Gamja: Korean Hot Dog

Ingredients:

• 6 sausages
• 1 package (900g) frozen crinkle-cut French fries, thawed and cut into 1cm pieces.
• 3 1/4 cups bread flour, plus extra for dusting
• 0.5 cups of sugar
• 1/4 cup corn flour
• 1 tbsp baking powder
• 1.5 cups whole milk + more as needed
• 2 large eggs
• Ketchup and mustard, for serving
• Rapeseed oil, for deep-frying
• Special equipment: 6 wooden skewers, 20 cm long; deep-fry thermometer

Preparation:

1. Pat the sausages dry and pierce each one three-quarters of the way with a 20cm wooden skewer. Set aside. Place the fries in a large, shallow dish or baking sheet.
2. In a large heavy-bottomed saucepan, heat 3 to 4 inches of oil over medium heat until a deep-fry thermometer reads 350°F (175°C).
3. Meanwhile, in a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and 1 tablespoon of salt. In a medium bowl, combine the milk and eggs. Add the liquid to the flour mixture and mix until smooth. Add a little milk if needed to loosen the dough. Pour the dough into a tall glass for water. Sprinkle a little flour on a plate for coating the sausages.
4. First, roll the sausage in flour, then dip it into the glass with the batter and slowly swirl it as you remove it; let the excess drip back into the glass. Remove it carefully, as the batter is very sticky. Once the sausage is completely coated, roll it in the French fries to coat it completely. Press the fries firmly onto the sausage to prevent it from falling off. Repeat with the other sausage.
5. Drop each sausage, one at a time, into the hot oil and fry, turning, until golden brown, 3-4 minutes per serving. Remove the sausages with tongs and transfer to a wire rack or paper towel-lined plate to drain excess fat; season with salt.
6. Continue coating the hot dogs with batter and fries and frying in batches of 2, adding more batter as needed. Serve the hot dogs with ketchup and mustard for dipping.