Recipes

Korean-Style Corn Dog with Bratwurst

Make the batter: In a large mixing bowl, whisk together the cornmeal, plain flour, cornflour, baking powder, and bicarbonate of soda. In a separate bowl, beat the eggs and whisk in the milk. Gradually add the wet mixture to the dry ingredients, stirring until smooth (it will look thin at first). Stir in the sesame seeds and crispy shallots. Leave to rest for up to 4 hours (it will thicken as it sits).
Prepare the sausages: Insert a skewer into each bratwurst sausage. Lightly dust with plain flour to help the batter stick.
Coat and fry: Heat vegetable oil in a deep fryer or heavy-based pan to 170°C. Dip each sausage into the batter, coating evenly. Fry for 4–6 minutes, turning occasionally, until golden brown and crisp. Drain on kitchen paper.
Make the Korean Gochujang ketchup: Place the granulated sugar, caster sugar, water, and mirin in a saucepan. Bring to the boil over medium heat, stirring until sugars dissolve. Once smooth and slightly thickened, stir in the tomato ketchup for body and gloss. Remove from the heat and stir through black sesame seeds.
Garnish and serve: Drizzle corn dogs with gochujang ketchup (once cooled) and American mustard. Top with pickled daikon, spring onions, crispy onions, and sesame seeds. Serve hot and enjoy.