Sausage dishes
Korean corn dogs
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Sausages on sticks wrapped in airy yeast batter and crisp panko. The common English name does not mean the batter contains cornmeal. This is the plain sausage version without potato cubes or a cheese centre.
Timing
- Preparation: about 20 minutes
- Rising: about 60 minutes
- Frying: about 15 minutes in two batches
- Total time: about 1 hour 35 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 520 kcal
- Protein
- ≈ 15.9 g
- Carbohydrates
- ≈ 58.2 g
- Fat
- ≈ 24 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 240 g frankfurters, all batter and 80 g breadcrumbs as a panko comparison. Estimated oil absorption: 32 g for four pieces. Optional extra sugar, ketchup and mustard are excluded.
Quantity assumptions and ingredient mapping
- 4 fully cooked frankfurter sausages, about 60 g each · ≈ 240 g · Assumed quantity / reference product
- 80 g panko breadcrumbs · ≈ 80 g · Assumed quantity / reference product
- 1 l neutral frying oil; not all is absorbed · ≈ 32 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 fully cooked frankfurter sausages, about 60 g each
- 220 g wheat flour
- 180 ml lukewarm water
- 4 g instant dried yeast
- 20 g sugar
- 3 g salt
- 80 g panko breadcrumbs
- 1 l neutral frying oil; not all is absorbed
- Optional: 10 g sugar for dusting
- Optional: 30 g each ketchup and mustard
Instructions
- Stir flour, yeast, sugar, salt and lukewarm water for 3 minutes to a thick, sticky batter. Cover and rise for about 60 minutes until visibly expanded.
- Pat sausages very dry and thread lengthways onto four sturdy food-safe wooden sticks. Put panko on a shallow plate. Fill a deep, sufficiently wide pan no more than halfway with oil and heat to 165–170 °C.
- Using damp hands or a spoon, cover each sausage completely with one quarter of the sticky batter. Roll immediately in panko and press the crumbs on gently. Leave no exposed sausage.
- Carefully add two skewers at a time and fry for about 6–7 minutes, turning several times. The coating should be golden all over and cooked through inside. Check oil temperature again before the second batch.
- Drain on kitchen paper. If desired, dust lightly with extra sugar and drizzle with ketchup and mustard. Cool briefly and eat warm, taking care with the sticks.
Tips
- Do not use raw sausages: the stated cooking time assumes fully cooked frankfurters.
- The potato-coated version is often called gamja-hotdog and needs additional preparation; this coating is deliberately simple.
