Korean Corn Dogs
Korean corn dog is a popular Korean street food made by coating a sausage, mozzarella cheese, or both in a thick, slightly sweet batter, then deep-frying it on a stick.Unlike an American corn dog, it often has extra coatings such as:Panko breadcrumbsDiced potatoesCrushed ramen noodlesSugar sprinkled on the outsideIt’s commonly served with ketchup, mustard, mayonnaise, or spicy sauces. The result is crispy outside and savory—or stretchy and cheesy—inside. Despite the name, the batter may not contain cornmeal.
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Ingredients
- 4 hot dogs
- 4 sticks low-moisture mozzarella cheese each about the size of half a hot dog
- 4 wooden skewers
- 1 cup all-purpose flour plus 2 tablespoons for dusting
- 2 tablespoons sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 large egg
- 0.5 cup whole milk
- 1.5 cups panko breadcrumbs
- Vegetable oil or canola oil, for frying
- 2 tablespoons sugar for sprinkling, optional
Servings:
Instructions
Instructions
- Prepare the skewers: Cut each hot dog in half crosswise. Thread one hot dog half and one mozzarella stick onto each skewer. Chill or freeze for 15–20 minutes so the cheese stays firm while frying.
- Heat the oil: Pour 2–3 inches of oil into a deep, heavy pot. Heat to 350°F.
- Make the batter: In a bowl, combine 1 cup flour, sugar, baking powder, and salt. Add the egg and milk, stirring until smooth. The batter should be very thick and sticky. If it is too thin, add flour 1 tablespoon at a time.
- Set up the coating: Place the remaining 2 tablespoons flour on one plate and the panko on another.
- Coat the corn dogs: Lightly dust each sausage-and-cheese skewer with flour. Completely cover it with batter, then roll it in panko, pressing gently so the crumbs stick.
- Fry: Fry 1–2 corn dogs at a time for 3–5 minutes, turning occasionally, until deep golden brown. Keep the oil between 340°F and 350°F.
- Finish: Drain on a wire rack or paper towels. While warm, sprinkle lightly with sugar if desired.
- Serve: Drizzle with ketchup, mustard, mayonnaise, or spicy mayo and serve immediately.
- Optional potato coating: Press very small cubes of peeled potato into the batter before rolling the corn dogs in panko. Fry for an extra 1–2 minutes, ensuring the potatoes are tender.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 398kcal (20%)Carbohydrates: 62g (21%)Protein: 14g (28%)Fat: 10g (15%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 65mg (22%)Sodium: 957mg (42%)Potassium: 206mg (6%)Fiber: 2g (8%)Sugar: 15g (17%)Vitamin A: 115IU (2%)Vitamin C: 0.04mgCalcium: 196mg (20%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
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