Korean Corn Dogs Recipe

September 2, 2024
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Korean Corn Dogs, also known as Korean Hot Dogs, are a popular street food in South Korea that have gained international popularity. They’re known for their crispy, golden exterior and a variety of fun fillings and coatings. Here’s a basic recipe to get you started:

Korean Corn Dogs Recipe

Ingredients:

  • For the Batter:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup water
  • For the Filling:
  • 4 hot dogs
  • 4 mozzarella cheese sticks (optional)
  • Wooden skewers
  • For the Coating:
  • 1 cup panko breadcrumbs
  • Optional: cubed potatoes, crushed ramen noodles, or cornflakes
  • For Frying:
  • Oil, for deep frying
  • For Topping:
  • Sugar
  • Ketchup
  • Mustard
  • Spicy mayo

Instructions:

  1. Prepare the Hot Dogs and Cheese:
  • If using both hot dogs and cheese, cut the hot dogs in half. Skewer each half hot dog and cheese stick onto a wooden skewer, alternating between the two.
  • If using only hot dogs, just skewer the full hot dog.
  1. Make the Batter:
  • In a bowl, mix together the flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk the egg, milk, and water until combined.
  • Gradually add the wet ingredients to the dry ingredients, stirring until smooth and thick. The batter should be thick enough to stick to the skewered hot dogs. If it’s too runny, add a little more flour.
  1. Coat the Corn Dogs:
  • Pour the batter into a tall glass or cup for easy dipping.
  • Dip each skewered hot dog into the batter, ensuring it’s fully coated. Let any excess batter drip off.
  • Roll the coated hot dog in panko breadcrumbs, pressing the breadcrumbs in gently. You can also roll it in cubed potatoes, crushed ramen, or cornflakes for extra crunch.
  1. Fry the Corn Dogs:
  • Heat oil in a deep fryer or large pot to 350°F (175°C).
  • Carefully place the coated hot dogs into the hot oil and fry for 3-5 minutes, or until golden brown and crispy.
  • Remove from oil and drain on paper towels.
  1. Serve:
  • While still warm, sprinkle the corn dogs with sugar for that authentic Korean street food touch.
  • Drizzle with ketchup, mustard, or spicy mayo as desired.

Tips:

  • Variations: You can also experiment with different fillings like fish cake, sausage, or just cheese.
  • Sweet and Savory: The combination of sugar and savory fillings is what makes these corn dogs unique, so don’t skip the sugar if you’re aiming for an authentic taste.

Korean Corn Dogs are best enjoyed fresh and hot!