Combine the warm water and sugar in a bowl. Stir well.

Add the active dry yeast and let it sit for a few minutes until the yeast dissolves.

Add the salt, cornmeal and flour. Mix well with a wooden spoon for about 2 minutes until it is lump-free.

Cover and let it sit until the volume doubles in size, about 1 hour.

Boil a quart (1L) of water in a pan. Drain the soaking potatoes and add them to the boiling water. Blanch for 2 minutes.

Drain the potato and rinse in cold running water to remove any excess starch.

Drain the potato and dry the pieces with a cotton cloth or paper towel.

Place the potato pieces into a bowl and mix with 2 tablespoons of flour and set aside.

Skewer the vegan hot dogs on skewers or wooden chopsticks.

Heat 4 inches of oil in a large frying pan or wok to 320°F- 330°F (about 165 C). The pan should be deep and wide enough to immerse at least one hot dog plus the stick. If you don’t have a kitchen thermometer, use a wooden chopstick to dip a bit of dough into the oil. If it bubbles vigorously, it’s ready to fry!

Place the diced potato on a large pan next to your bread crumbs and your batter, all in a row. Coat a hot dog skewer with the batter, turning the skewer around so it’s fully covered. You can use your hands to shape it a bit if you need to! Then roll it in the potato bits, and pack them into the batter a bit with your hands, until they stick. You need to be quick in all this and the process can get slightly messy but don’t worry it’s all worth it!

Then roll it in the breadcrumbs until it’s completely covered before dropping the battered dog into the hot oil.

Fry for 6 to 7 minutes until they turn golden brown and use tongs to take it out. Drain on paper towels.

Repeat with all of your hot dog skewers.

You can garnish as you like, but Korean street vendors lightly dust each hot dog in sugar.

I like to drizzle with Gochujang mayo on top (1 tbsp gochujang mixed with 3 tbsp vegan mayo). Serve and eat right away!