GAMJA HOT DOG
Corn dogs are loved by so many in Korea because they are easy to eat and carry as you walk around the busy streets of Myeong-dong, Gangnam or Dongdaemun in Seoul. They hold a great place in my heart because they remind me of times with my mom. Exhausted from hours of shopping, we would drop by a small blue pick-up truck that sold a variety of corn dogs and fried them on the spot. This recipe is close to what I eat in Korea, with a soft bread-like coating encasing the hot dog, and delicious crunchy bits of French fries on the exterior.
Provided by Food Network Kitchen
Time 30m
Yield 6 corn dogs
Number Of Ingredients 11
Steps:
- Pat dry the hot dogs and thread each three-quarters of the way onto an 8-inch wooden skewer. Set aside.
- Spread the fries in a large shallow dish or baking sheet.
- Heat 3 to 4 inches of oil in a large heavy-bottomed saucepot over medium heat until a deep-frying thermometer registers 350 degrees F.
- Meanwhile, whisk the flour, sugar, cornmeal, baking powder and 1 tablespoon salt in a large bowl. Whisk the milk and eggs in a medium bowl. Add the liquid to the flour mixture and whisk until combined. Add a tablespoon of milk if needed to loosen the batter. Pour the batter into a tall drinking glass, reserving any extra batter. Put some flour on a plate for dredging the hot dogs.
- Dredge a hot dog first in the flour, then dip into the glass of batter and swirl and twist up slowly to pull out; let the excess drip back into the glass. (Be careful when lifting back up, as the batter is very sticky.) Once the hot dog is completely covered with batter, lay it on the bed of fries and sprinkle some fries on top until mostly covered. Roll the hot dog and then secure the fries in place by patting and packing them in gently. Repeat with a second hot dog.
- Lower both hot dogs into the hot oil one at a time and fry, turning, until golden, 3 to 4 minutes per batch. Remove the hot dogs with tongs and drain on a cooling rack or paper towel-lined plate; season with salt. Continue to coat and fry the hot dogs in batches of 2, refilling the glass with batter as needed. Serve with ketchup and mustard for dipping.
BACON-WRAPPED HOT DOG BITES
Please the whole crowd with these Bacon-Wrapped Hot Dog Bites. These Bacon-Wrapped Hot Dog Bites are Baked with sugar and spice and everything nice.
Provided by My Food and Family
Categories Spices
Time 39m
Yield 18 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Wrap 1 bacon piece around each wiener piece; roll in combined sugar and pepper to evenly coat.
- Place, seam-sides down, in foil-lined rimmed baking sheet.
- Bake 22 to 24 min. or until bacon is crisp and golden brown, turning after 12 min.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
STICKY CIDER ONION HOT DOGS
Enjoy this sweet-and-sticky take on a hot dog, topped with caramelised onions cooked in cider. They're simple to make and definitely delicious
Provided by Esther Clark
Categories Dinner, Lunch, Snack, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Melt the butter in a pan with the olive oil. Add the onions and a pinch of salt and fry for 25-30 mins or until caramelised. Add the cider and simmer until reduced. Stir in the sugar and vinegar. Mix the mustard with the mayonnaise. Cook the sausages following pack instructions. Split the hot dog buns and fill each with a sausage. Top with the onions and the mustard-mayo.
Nutrition Facts : Calories 578 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
STICKY HOT DOG JACKETS
Hot dogs for the perfect holiday supper
Provided by Sara Buenfeld
Categories Lunch, Main course, Snack, Supper
Time 1h15m
Number Of Ingredients 10
Steps:
- Rub the potatoes with a little oil, then sprinkle generously with salt (preferably flakes) and black pepper. Wrap each one in double-thickness foil and cook on the barbecue for 1 hour, turning frequently, until cooked. Or bake unwrapped in the oven at fan 180C/ conventional 200C/gas 6 for the same amount of time.
- Mix the maple syrup, vinegar, mustard and tomato purée to make a glaze. Brush over the sausages and cook on the barbecue, turning and basting often, for 10 minutes until cooked and sticky. Meanwhile, mix the mayo ingredients in a small bowl.
- Unwrap the potatoes and split down the middle. Add mayo and sausages (like a hot dog). Serve with a leafy salad.
Nutrition Facts : Calories 740 calories, Fat 50 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 56 grams carbohydrates, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 3.49 milligram of sodium
HOTDOGS WITH STICKY ROASTED ONIONS
Hotdogs are quick and easy, and always a hit with friends. Best of all, plates and cutlery are optional
Provided by Sarah Cook
Categories Dinner, Main course
Time 45m
Yield Serves 8-10 with seconds
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Wrap a whole bacon rasher around each Cumberland sausage and a half rasher around each chipolata. Spread out in 1-2 large, shallow baking trays.
- In a large roasting tin, toss the sliced onions with the oil, then roast on the top shelf of the oven with the sausages below for 20 mins. Mix together the mustard, ketchup, sugar and Worcestershire sauce with some seasoning. After 20 mins, stir this into the onions. Roast for 10 mins more until sticky, then remove from the oven and keep warm. The sausages should be cooked by now, but if they're not browned and crisp, tip off any juices and grill until done to your liking.
- Split the buns and serve with the crisp bacon-wrapped sausages, sticky roasted onions and oven fries, if you like.
Nutrition Facts : Calories 655 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 4.58 milligram of sodium
HOT DOG ON A STICK® CLONE
This is a clone from the Hot Dog on a Stick store that is famous for their corn dogs & lemonade. Remember eating these all the time when we got to travel out to the mall.
Provided by brewabel
Categories Lunch/Snacks
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oil in a deep pan or fryer to 375 degrees.
- Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl.
- Add the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.
- Dry off the hot dogs with a paper towel.
- Jab the thin end of a single chopstick about halfway into the end of each hot dog.
- When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered.
- Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way.
- Cook for 5 to 6 minutes or until coating is dark brown. Turn them once or twice as they cook.
- Drain on paper towels while cooling, and repeat with remaining hot dogs.
Nutrition Facts : Calories 2161.7, Fat 219.8, SaturatedFat 28.8, Cholesterol 48.3, Sodium 700.4, Carbohydrate 47.9, Fiber 1.7, Sugar 15.4, Protein 6.6
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