Directions
- In a bowl, mix the flour, sugar, baking powder, and salt until well combined.
- Add the egg and milk to the dry ingredients and stir until smooth to make the batter.
- Thread the sausages onto skewer sticks. If using cheese, insert cheese pieces between sausages.
- Heat vegetable oil in a deep skillet to 170–180°C (340–360°F).
- Dip each skewered sausage into the batter, covering it completely. Use your hands if needed to spread the batter evenly.
- Roll the battered sausage in breadcrumbs or panko until fully coated.
- Fry the skewered sausages in hot oil until golden brown and cooked through, about 3–5 minutes.
- Remove from oil and drain on absorbent paper to remove excess oil.
- Let the Korean flags cool slightly before serving. Serve with ketchup, mustard, mayonnaise, hot sauce, or a sweet-and-sour Korean-style sauce.
Recipe Details
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4–6 skewers
Difficulty: Easy
Variations & Substitutions
• Use mini sausages or cocktail sausages for bite-sized versions.
• Swap panko for crushed cornflakes for extra crunch.
• Add vegetables like bell peppers or small pickle slices between sausages for a twist.
• Spice up the batter with paprika, garlic powder, or chili powder for a flavored coating.
Serving Suggestions
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