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Kim Pham*-40 Emily Chan*-45 Betsy Ding*-45 Emerald Chan*-45

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White Bread Corn Dogs Recipe

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BY: Kim Pham

White Bread Corn Dogs Recipe

Equipment Needed

small bowl

whisk

medium pot

cutting board

chef’s knife

rolling pin

pastry brush

heavy bottom pot

plate

bamboo skewers

Cooking Time

15

minutes

Serving Count

4

servings

Ingredients

  • 1 Omsom Korean Spicy Bulgogi Starter
  • 4 medium-sized hot dogs (we like beef sausages)
  • 4 slices white bread (Wonderbread works well)
  • 2 eggs
  • 4 slices of mozzarella cheese
  • 1 cup bread crumbs (add more if needed)
  • 3 cups neutral cooking oil
  • bamboo skewers (optional)

Serve with:

Enjoy with your preferred condiments + sprinkle with sugar for added texture + sweetness!

Instructions

Prep your protein:

  1. Crack eggs into a bowl, and whisk together to create an egg wash.
  2. Boil hot dogs according to instructions, and set aside to cool down.
  3. Cut off crusts of the sliced white bread, and flatten bread using a rolling pin until very thin.
  4. Brush the edge of flattened bread with egg wash, and spread some of the Omsom starter on bread. Layer with shredded mozzarella cheese.
  5. Place hot dog on top of cheese near the edge of bread closest to you. Roll bread around hot dog like a burrito, and pinch the sides to seal.
  6. Dip the assembled corn dog into the egg wash, and then coat with bread crumbs.


Let’s get cooking!

  1. Heat oil in a heavy-bottom pot on high. Once hot, fry corn dogs on medium heat for 2-3 minutes, until golden. Remove from pot and dry corn dogs on a paper-towel lined plate.
  2. Skewer corn dogs with bamboo sticks (optional). Serve and enjoy!

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