Cooking with Chef Philli - Korean Kogo
A South Korean take on the American Corn Dog. Giant Chilli Beef Frankfurters rolled in diced potato Crispy Cubes and deep fried, to make a handheld street food snack. Easy to prepare and impressive on the plate, with meaty sausage and fluffy potato all in one. This simple recipe for a Korean Kogo is great for professionals and home cookery enthusiasts alike!
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Ingredients
- 5 Giant Chilli Beef Frankfurters 28cm
- 300g Flour plain
- 40g Sugar
- 1/2 tsp Salt
- 1 tsp Baking powder
- 30g Corn starch
- 3 Eggs
- 130g Milk
- 200g Potatoes - Seasoned Crispy Cubes from Lamb Weston
- 20g Ketchup
- 20g Mustard
Instructions
- Korean Kogo BatterStart by preparing your batter. It needs to be a little bit thick, because it needs to stick to the sausage and potato. Add your plain flour, corn starch to give it that light elasticity, a bit of baking powder and sugar. Mix together these dry ingredients before adding in your egg and milk. Your milk will help loosen it up, then add a pinch of salt. Give everything a further mix, adding more milk as you go, until the batter has a smooth and stretchy consistency. Leave the thick batter to rest for 30 minutes.
- Prep your PotatoesWhile your batter rests, take your potato Crispy Cubes and chop them up. The Crispy Cubes from Lamb Weston are good, because they're already diced, so you only need to chop them a little bit more. You need to get your potato pieces small enough so that they fully coat the sides of your sausage.
- Skewer your SausageTake your Giant Chilli Beef Franks and cut them in half. Unless you can find sticks big enough to hold the whole 28cm sausage, in which case go for it! Insert your skewers into your Frankfurter halves and set them aside, ready to go!
- Dunk & RollPour your sticky batter into a tall glass, to make it easier to dunk and coat your Franks. Stick your sausage into the batter and pull it out. Then roll it in your potato Crispy Cubes until it's totally coated. Place your fully coated Frank into your deep fryer while you prepare the next one!
- Serve Your Korean KogosAs soon as your Korean Kogos are crispy and golden brown, they're done. Take them out of the fryer, and leave for a moment to cool a little before serving. Cover generously with ketchup and mustard, or provide dip pots for dunking, then serve. It's messy street food that looks and tastes delicious!