Korean Corn Dogs

In a bowl, whisk together the egg, sugar, and instant dry yeast until well combined.

Add the bread flour, rice flour, and salt to the wet ingredients. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place (36-40°C / 97-104°F) for 1-2 hours, or until doubled in size.

Boil the sausages in water for 1 minute to remove excess oil. Drain and set aside.

Cut the mozzarella cheese into pieces the same size as the sausages. Peel and dice the potato into small cubes.

Place the diced potatoes in a pot, cover with water, and boil for 3 minutes until slightly tender. Drain and cool.

Place the cooled potatoes in a plastic bag, add cornstarch, and shake well to coat evenly.

Crush the instant ramen noodles into small pieces. Place bread crumbs in a shallow dish.

Skewer a sausage, then a piece of mozzarella cheese, alternating them on the skewer. Ensure the cheese is tightly packed around the sausage.

Punch down the risen dough. Wet your hands and generously coat each skewer with the dough, ensuring no gaps, especially around the cheese.

Roll the dough-coated skewers first in the crushed ramen noodles, then in bread crumbs, pressing gently to adhere. Repeat for all skewers.

Heat vegetable oil in a deep fryer or large pot to 170-180°C (340-350°F).

Carefully place the coated corn dogs into the hot oil. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Adjust heat to prevent burning.

Remove the fried corn dogs from the oil and place them on a wire rack to drain excess oil.

Drizzle with ketchup, mustard, and sprinkle with sugar as desired.

Serve hot and enjoy the crispy exterior and gooey interior.