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Korean Hot Dog
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Korean Hot Dogs

Prep: 30 minutes Serves: 6

When Seoul meets Paris

Seoul meets Paris with these delicious Korean Hot Dogs, filled with panko fried sausages and gochujang sauce, all inside a golden brioche hot dog roll.

Ingredients

6 St Pierre Brioche Hot Dog Rolls
6 frankfurter sausages
50g cornflour
50g plain flour, plus an extra spoonful
Good pinch sea salt
100ml chilled sparkling water
100g panko breadcrumbs
7cm piece cucumber
Kimchi
2 spring onions, finely sliced

For the Gochujang sauce:
2 tbs gochujang paste
1 tbs soy sauce
1 tbs rice wine vinegar
1 clove garlic, crushed
2 tsp toasted black or white sesame seeds
2 tsp white sugar
2 tsp grated ginger
1 tsp sesame oil

Method

  1. Turn on the deep fat fryer to 180C.
  2. Whisk together all of the ingredients for the gochujang sauce in a small bowl then set aside
  3. Using a vegetable peeler, make ribbons from the cucumber and set aside.
  4. Take the frankfurters out of their pack or jar and dry on kitchen paper then toss in a little plain flour
  5. In a bowl, whisk together the cornflour, plain flour and salt, then gradually whisk in the sparkling water to make a smooth batter. Put the breadcrumbs into another shallow bowl
  6. When the fryer is up to temperature, dip the frankfurters into the batter then gently toss each one in the breadcrumbs. Place carefully into the fryer and cook for about 5-6 minutes or until golden brown and completely heated through. Drain on kitchen paper
  7. Warm the hot dog rolls if liked then open and add some kimchi and a few cucumber ribbons. Add a hot sausage then drizzle over the gochujang sauce, close the lids and serve

Bon appétit!

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