Christina Chow

Print Recipe

Equipment

Mei Wok

Ingredients

6 smokies pre-cooked
6 mozzarella sticks cut into 1.5" x 6" pieces
6 wooden skewers substitute for chopsticks
1 potato peeled and cubed into 1 cm pieces
1 package crushed ramen noodles Buldak Cheese
½ cup Panko
½ cup corn flakes optional
2-3 cups canola/vegetable oil
1-2 tbsp tapioca starch
⅛ cup flour dusting your smokies and cheese

Dough Batter

2 tsp active yeast
2 tbsp sugar
1 ¼ cup warm water
1 ¾ cup flour
1 tsp salt

Spicy Buldak Cheese Sauce

1 packet Buldak spicy sauce
⅛ cup Japanese Kewpie mayo

Condiments

ketchup
mustard
Japanese Kewpie mayo
Furikake flakes
⅛ cup sugar for dusting

Instructions

Active the yeast with warm water and sugar. Set aside for 5 mins for the yeast to bloom. Combine yeast mixture into a bowl with flour and salt. Mix using a spatula until there are no visible lumps. Cover with saran wrap or a tea towel, set aside for 1 hour to rise. Pour into a loaf pan or tall glass to make the process easier in coating your hot dogs.
Rinse your potatoes in cold water to help release excess starch. Cut into 1 cm x 1 cm pieces. Blanch in boiling water for 2 minutes. Drain and pat dry. Combine in 1-2 tbsp tapioca starch. Set aside.
Measure your skewers and trim accordingly to fit your fryer/cast iron pan. Skewer the smokies, mozzarella sticks. If you decide to to half smokies and half mozzarella, make sure that your mozzarella is on the top half of the stick to ensure the cheese doesn't melt out. Set aside in the refrigerator until we assemble them.
Heat up 2-3 cups of oil into the wok. You want to add enough oil so that it is deep enough to cover half way up the hot dog once the hot dog is placed in. Heat to 350°F.
Remove the skewers from the refrigerator. Dust them lightly with flour to ensure that the batter will stick to it better. Carefully dip the skewer into the batter and wrap the batter around like coils or "wrapping a mummy", ensuring the entire hot dog is covered in batter. Remove excess batter as you don't want the coating to be too thick as it will expand in the oil.
Carefully roll/cover the hot dog with your choice of toppings: potatoes, ramen noodles, Panko. To ensure that there are no "sticky" parts left over, roll it in Panko afterwards and carefully "pat" the sits of the hot dog to ensure that the toppings stick to the hot dog.
Carefully place it into the oil and fry on either side for 2-3 minutes until golden brown.
Remove, drain, and dust with 1 tbsp of sugar right away to ensure that it sticks to the hot dog while hot. Drizzle with your choice of condiment!

Recipe submitted by Christina Chow

Spicy Cheesy Korean Hot Dogs

I’ve been seeing so many videos of that classic cheese pull and I was inspired by the Buldak Spicy Ramen and made Korean hot dogs! The batter is so similar to bakery style buns, it’s chewy, light, and super fluffy!

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For more recipes, check out my cooking instagram @cookingwithchow https://www.instagram.com/cookingwithchow/?hl=en

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INGREDIENTS:

6 smokies pre-cooked
6 mozzarella sticks cut into 1.5″ x 6″ pieces
6 wooden skewers substitute for chopsticks
1 potato peeled and cubed into 1 cm pieces
1 package crushed ramen noodles Buldak Cheese
½ cup Panko
½ cup corn flakes optional
2-3 cups canola/vegetable oil
1-2 tbsp tapioca starch
⅛ cup flour dusting your smokies and cheese

Dough Batter

2 tsp active yeast
2 tbsp sugar
1 ¼ cup warm water
1 ¾ cup flour
1 tsp salt

Spicy Buldak Cheese Sauce

1 packet Buldak spicy sauce
⅛ cup Japanese Kewpie mayo

Condiments

ketchup
mustard
Japanese Kewpie mayo
Furikake flakes
⅛ cup sugar for dusting

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DIRECTIONS:

Active the yeast with warm water and sugar. Set aside for 5 mins for the yeast to bloom. Combine yeast mixture into a bowl with flour and salt. Mix using a spatula until there are no visible lumps. Cover with saran wrap or a tea towel, set aside for 1 hour to rise. Pour into a loaf pan or tall glass to make the process easier in coating your hot dogs.
Rinse your potatoes in cold water to help release excess starch. Cut into 1 cm x 1 cm pieces. Blanch in boiling water for 2 minutes. Drain and pat dry. Combine in 1-2 tbsp tapioca starch. Set aside.
Measure your skewers and trim accordingly to fit your fryer/cast iron pan. Skewer the smokies, mozzarella sticks. If you decide to to half smokies and half mozzarella, make sure that your mozzarella is on the top half of the stick to ensure the cheese doesn’t melt out. Set aside in the refrigerator until we assemble them.
Heat up 2-3 cups of oil into the wok. You want to add enough oil so that it is deep enough to cover half way up the hot dog once the hot dog is placed in. Heat to 350°F.
Remove the skewers from the refrigerator. Dust them lightly with flour to ensure that the batter will stick to it better. Carefully dip the skewer into the batter and wrap the batter around like coils or “wrapping a mummy”, ensuring the entire hot dog is covered in batter. Remove excess batter as you don’t want the coating to be too thick as it will expand in the oil.
Carefully roll/cover the hot dog with your choice of toppings: potatoes, ramen noodles, Panko. To ensure that there are no “sticky” parts left over, roll it in Panko afterwards and carefully “pat” the sits of the hot dog to ensure that the toppings stick to the hot dog.
Carefully place it into the oil and fry on either side for 2-3 minutes until golden brown.
Remove, drain, and dust with 1 tbsp of sugar right away to ensure that it sticks to the hot dog while hot. Drizzle with your choice of condiment!