The Best Korean Corn Dog (Crispy and Cheesy)
User Reviews
5
The Best Korean Corn Dog (Crispy and Cheesy)
Description
This Korean Corn Dog recipe begins by preparing a fermented batter with all-purpose flour, sugar, instant yeast, salt, and lukewarm water. The batter is left to rise until doubled in volume, creating a light, airy coating. Meanwhile, hot dogs are cut in half and skewered with mozzarella cheese pieces, with an option to add American cheese wrapped around the hot dog for extra cheesiness. Some variations include octopus-style cuts on the hot dog ends for a textured presentation.
Frozen French fries are cut into small pieces and used to coat the battered skewers along with panko breadcrumbs, adding an extra crispy texture once deep fried in neutral oil. The frying results in a golden, crunchy crust encasing the savory sausage and melted cheese inside. After frying, the corn dogs are traditionally dusted with sugar and served with ketchup and mustard for a balanced sweet and tangy flavor.
To ensure proper fit on skewers and ease of frying, skewers should be trimmed as needed. If using fresh peeled potatoes for fries, they should be chopped small, briefly boiled, rinsed, and dried before using.
Ingredients
For Batter
- 3 1/2 cups (420 g) all-purpose flour
- 1 3/4 cup + 2 tbsp (450 ml) water lukewarm
- 1 tbsp instant yeast
- 3 tbsp sugar
- 1 tsp salt
For corn dogs
- 8 sausage or hot dogs
- 4-6 ticks mozzarella cheese or cheese blocks, low moisture
- 4 pieces American cheese individually wrapped, optional, slices
- 12 oz (340 g) French Fries about 4 cups when cut into small pieces, optional, frozen
- 2 cups (120 g) panko breadcrumbs
- neutral cooking oil for deep-frying, generic cooking oil
- sugar
- ketchup
- mustard
Instructions
To make batter
- Combine all-purpose flour, sugar, instant yeast, salt, and water in a square or oval pan that is long enough for the corn dog skewers to roll around in a twisting motion. Mix with a spoon until everything is well incorporated and smooth.
- Cover the bowl and let the batter rise in a warm place until it doubles in volume, which should take about 1 hour.
For the filling
- Cut the hot dogs in half and cut the cheese into similar-sized pieces. Skewer the hot dogs and cheese on sticks, with the hot dogs on the bottom and cheese on top. You can also come up with different combinations or use only hot dogs.
- For an octopus-shaped corn dog, cut the bottom 1 inch of the hot dog in a cris-cross pattern.
- If using cheese slices, wrap the cheese around the hot dog and squeeze tightly to secure.Keep the skewers cold in the refrigerator until ready to use so that they can hold their shape when deep-fried.
To assemble corn dog
- Cut frozen french fries into small pieces and add to a pan. Put panko crumbs in another pan and set them aside.
- Dip hotdog filling skewer into batter. Roll with a twist as you lift, ensuring even coating. Use fingers to smooth, if needed
- Roll the battered skewer in the potatoes, then roll it into the panko breadcrumbs. Use your hands to firmly press everything together to mold into shape. Make sure to cover the cheese part with plenty of panko crumbs so that the cheese won't ooze out too much.
To deep-fry
- Heat oil in a skillet (large enough for the hot dog skewers) to reach to 350˚F. Carefully place the skewered hot dog into the hot oil, and fry for about 3-4 minutes. Rotate it occasionally using kitchen tongs to ensure even frying, until it turns golden brown and crispy. Remove the hot dog and let it rest on a cooling rack. Fry 1-2 skewers at a time to ensure that the oil temperature stays consistent.
- Dust the hot dog with sugar, and drizzle with ketchup and mustard as desired. Serve immediately.
Notes
- Use skewers long enough to hold both hot dog and cheese; trim if needed to fit your frying pan.
- For octopus-style corn dogs, cut the bottom 1 inch of the hot dog in a cris-cross pattern before skewering.
- If using fresh peeled potatoes for fries, chop small, boil for 2 minutes, rinse, and pat dry before coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 746mg | 31% |
| Potassium | 274mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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