Mix the flour, sugar, baking powder and salt in a bowl.
Add the egg and milk to the dry mix and stir until smooth.
Thread the sausages onto the skewer sticks.
If you want to add cheese, cut pieces of cheese and place them between the sausages.
Heat the oil in a deep skillet to approximately 170-180°C (340-360°F).
Roll each skewered sausage through the dough until completely covered. You can use your hands to evenly distribute the dough.
Next, roll the sausage with batter in breadcrumbs or panko to coat well.
Fry the banderillas in the hot oil until golden brown and the dough is cooked through, about 3 to 5 minutes.
Remove the flags from the oil and place them on absorbent paper to remove excess oil.
Let the banderillas cool slightly before enjoying them. You can serve the Korean flags with sauces of your choice, such as ketchup, mustard, mayonnaise, hot sauce, or even a Korean-style sweet and sour sauce.
