Korean Corn Dog
User Reviews
5
Korean Corn Dog
Description
This recipe starts with a batter containing flour, sugar, salt, lukewarm water, and instant yeast which is mixed into a smooth dough and left to rise until doubled. Meanwhile, sausages are skewered for easy handling. Each sausage is lightly floured, then coated in the risen batter before rolling in panko breadcrumbs and optionally small cubes of French fries. This layering creates a thick, crunchy crust after frying.
Deep frying at about 160°C creates a golden, crispy exterior enclosing a juicy sausage with lightly airy dough. The optional French fry cubes add extra crunch and texture. Traditionally, these Korean corn dogs are finished by drizzling with sugar and condiments like ketchup and mustard, balancing savory flavors with a hint of sweetness.
The recipe yields a classic street food-style snack known for its satisfying combination of textures and simple, comforting flavors. These corn dogs are best served hot and can be enjoyed as a fun appetizer or finger food at gatherings.
Ingredients
For batter:
- 2 cup all-purpose flour
- ½ teaspoon kosher salt
- 3 tablespoons sugar
- 1 ¼ cup water lukewarm
- 1 ½ teaspoon instant dry yeast
Other ingredients:
- 5-6 pieces sausages or hotdogs
- 1 cups panko breadcrumbs
- 1-2 cup French Fries thawed and cut into small cubes -optional, frozen
- flour for dredging
- canola oil for frying, or corn oil
For drizzling:
- sugar
- ketchup
- mustard
Instructions
MAKE THE BATTER:
- In a large bowl, combine and mix flour, sugar ,and salt. Make a well in the middle and pour in the lukewarm water in the middle and add the instant yeast. Let it sit for a few seconds to hydrate the yeast a bit.
- Using a wooden spoon, mix from the middle going outwards until a wet, sticky dough is formed. Mix until smooth and no longer lumpy and gluten forms, about 3-5 minutes.
- Cover the bowl with plastic wrap and let the dough rise until it doubles in size.
- Once the dough is ready, start to heat about 3-inch oil in a deep pan to 160°C/315°F.
PREPARE THE SAUSAGES
- Skewer the sausages on wooden skewers or chopsticks.
- Place panko and and cubed French fries, side-by-side on a baking pan or on separate plates. Transfer the batter on a baking pan.
- Dredge a sausage in flour coating it thinly, tap to remove excess flour. Roll the sausage in the sticky dough until it wraps around the hotdog.
- Now, roll it in the potato cubes, lightly pressing with your hands so they will stick to the dough. Next roll it with panko to fully cover the dough.
- Fry coated corn dogs directly in hot oil for about 6 minutes turning it in between once the bottom part turns brown.
- Remove the fried corn dog from the oil and liberally dust with sugar then drizzle with ketchup and mustard.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 61g | 20% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 488mg | 20% |
| Potassium | 278mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
