Korean Potato Hot Dog is a fun twist on the classic hot dog! It features a juicy sausage wrapped in stretchy, gooey cheese and coated with crispy potatoes. Yum!
This snack is perfect for a day of fun, whether you’re at a festival or just relaxing at home. I love to drizzle it with ketchup and mustard for that extra kick—so good! 😋
Key Ingredients & Substitutions
Hot Dogs: You can use regular beef or pork hot dogs, but feel free to try chicken or veggie sausages for a healthier or meat-free option! I often go for turkey dogs, which work just fine.
Cheese: Mozzarella is the classic choice for that stretchy texture. If you’re looking for a strong flavor, you could use cheddar or Pepper Jack for a little spice. Just make sure it melts well!
Potatoes: Russet or Yukon Gold potatoes are best for this recipe because they get crispy on the outside. If you’re short on time, you can use frozen hash browns, but make sure to thaw them before using.
Panko Breadcrumbs: If you don’t have panko, regular breadcrumbs work too, but the texture won’t be as crispy. For a gluten-free option, you can use crushed cornflakes instead!
How Do I Get the Perfect Crispy Coating?
The key to that outer crunch is all about the coating process and frying technique. Here are some tips:
- Make sure your batter is thick enough to stick to the sausages but not too thick that it won’t coat them smoothly.
- After dipping, press the potato cubes gently onto the batter to make sure they adhere. This creates a sturdy and crispy crust.
- Keep the oil temperature consistent. Too low, and they’ll soak up oil; too high, and they’ll burn. Use a thermometer for the best results!
- Carefully fry only a few at a time to avoid crowding, which can drop the oil temperature.
By following these tips, you’ll achieve that satisfying crunch everyone loves! Enjoy making these fun snacks! 🎉
How to Make Korean Potato Hot Dog
Ingredients You’ll Need:
For the Hot Dogs:
- 4 hot dogs or sausages
- 4 sticks of mozzarella cheese (string cheese sticks or block cut into sticks)
For the Potato Coating:
- 2 medium potatoes, peeled and diced into small cubes
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup milk (adjust as needed)
- 1 large egg
- 1 cup panko breadcrumbs (optional for extra crispiness)
For Frying and Garnishing:
- Vegetable oil (for deep frying)
- 2 green onions, finely chopped (for garnish)
- 2 tablespoons fried garlic flakes or crispy fried shallots (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Ketchup and/or Korean sweet chili sauce for dipping or drizzling
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. Get ready for a fun cooking experience while you make these delicious treats from start to finish!
Step-by-Step Instructions:
1. Prepare the Potato Coating:
Start by peeling and dicing the potatoes into small, even cubes (about 1/2 inch is great!). Boil or steam those potato cubes for 5-7 minutes until they’re just slightly tender but still hold their shape. Drain them and let them cool down. While they cool, you’re going to get the hot dogs ready.
2. Prepare the Hot Dogs:
Grab your hot dogs and skewer each one with a wooden stick or skewer. Make sure to leave some space at the bottom for easy handling—this will help when you’re frying them later!
3. Cut the Cheese:
If you’re using mozzarella cheese sticks, cut them roughly the same length as your hot dogs. For each skewer, you can thread the sausage and cheese together, or just wrap the cheese around the hot dog for a cheesy center. This is what makes the dish so gooey and delicious!
4. Make the Batter:
In a mixing bowl, whisk together the flour, sugar, salt, and baking powder. Then, add in the egg and milk, beating until you get a thick but smooth batter. The batter should be thick enough to coat the sausage and cheese well but still pour easily from a spoon. Feel free to adjust the milk to get the right consistency!
5. Heat the Oil:
In a deep pan or fryer, heat vegetable oil to 320-350°F (160-175°C). This is the ideal temperature for frying, making sure they turn out crispy without burning. If you don’t have a thermometer, you can test the oil by dropping a little batter in it; if it sizzles and rises, you’re good to go!
6. Coat the Hot Dogs:
Spread your cooled potato cubes on a plate or shallow dish. Take each sausage-cheese skewer, dip it into the batter, and coat it well. Then, roll it in the potato cubes, gently pressing so they stick nicely to the surface.
7. Fry Them Up:
Carefully place the coated hot dogs into the hot oil. Fry until golden and crispy for about 3-5 minutes, turning them occasionally for even cooking. This is where the magic happens!
8. Drain and Garnish:
Once done, remove the hot dogs from the oil and drain them on paper towels. Now it’s time to add some flair! Drizzle your favorite ketchup or Korean sweet chili sauce on top. Then sprinkle on the chopped green onions, crispy fried garlic flakes, and sesame seeds for that finishing touch.
9. Serve and Enjoy:
Your crispy and cheesy Korean Potato Hot Dogs are ready! Serve them hot and enjoy the delightful combination of crispy potato coating, savory sausage, and gooey cheese inside. Perfect for sharing or enjoying all by yourself!
Can I Use Different Types of Sausages?
Absolutely! You can use beef, pork, chicken, or even vegan sausages to suit your taste. Just make sure they cook well during frying!
What If I Don’t Have Panko Breadcrumbs?
No problem! You can substitute regular breadcrumbs, but the texture won’t be as crispy. For a gluten-free option, crushed cornflakes or ground oats work well too!
Can I Make These in Advance?
It’s better to fry them fresh for the best texture. However, if you need to prepare ahead, you can assemble the hot dogs and keep them in the fridge until you’re ready to fry. Just make sure to coat them right before frying!
How Can I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, it’s best to use an oven to retain the crispiness, heating at 350°F (175°C) until warmed through.
