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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 melts.
Add the salt and flour. Mix well with a wooden spoon for about 2 minutes until it turns smooth without any lumps at all.
Cover and let it sit until the volume doubles in size, about 1 hour.
Boil a quart of water in a pan. Drain the potato and add it 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 out the pieces with a cotton cloth or paper towel.
Put the potato into a bowl and mix with 2 tablespoons flour. Set aside.
Skewer the hot dogs on skewers or wooden chopsticks.
Heat 4 inches of oil in a large frying pan or wok to 320°F- 330°F.
Coat a hot dog skewer with the batter, then roll it in the potato bits, and pack them into the batter a bit with your hands until they stick.
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 and use tongs to take it out. Repeat with all of your hot dog skewers.
You can garnish as you like. Korean street vendors lightly dust each hot dog in sugar, and then drizzle both ketchup and yellow mustard over the top.
Serve and eat right away!