Korean Corn Dog Recipe
These Korean corn dogs are made with hotdog and mozzarella cheese coated in a batter, then deep fried and garnished with sugar, mustard and ketchup. Crunchy, sweet and salty, they’re absolutely addictive!
Equipment
- 6 skewers or wooden chopsticks
- deep pan and slotted spoon or tongs
- Mixing bowl and whisk
- tall glass
- kitchen thermometer, if available
Ingredients
- 3 pieces hotdogs, cut into half use pre-cooked
- 4 ounces low moisture mozzarella cheese cut into same size as the hotdogs
- 2 cups (or more) oil, for frying
- 1 - 1 ½ cup panko breadcrumbs
- 1 cup French fries, cut into small diced optional
Batter:
- 1 ¼ cups all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 125 ml evaporated milk or fresh milk
- 1 large egg, cold
Condiments:
- sugar
- ketchup
- mustard
Instructions
- Optional. Boil hotdogs or sausages in hot water for at least 5 minutes. Set aside to cool.
- Cut hotdogs into half.
- Slice the mozzarella cheese block into sticks about the size of the hot dogs.
- Skewer the hotdogs followed by Mozzarella cheese. Place in the refrigerator to keep them cold.
- Before preparing the batter, start heating the oil in a deep and wide pan. The temperature should range from 350°F to 375°F. The temperature of the oil will drop when the corn dogs are added. Use a kitchen thermometer if available.
- In a medium bowl, whisk the flour, sugar, baking powder, and salt.
- Combine the milk and egg and mix until smooth and sticky. The batter needs to be quite thick and gooey
- Pour the batter into a tall cup and dip the filling into the batter. Hold onto the stick as you dip, making sure the batter sticks to the cheese and hot dog fully.
- Roll the battered filling right away in panko breadcrumbs to coat. Gently press the breadcrumbs onto the batter to ensure that it is well covered. You can also use cubed French fries or other coatings of your choice on this step.
- Place immediately each coated corn dogs into the heated oil and fry until golden and crispy while avoiding overcrowding them. Carefully remove from the pan using a pair of tongs or a slotted spoon.
- Set aside to drain on a wire rack or paper towel.
- Sprinkle fried corn dogs with sugar and drizzled with a squirt of ketchup, mustard, or both.
- Serve and enjoy while hot and fresh.
Notes
- You can create filling some with cheese, others with sausages, and some that are half cheese and half sausage (just like what I did in this recipe), its totally up to you.
- Experiment with different fillings, coatings and toppings. Please check the blog post above for more ideas.
