Korean Cream Cheese Hotdog
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
A skewered sausage gets a log of chilled cream cheese pressed alongside, then batter and breadcrumbs before frying.
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The batter has to cover the cheese right to the ends, and frozen cream cheese runs even less. Under the crumb shell, the cheese melts and comes through with the sausage in each bite.
Ingredients
Instructions
- 1
Chill the 60g cream cheese until firm enough to hold its shape.
Skewer the 2 sausages, then either press the cream cheese alongside each sausage or slit the sausages lengthwise and tuck the cheese inside.
- 2
Put 150g flour, 1 egg, and 100ml milk in a bowl and mix until no dry flour remains.
The batter should fall slowly from a spoon, thick enough to cling without sliding off.
- 3
Hold each stick and dip it into the batter, rotating until the sausage and cream cheese are fully covered.
If any cheese is exposed, cover it with more batter so it does not leak during frying.
- 4
Spread 80g breadcrumbs on a wide plate and roll the battered sticks through them.
Press gently with your hand so the crumbs adhere firmly and the coating does not fall away in the oil.
- 5
Heat 500 ml cooking oil to 170°C.
Fry the hotdogs, turning them and checking from 2 to 3 minutes. Do not judge by crust color alone: cook until the thickest part reaches 74°C at the center and the batter has no wet, raw layer. Reduce the heat if the crust darkens too soon.
- 6
Transfer to a rack and drain for about 30 seconds.
Serve while the crust is still crisp, with ketchup or sugar if desired, and eat before the cream cheese cools and firms up.
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