Snacks & Nibbles
Roti Sosis Korea (Korean Corn Dog Bakery Style)
Prep
90 min
Cook
40 min
Servings
8
Level
Medium
Roti sosis korea, aka Korean corn dog, is a trendy Korean street snack made with soft bread dough wrapped around sausage and mozzarella cheese, then rolled in breadcrumbs or coarse sugar before frying. The combination of savory, chewy, and crispy textures in every bite is totally addictive, especially when paired with chili sauce and mayo, Korean street food style. Perfect as an afternoon snack or for selling, since it looks amazing and tastes even better.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams medium-protein all-purpose flour
- 40 grams granulated sugar
- 1 tsp instant yeast
- 1/2 tsp salt
- 160 ml warm milk
- 1 egg
- 30 grams unsalted butter, melted
- 8 pieces long beef sausages
- 150 grams mozzarella cheese, cut into sticks
- 8 pieces bamboo skewers
- 150 grams coarse breadcrumbs (panko)
- 100 grams coarse granulated sugar for coating (optional)
- 500 ml cooking oil for deep frying
- to taste chili sauce and mayonnaise for serving
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👩🍳 Instructions
- 1 Mix the flour, sugar, instant yeast, and salt together in a large bowl until well combined.
- 2 Pour in the warm milk and egg, then knead until the dough is roughly half-smooth.
- 3 Add the melted butter and continue kneading until the dough is smooth, elastic, and no longer sticky, about 10-15 minutes.
- 4 Shape the dough into a ball, cover with plastic wrap or a damp cloth, and let it rest in a warm place for 45-60 minutes until doubled in size.
- 5 While waiting for the dough to rise, thread the sausages and mozzarella cheese sticks alternately onto the bamboo skewers, leaving a handle at the bottom end.
- 6 Punch down the risen dough, divide it into 8 equal portions, and shape each into a ball.
- 7 Flatten each ball of dough into an oval shape, then wrap it around the skewered sausage and cheese, sealing and smoothing the seam so it's neatly covered.
- 8 Let the wrapped corn dogs rest for 15-20 minutes so they puff up slightly again.
- 9 Roll the corn dogs in the coarse breadcrumbs until evenly coated all over.
- 10 Heat the frying oil over medium heat, then fry the corn dogs, turning occasionally, until golden brown and cooked through, about 5-7 minutes.
- 11 Remove and drain briefly; if you like, roll the hot corn dogs in the coarse sugar for a sweet-savory Korean street food version.
- 12 Serve warm with chili sauce and mayonnaise for dipping.
💡 Tips
• Make sure the frying oil is hot enough but stays stable at medium heat so the corn dogs cook evenly without burning outside while staying raw inside.
• Use sausages and cheese that have been chilled in the fridge so they're easier to skewer and wrap in the dough without falling apart.
• For an extra-crispy result that stays crunchy longer, double fry: first at medium heat until cooked through, then fry again briefly over high heat before removing.
• The dough can be prepared a day ahead and stored in the fridge overnight; just let it come to room temperature before shaping.
📊 Nutrition Facts / serving
380 kkal
Calories (kcal)
14 gramg
Protein
20 gramg
Fat
38 gramg
Carbs
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