Korean Corn Dog with Mandu

Serve

Level

Normal

Preperation

45 min.

Ingredients

bibigo K-BBQ Mandu 3pcs

Flour 340g (3 ⅓ cup)

Water 270g (1 ⅓ cup)

White Sugar 35g (2 ⅓ Tbsp)

Kosher salt 3g (1 tsp)

Egg 1 EA

Dry yeast 6g (1 Tbsp)

Bread crumbs, dried 100g (1 cup)

White sugar, to garnish

Tomato ketchup, to garnish

Yellow mustard, to garnish

Skewer sticks

Deep fry the Mandu until golden brown.

Then set aside.

Add yeast, flour, sugar, salt and egg with warm water and knead evenly,

then let it rise at room temperature for about 30 minutes.

After putting the fried Mandu on a skewer, coat the dough evenly,

and then coat it evenly with breadcrumbs.

Deep fry in 170 ℃ oil for about 5 minutes.

Serve with sugar, ketchup, or mustard according

to your preference.