Korean Corn Dogs

Korean corn dogs, a popular street food from South Korea, offer a delightful twist on the traditional corn dog by incorporating unique fillings and coatings. Typically, they consist of hot dogs, cheese, or a combination of both, skewered and dipped in a yeasted batter, then coated with panko breadcrumbs or other toppings before being deep-fried to a crispy golden brown. Often finished with a sprinkle of sugar and drizzles of ketchup and mustard, these corn dogs provide a harmonious blend of sweet and savory flavors.

Why You’ll Love This Recipe

This recipe brings the vibrant flavors of Korean street food into your kitchen. The combination of a crispy exterior with a gooey cheese and savory sausage interior creates an irresistible snack or meal. The versatility in fillings and coatings allows for customization to suit various tastes, making it a fun cooking project for gatherings or family activities.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Batter:
  • All-purpose flour
  • Granulated sugar
  • Fine sea salt
  • Active dry yeast
  • Warm water
  • Glutinous rice flour (optional, for added chewiness)
• For the Filling:
  • Hot dog sausages (e.g., Frankfurt sausages)
  • Block cheese (e.g., mozzarella, cheddar, or cream cheese)
  • Wooden skewers or disposable chopsticks
• For the Coating:
  • Panko breadcrumbs
  • Optional: diced potatoes, crushed instant ramen noodles, or corn kernels
• For Frying:
  • Cooking oil with a high smoke point (e.g., vegetable or canola oil)
• For Garnish:
  • Granulated sugar
  • Ketchup
  • Yellow mustard

Directions

1. Prepare the Batter:
   • In a large mixing bowl, combine all-purpose flour, sugar, salt, and active dry yeast.
   • Gradually add warm water, stirring until a smooth, thick batter forms.
   • Cover the bowl with plastic wrap and let the batter rest in a warm place for about 1 hour, or until it doubles in size.
2. Prepare the Fillings:
   • Cut the hot dog sausages in half.
   • Cut the block cheese into pieces similar in size to the halved sausages.
   • Skewer the sausages and cheese onto wooden sticks, arranging them as desired (e.g., half sausage and half cheese on each skewer).
3. Coat the Skewers:
   • Pour panko breadcrumbs onto a plate.
   • Dip each skewer into the batter, ensuring an even coating. Twisting the skewer while dipping can help achieve uniform coverage.
   • Roll the battered skewer in panko breadcrumbs, pressing gently to adhere. For variations, you can roll the battered skewer in diced potatoes or crushed ramen noodles before coating with panko.
4. Deep-Fry the Corn Dogs:
   • Heat oil in a deep frying pan to 350°F (175°C).
   • Carefully place the coated skewers into the hot oil, frying in batches to avoid overcrowding.
   • Fry each corn dog for about 3-4 minutes, turning occasionally, until golden brown and crispy.
   • Remove from oil and drain on a wire rack or paper towels.
5. Garnish and Serve:
   • While still warm, sprinkle each corn dog lightly with granulated sugar.
   • Drizzle with ketchup and mustard as desired.
   • Serve immediately and enjoy.

Servings and Timing

This recipe yields approximately 4 servings. The preparation time is about 15 minutes, with an additional 1 hour for the batter to rise, and cooking time is approximately 20 minutes.

Variations

• Cheese Only: Use a whole stick of mozzarella or your preferred cheese for a gooey, cheesy delight.
• Potato Corn Dog (Gamja Hot Dog): After battering, roll the skewer in small diced, par-cooked potatoes before coating with panko for added texture and flavor.
• Ramen-Crusted: Crush instant ramen noodles and use them as a coating instead of panko for a crunchy twist.
• Corn Kernel Coating: Roll the battered skewer in corn kernels before coating with panko to incorporate a subtle sweetness and unique texture.

Storage/Reheating

Store any leftover corn dogs in an airtight container in the refrigerator for up to 3 days. To reheat, preheat an oven or air fryer to 375°F (190°C) and heat the corn dogs for about 10 minutes, or until heated through and crispy. For longer storage, freeze the corn dogs for up to 2 months and reheat from frozen, adjusting the heating time as needed.

FAQs

What makes Korean corn dogs different from American corn dogs?

Korean corn dogs use a yeasted batter and are often coated with panko breadcrumbs, resulting in a crispier texture compared to the cornmeal batter used in American corn dogs. Additionally, Korean versions may include fillings like cheese and unique coatings such as diced potatoes or crushed ramen noodles.

Can I make the batter without yeast?

Yes, you can substitute baking powder for yeast to expedite the process. However, using yeast provides a chewier, bread-like texture that is characteristic of traditional Korean corn dogs.

What type of cheese is best for Korean corn dogs?

Mozzarella cheese is commonly used for its excellent melting properties and stretchiness. However, other soft, meltable cheeses like cheddar or pepper jack can also be used.

How can I prevent the cheese from leaking out during frying?

Ensure that the cheese is fully encased in the batter and that there are no gaps. Freezing the skewered cheese before battering and frying can also help prevent leakage.

Is it necessary to add sugar after frying?

While not mandatory, sprinkling sugar on the fried corn dogs enhances the sweet and savory flavor profile that is characteristic of Korean corn dogs.

Can I bake or air-fry the corn dogs instead of deep-frying?

Yes, you can air-fry the corn dogs at 355°F (180°C) for about 15 minutes, turning halfway through. Baking is also an option, though it may not yield as crispy a texture as deep-frying.

What are some popular dipping sauces for Korean corn dogs?

Common choices include ketchup, yellow mustard, spicy mayo, or a gochujang-based sauce for added heat.

Can I prepare the batter in advance?

It’s best to use the batter immediately after it has risen. Preparing it too far in advance may affect its leavening properties and the texture of the final product.

How do I achieve a uniform coating of batter on the skewers?

Using a shallow, long dish for the batter can facilitate easier coating. Twisting the skewer while dipping helps ensure an even layer.

Are there vegetarian options for Korean corn dogs?

Yes, you can substitute the sausage with plant-based alternatives or use only cheese for a vegetarian version.

Conclusion

Korean corn dogs offer a delightful fusion of textures and flavors, making them a must-try for anyone interested in international street foods. With their crispy exterior, gooey cheese, and savory sausage, they provide a unique culinary experience that can be customized to suit various tastes. Whether enjoyed as a snack or a meal, these corn dogs

Print