Korean Potato Hot Dog is a fun twist on a classic dish! It features a hot dog wrapped in a crunchy layer of crispy potato bits, making it extra tasty.
These tasty treats are perfect for a snack or meal on the go. I love how they combine salty and savory flavors that make my mouth water. Trust me, you’ll want to try this! 😋
Key Ingredients & Substitutions
Hot Dogs: You can use regular hot dogs or Korean sausages for a more traditional flavor. If you’re looking for a healthier option, turkey or plant-based sausages work well too!
Potatoes: I recommend russet potatoes for their great texture and ability to get crispy. If you’re in a pinch, Yukon Gold potatoes can also work, but they may be a bit creamier.
Cornmeal: This adds a nice crunch to the batter, but you can skip it if you don’t have any. Just use more flour instead, that’ll still work fine!
Panko Breadcrumbs: If you want extra crunch, definitely use panko. If not available, regular breadcrumbs can do the job, or even crushed crackers for a fun twist.
Korean Chili Sauce: Gochujang is a must for authentic flavor, but you can substitute with sriracha or your favorite hot sauce for a similar kick. Ketchup or barbecue sauce also works if you prefer something milder.
How Do You Get the Perfect Crispy Coating?
Coating the hot dogs for that crunchy texture is key! The steps you take here make all the difference.
- Start by rolling the hot dogs in a bit of flour. This helps the batter stick better.
- When mixing the batter, make sure it’s thick enough to cling to the hot dogs without dripping too much. You want a nice, even coat.
- Press the diced potatoes onto the coated hot dog firmly so they adhere well.
- Fry in hot oil (350°F or 175°C) for that golden color. Don’t rush this step; frying evenly is crucial for that crunch.
Let them drain on paper towels to avoid sogginess before serving. Enjoy your crispy Korean Potato Hot Dogs!
How to Make Korean Potato Hot Dog
Ingredients You’ll Need:
For the Hot Dog:
- 4 hot dogs or Korean sausages
For the Coating:
- 2 large russet potatoes
- 1 cup all-purpose flour
- 1/2 cup cornmeal (optional for extra crunch)
- 1 tsp baking powder
- 1/2 tsp sugar
- 1/4 tsp salt
- 3/4 cup milk (adjust as needed)
- 1 large egg
- Oil, for deep frying
- 1/2 cup panko breadcrumbs or diced cooked potatoes (for coating)
For Serving:
- Korean chili sauce (gochujang-based sauce) or ketchup for drizzling
- Mayonnaise (optional, for drizzling)
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Wooden skewers or sticks
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll spend about 10-15 minutes getting everything ready, and then another 15 minutes to fry and garnish your delicious hot dogs.
Step-by-Step Instructions:
1. Preparing the Potatoes:
Start by peeling the russet potatoes. Cut them into large chunks and parboil them in boiling water for about 10 minutes until they’re just cooked but still firm. Drain the potatoes, let them cool down a bit, and then cut them into small cubes.
2. Preparing the Hot Dogs:
Take the hot dogs (or Korean sausages) and carefully insert wooden skewers into each one, pushing the skewer all the way through to help them hold their shape while frying. Set the skewers aside.
3. Making the Batter:
In a bowl, mix together the all-purpose flour, cornmeal (if using), baking powder, sugar, and salt. In a separate small bowl, combine the egg and milk, then slowly pour this mixture into the dry ingredients while whisking. Keep whisking until you have a smooth batter that’s thick enough to coat the hot dogs.
4. Preparing the Coating:
You can choose to use the diced potatoes or panko breadcrumbs for coating. If you’re using diced potatoes, press them onto the batter-coated hot dog after dipping it in the batter. If you prefer panko breadcrumbs, keep them separate for a different texture.
5. Coating the Hot Dogs:
Before dipping your hot dog in the batter, roll it in a little flour first. This helps the batter stick better. Once floured, dip the hot dog into the batter until it’s evenly covered. Then, press the diced potatoes or panko breadcrumbs onto it firmly, so they adhere well.
6. Frying:
Heat oil in a deep pan or fryer to 350°F (175°C). Carefully place the coated hot dogs into the hot oil. Fry them until they’re golden brown and crispy, which should take about 3-5 minutes. Make sure to turn them occasionally to get all sides crispy.
7. Draining:
Once they are golden brown, carefully remove the hot dogs from the oil and place them on paper towels to drain any excess oil.
8. Serving and Garnishing:
Now, it’s time to serve your delicious hot dogs! Drizzle with Korean chili sauce or ketchup, and you can also add mayonnaise if you like. Sprinkle sesame seeds and chopped green onions on top for a nice finish.
9. Enjoy:
Serve the Korean Potato Hot Dogs hot, and enjoy them with your favorite dipping sauces! They make a fantastic snack or meal option!
This Korean Potato Hot Dog has a delightful crunchy potato exterior wrapping a savory hot dog, making it an irresistible treat you’ll want to make again and again! Enjoy every bite!
Can I Use Different Types of Sausages?
Absolutely! You can use hot dogs, Korean sausages, or even turkey or plant-based sausages if you prefer a healthier option. Just ensure they fit well on the skewer!
How Do I Make This Recipe Gluten-Free?
If you want a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure your hot dogs are also gluten-free. You can also use gluten-free breadcrumbs for coating!
How Can I Keep Leftovers Fresh?
Leftover hot dogs can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in an air fryer or bake in the oven at a low temperature to retain their crispiness!
Can I Prepare the Potatoes in Advance?
Yes, you can parboil and dice the potatoes a day in advance. Store them in an airtight container in the refrigerator, and assemble the hot dogs when you’re ready to fry for maximum freshness!
