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Korean Corn Dog

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
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Prep Time 40 minutes
Cook Time 10 minutes
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.