Korean corn dogs, also known as ‘hot dogs on a stick,’ are a popular street food in South Korea and worldwide. They are a unique and tasty twist on the classic American corn dog, featuring a variety of fillings and toppings. The crispy exterior and gooey, flavorful centre make them popular among food lovers.
Ingredients:
- For the Filling:
- 4 hot dogs (beef franks or sausages work well)
- 4 sticks of string cheese (mozzarella is classic)
- Optional: ½ cup cooked rice cakes, fish cakes, or other additions
- For the Batter:
- 1 ¾ cups all-purpose flour
- 2 tsp active dry yeast
- 1 tbsp white sugar
- ½ tsp salt
- 1 cup warm water
- 1 large egg
- For the Coating:
- 2 cups panko breadcrumbs
- ½ – 1 cup diced potato (for the potato-studded version)
- Oil for deep-frying (vegetable or canola)
- Optional Sauces:
- Ketchup
- Mustard
- Sugar for dusting
Instructions
-
Prep the Filling:
- Cut hot dogs in half.
- Cut string cheese sticks in half to match the hot dog length.
- If using rice cakes or fish cakes, slice them into suitable pieces.
- Skewer your fillings: Alternate hot dogs, cheese, and any other additions.
- Optionally, freeze the skewers for 15-20 minutes (this helps the batter adhere better).
-
Make the Batter:
- Activate your yeast: In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add the dry ingredients (flour and salt) to the yeast mixture and whisk until smooth.
- Whisk in the egg until the batter is fully combined. It should be thick enough to coat the hot dogs.
-
Prepare the Coating:
- Pour panko breadcrumbs into a separate bowl.
- If making potato corn dogs, place diced potatoes in a separate bowl.
-
Assemble the Corn Dogs
- Dip a skewered hot dog into the batter, twisting it to coat it evenly
- Roll the battered skewer in panko breadcrumbs, pressing gently to adhere
- For potato corn dogs: After the breadcrumbs, press the corn dog into the diced potato pieces.
-
Fry:
- Heat oil to 350°F (175°C) in your deep fryer or pot.
- Carefully place 2-3 corn dogs into the oil at a time, avoiding overcrowding.
- Fry for 3-5 minutes, turning until golden brown on all sides.
- Remove and drain on a cooling rack.
-
Serve:
- Sprinkle with a dusting of sugar (optional).
- Drizzle with ketchup and mustard, or your favorite sauces!
Tips:
- Experiment with different fillings like sausages, half hot dog/half cheese, or entirely cheese!
- Add a pinch of baking powder to the batter for extra fluffiness.
- Double-dip your corn dog in the batter and breadcrumbs for a thicker coating.
- Don’t overcrowd the fryer so the temperature stays consistent.
Related
Korean Corn Dog
Explore the delicious world of Korean Corn Dogs - a perfect blend of crunchy coating and gooey cheese on the inside. A street food must-try
Ingredients
For the Filling:
- 4 hot dogs (beef franks or sausages work well)
- 4 sticks of string cheese (mozzarella is classic)
- ½ cup cooked rice cakes, fish cakes, or other additions [Optional]
For the Batter:
- 1¾ cup all-purpose flour
- 2 tsp active dry yeast
- 1 tbsp white sugar
- ½ tsp salt
- 1 cup warm water
- 1 large egg
For the Coating:
- 2 cups panko breadcrumbs
- Oil for deep-frying (vegetable or canola)
- 1 cup diced potato (for the potato-studded version)
Instructions
Prep the Filling:
- Cut hot dogs in half.
- Cut string cheese sticks in half to match the hot dog length.
- If using rice cakes or fish cakes, slice them into suitable pieces.
- Skewer your fillings: Alternate hot dogs, cheese, and any other additions.
- Optionally, freeze the skewers for 15-20 minutes (this helps the batter adhere better).
Make the Batter:
- Activate your yeast: In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add the dry ingredients (flour and salt) to the yeast mixture and whisk until smooth.
- Whisk in the egg until the batter is fully combined. It should be thick enough to coat the hot dogs.
Prepare the Coating:
- Pour breadcrumbs into a separate bowl.
- If making potato corn dogs, place diced potatoes in a separate bowl.
Assemble the Corn Dogs
- Dip a skewered hot dog into the batter, twisting it to coat it evenly
- Roll the battered skewer in panko breadcrumbs, pressing gently to adhere
- For potato corn dogs: After the breadcrumbs, press the corn dog into the diced potato pieces.
Fry:
- Heat oil to 350°F (175°C) in your deep fryer or pot.
- Carefully place 2-3 corn dogs into the oil at a time, avoiding overcrowding.
- Fry for 3-5 minutes, turning until golden brown on all sides.
- Remove and drain on a cooling rack.
