat 60 grams of milk on low heat in a small saucepan or microwave-safe bowl.
⏱️ 2 min - 12
Add 40 grams of cheddar cheese to the heated milk and stir until the cheese is completely melted and the mixture is smooth.
⏱️ 2 min - 13
Add 20 grams of Buldak sauce to the cheese mixture and mix until the dip is smooth and well combined.
⏱️ 1 min