Korean Corn Dog

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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

1. 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).

1. 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.

1. Prepare the Coating:

• Pour panko breadcrumbs into a separate bowl.
• If making potato corn dogs, place diced potatoes in a separate bowl.

1. 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.

1. 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.

1. 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

• Vegan Corn Dogs Recipe
• Smoked Fish Dip Recipe
• Dirty Chai Latte

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

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Course: Appetizer, Snack

Cuisine: Korean

Ingredients Method

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)

Method

 

Prep the Filling:

1. Cut hot dogs in half.
2. Cut string cheese sticks in half to match the hot dog length.
3. If using rice cakes or fish cakes, slice them into suitable pieces.
4. Skewer your fillings: Alternate hot dogs, cheese, and any other additions.
5. Optionally, freeze the skewers for 15-20 minutes (this helps the batter adhere better).

Make the Batter:

1. Activate your yeast: In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Add the dry ingredients (flour and salt) to the yeast mixture and whisk until smooth.
3. Whisk in the egg until the batter is fully combined. It should be thick enough to coat the hot dogs.

Prepare the Coating:

1. Pour breadcrumbs into a separate bowl.
2. If making potato corn dogs, place diced potatoes in a separate bowl.

Assemble the Corn Dogs

1. Dip a skewered hot dog into the batter, twisting it to coat it evenly
2. Roll the battered skewer in panko breadcrumbs, pressing gently to adhere
3. For potato corn dogs: After the breadcrumbs, press the corn dog into the diced potato pieces.

Fry:

1. Heat oil to 350°F (175°C) in your deep fryer or pot.
2. Carefully place 2-3 corn dogs into the oil at a time, avoiding overcrowding.
3. Fry for 3-5 minutes, turning until golden brown on all sides.
4. Remove and drain on a cooling rack.

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