Korean Hot Dogs

• 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 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp 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

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
6. Put the breadcrumbs into another shallow bowl
7. When the fryer is up to temperature, dip the frankfurters into the batter then gently toss each one in the breadcrumbs
8. Place carefully into the fryer and cook for about 5-6 minutes or until golden brown and completely heated through. Drain on kitchen paper
9. Warm the hot dog rolls if liked then open and add some kimchi and a few cucumber ribbons
10. Add a hot sausage then drizzle over the gochujang sauce, close the lids and serve

Bon appétit!