Korean French Fries Corn Dog (Gamja-hotdog)

Steps

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1. 1
   Prepare the yeast mixture: combine 1 cup warm water, 2 tablespoons sugar, and 1 package of active dry yeast. Mix well and let sit for a couple of minutes until the yeast is fully dissolved.
   ▶ ≈1:22
2. 2
   Make the dough: add 1/2 teaspoon salt and 1¾ cups flour to the yeast mixture. Mix well using a rice scoop, ensuring no lumps remain. The dough should be smooth.
   ▶ ≈2:07
3. 3
   Let the dough rise: set the dough aside and allow it to ferment for 1 hour.
   ▶ ≈3:46
4. 4
   Prepare the potatoes: peel and cut the potatoes (about 1 pound) into small cubes approximately 1/4 inch in size.
   ▶ ≈4:00
5. 5
   Blanch the potatoes: boil the potato cubes for 2 minutes to remove starch. Drain and rinse with cold water.
   ▶ ≈4:46
6. 6
   Dry the potatoes: pat them dry thoroughly with a cotton cloth or paper towels, then lightly coat with flour so they adhere better to the batter.
   ▶ ≈6:00
7. 7
   Skewer the hot dogs: push wooden chopsticks through the center of each hot dog, securing them firmly. Cut hot dogs in half if you want to make smaller versions.
   ▶ ≈7:04
8. 8
   Heat the oil: warm corn oil to about 160°C (320°F) in a deep pot with about 3 inches of oil. Prepare about 1/2 cup of bread crumbs for coating.
   ▶ ≈7:48
9. 9
   Coat with batter and fries: mix the blanched potatoes with the bread crumbs. Dip each skewered hot dog into the risen dough, then roll it in the potato and bread crumb mixture until well coated.
   ▶ ≈8:35
10. 10
    Deep fry: carefully place the coated hot dogs into the hot oil and fry for 5 to 6 minutes until golden brown and crispy. You can fry multiple at once.
    ▶ ≈9:05
11. 11
    Drain: remove the fried hot dogs using a slotted strainer or wire basket and drain off excess oil.
    ▶ ≈9:55
12. 12
    Add sugar topping (optional): while the hot dogs are still warm, optionally sprinkle with 2 tablespoons of sugar to create a sweet and savory flavor combination.
    ▶ ≈11:10
13. 13
    Finish with condiments: drizzle with ketchup and yellow mustard to taste. Enjoy while hot and crispy.
    ▶ ≈12:03