Korean French Fries Corn Dog (Gamja-hotdog)

Prepare 1 cup of warm water by mixing 1/2 cup of hot water with 1/2 cup of cold water.

In a bowl, combine the warm water and sugar, stirring until the sugar dissolves. Then, sprinkle the active dry yeast over the water.

Let the yeast mixture sit for a few minutes until the yeast is fully dissolved and activated.

Add salt and all-purpose flour to the yeast mixture.

Mix with a spatula until a smooth, sticky dough forms, ensuring there are no lumps.

Cover the bowl and let the dough ferment in a warm place for about 1 hour, or until it has risen and is bubbly.

Peel the potato, then dice it into small 1/4-inch cubes. Soak the diced potatoes in a bowl of water to remove excess starch.

Bring a pot of water to a boil. Drain the potatoes and blanch them in the boiling water for 2 minutes.

Drain the blanched potatoes, rinse them under cold water, and dry them completely using a cloth or paper towels.

Toss the dried potatoes with 2 tablespoons of all-purpose flour until they are lightly coated.

Pat the hot dogs dry with a paper towel and insert a wooden skewer or chopstick into each one.

Heat about 3 inches of cooking oil in a pan to 320°F (160°C).

On a baking sheet, spread out the flour-coated potatoes and breadcrumbs.

Take a skewered hot dog and coat it evenly with the risen dough by dipping and twirling.

Roll the battered hot dog over the diced potatoes, pressing gently so they stick. Then, roll it in the breadcrumbs for a final coating.

Carefully place the corn dog into the hot oil and fry for 5-6 minutes, turning it occasionally until all sides are golden brown and crispy.

Remove the corn dog from the oil and place it on a strainer or wire rack to drain.

While the corn dogs are still hot, roll them in sugar to coat.

Drizzle generously with ketchup and mustard before serving.