Korean Potato Hot Dog is a fun and tasty twist on the classic hot dog. It features a hot dog wrapped in stretchy dough and coated in crunchy potato pieces. Yum!
Honestly, what’s not to love? It’s crispy on the outside and soft on the inside. I like to dip mine in ketchup or sweet chili sauce. Perfect for a snack or a fun meal! 🌭🥔
Key Ingredients & Substitutions
Hot Dogs: Any type you like works well—beef, pork, or turkey. For a healthier choice, consider using plant-based sausages if you’re vegan or vegetarian.
All-Purpose Flour: This is essential for the dough. If you’re gluten-free, you can try a gluten-free flour blend, but the texture may vary.
Potatoes: I use Yukon Gold for their creaminess. If you’re in a pinch, frozen diced potatoes can be a great shortcut—just skip the boiling step!
Shredded Mozzarella: It’s optional, but it adds a delightful cheesy stretch. You can use cheddar or even skip the cheese altogether if you’re keeping it lighter.
Panko Breadcrumbs: Adds extra crunch! If you don’t have panko, any breadcrumbs will do, but they will be less crispy. You can also crush cornflakes for a unique twist.
How Do You Get a Perfectly Crispy Coating?
The crunch of the potato coating is what makes this dish special! Here are some simple steps to achieve that perfect crunch:
- When cutting the potatoes, make sure they’re small cubes so they cook through quickly and stick well to the dough.
- Make sure your oil is hot enough (around 350°F/175°C). If it’s too cool, the hot dogs will be greasy; if too hot, they’ll burn before cooking through.
- Try not to overcrowd the pan. Fry in batches if needed to ensure each hot dog gets that crispy exterior!
Let them cool on a paper towel after frying to keep them crispy and enjoy the deliciousness!
How to Make Korean Potato Hot Dog
Ingredients You’ll Need:
- 4 hot dogs or sausages
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- ½ cup warm milk (about 110°F/43°C)
- 1 large egg
- 1 cup shredded mozzarella cheese (optional)
- 2 medium potatoes, peeled and diced into small cubes
- 1 cup panko breadcrumbs or crushed crispy potato chips for extra crunch (optional)
- Sesame seeds for coating
- Vegetable oil for deep frying
- Green onions, chopped (for garnish)
- Ketchup or sweet chili sauce (for dipping)
How Much Time Will You Need?
This tasty recipe takes roughly 1 hour and 15 minutes total. You’ll spend about 15 minutes preparing the dough and ingredients, followed by 1 hour for the dough to rise. The cooking time will take about 10 minutes. Then, just let it cool a bit before serving.
Step-by-Step Instructions:
1. Prepare the Dough:
In a mixing bowl, combine the flour, sugar, salt, and instant yeast. Pour in the warm milk and add the egg. Stir everything together until you get a sticky dough. Knead this dough on a floured surface for about 5-7 minutes until it feels smooth and elastic. Cover it with a towel and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
2. Prepare the Potatoes:
While the dough is rising, peel and dice your potatoes into small cubes. Boil or steam them for about 3-5 minutes until they are just tender but not falling apart. Drain them well and let the cubes cool down.
3. Assemble the Hot Dogs:
Once your dough has risen nicely, divide it into 4 equal parts. Roll each piece into a rectangular shape. If you’re using mozzarella cheese, lay a strip in the center of the dough; then place a hot dog on top. Roll the dough around the hot dog tightly and seal all the edges to keep everything inside.
4. Coat with Potatoes and Sesame:
Take each wrapped hot dog and roll it in the diced potato cubes. Gently press so the potatoes stick well. After that, roll each one in sesame seeds to add extra flavor and crunch.
5. Fry the Hot Dogs:
In a deep pan or fryer, heat vegetable oil to about 350°F (175°C). Carefully place your coated hot dogs into the hot oil. Fry them for about 3-5 minutes or until they turn golden brown and crispy all over. Remember to turn them occasionally so they cook evenly!
6. Drain and Serve:
Once golden, take the hot dogs out and let them drain on paper towels to absorb excess oil. Before serving, sprinkle with chopped green onions for a nice touch. Pair them with ketchup or sweet chili sauce for dipping, and you’re ready to enjoy!
Enjoy your deliciously crispy and hearty Korean Potato Hot Dogs!
Can I Use Different Types of Sausages?
Absolutely! Feel free to use beef, pork, chicken, or even plant-based hot dogs depending on your preference. Just make sure they fit in the dough and will cook through properly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness.
Can I Prepare the Dough in Advance?
Yes, you can! If you want to make the dough ahead of time, let it rise as instructed, then you can refrigerate it instead of letting it rise at room temperature. Use within 24 hours for the best results. Just let it come to room temperature before assembling.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs will work fine, though they may not be as crunchy. Alternatively, crushed cornflakes or even some crushed potato chips can add a fun twist to the coating!
