Main ingredients 🥩
All-purpose flourRice flourSugarSaltYeastMozzarella cheeseSausageBreadcrumbsCooking oil
Ttukdak Hyung's Korean-style Hot Dog
A street-style hot dog made with a chewy fermented dough mixed with rice flour, filled with mozzarella cheese and sausage, and fried until crispy.
🙋 Recommended for
- ⭐ Those who want to enjoy a homemade version of the famous cheese-pull hot dog from specialty shops.
- ⭐ Those who prefer a much chewier and fluffier bread coating than dough made with only wheat flour.
- ⭐ Those who want to make a special homemade snack with care for children or family.
Ingredients needed 🛒2 servings
- All-purpose flour (as needed)
- Rice flour (as needed)
- Sugar (a little)
- Salt (a little)
- Yeast (a little)
- Lukewarm water (as needed)
- Mozzarella cheese (as needed)
- Sausage (as needed)
- Breadcrumbs (as needed)
- Cooking oil (plenty)
Recipe 🍳
- In a large bowl, mix all-purpose flour, rice flour, sugar, salt, and yeast. Gradually add lukewarm water and mix until you have a smooth, lump-free dough.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for about 1 hour, until the volume has doubled and the dough is puffy.
- Thread a plump sausage and a thick piece of mozzarella cheese onto a wooden skewer or stick, alternating as desired.
- Dip the cheese and sausage skewer into the fermented dough, turning it to coat evenly all around.
- Coat the dough-covered skewer with breadcrumbs, pressing gently with your hands to ensure the crumbs adhere tightly without gaps.
- Heat plenty of cooking oil in a deep pan. Fry the breaded hot dog, turning it occasionally, until golden brown all over.
- Drain the fried hot dog on paper towels, then while still warm, roll it in sugar to coat evenly. Serve.
- Make a sticky dough with all-purpose flour, rice flour, yeast, etc., and let it rise at room temperature for 1 hour.
- Thread cheese and sausage onto a skewer, coat with the fermented dough, then thoroughly coat with breadcrumbs.
- Fry in hot oil until golden brown, then generously coat with sugar to taste.
Cooking tips 💡
- The water used for the dough should be lukewarm to the touch, not cold, so the yeast remains active and fermentation proceeds vigorously.
- To prevent melted cheese from leaking out during frying, make sure to coat the dough and breadcrumbs evenly and tightly without gaps.
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