Korean Kogo by Chef Philli

0 Ratings
Servings
Servings 5 people
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Ingredients

  • 300g Plain flour
  • 40g Sugar
  • ½ tsp Salt
  • 1 tsp Baking powder
  • 30g Cornmeal
  • 1 Egg
  • 130ml Milk
  • 5 x 28cm Chilli Beef Giant Frankfurters from The Sausage Man
  • 5 Long, flat skewers
  • 200g Lamb Weston Crispy Cubes, chopped
  • Squeeze of ketchup
  • Squeeze of mustard

Preparation

This Korean street food hot dog is served on a flat stick (to stop it spinning!).  It’s dipped in batter and coated in chopped potato cubes which crisp up beautifully when fried, and is served dressed with ketchup and mustard!

  1.  Place the flour, sugar, salt, baking powder, cornmeal, egg and milk in a large jug and mix well with a hand blender
  2. Place each sausage onto a flat skewer.  Dip into the jug of batter, then roll in the chopped crispy cubes
  3. Deep fry in hot oil for 4 minutes or until golden and crisp
  4. Top with ketchup and mustard before serving