Corn dog is one of the most popular street foods in Korea, well-loved by young and old alike. You’ll first bite into a crispy outer layer coated with breadcrumbs before getting to the chewy bread dough encasing a hotdog.
Although a corn dog looks complicated to make, the process of frying up one of these bad boys is surprisingly easy. And the best part? You can use any flavour of hotdogs you like, not just those stuffed with cheese. With so many options available – garlic, chilli, herbs, and the list goes on – the possibilities are nearly endless.
Here’s a recipe for Korean Cheese Corn Dogs, a popular street food in Korea known for its crispy outer coating, gooey cheese filling, and sometimes a layer of potatoes for extra crunch!
Ingredients:
For the Corn Dogs:
- 4 hot dog sausages
- 4 mozzarella cheese sticks (or string cheese, cut into pieces)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold water (adjust as needed for batter consistency)
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/2 cup crispy potato cubes or mashed potatoes (optional for extra crunch)
- Vegetable oil for frying
Toppings and Coatings (optional but recommended):
- Ketchup
- Mustard
- Sugar (to sprinkle on top, for a sweet-savory contrast)
- Chili powder or spicy seasoning (optional)
Instructions:
1. Prepare the Hot Dogs and Cheese:
- If using mozzarella sticks, cut them into pieces roughly the same size as the hot dogs. You should have one cheese piece for each hot dog.
- Skewer the hot dogs and cheese on separate sticks, ensuring they are firmly stuck.
2. Make the Batter:
- In a large bowl, mix the flour, cornstarch, sugar, baking powder, and salt.
- Add the egg and cold water gradually to form a thick batter (adjust the water if necessary to get the right consistency – it should coat the skewers evenly without being too runny).
3. Prepare the Coating:
- In a separate bowl, place panko breadcrumbs and, if desired, some crispy potato cubes or mashed potatoes to coat the batter. This gives the corn dog a crunchy texture.
4. Coat the Hot Dogs and Cheese:
- Dip each skewered hot dog and cheese into the batter, ensuring it’s well-coated.
- After coating with batter, roll it in the panko or potato mixture until fully covered.
5. Fry the Corn Dogs:
- Heat vegetable oil in a deep pot or large pan to around 350°F (175°C).
- Carefully place each coated corn dog into the hot oil. Fry for about 3-4 minutes or until golden brown and crispy on the outside. Make sure to flip them occasionally for even cooking.
- Once crispy, remove from oil and drain on a paper towel to remove excess oil.
6. Serve with Toppings:
- For an authentic Korean twist, sprinkle sugar over the hot corn dogs while they’re still hot.
- Serve with ketchup, mustard, and optional chili powder or spicy seasoning for extra flavor.
Enjoy!
Now you have delicious Korean-style cheese corn dogs with crispy, cheesy goodness inside and a crunchy exterior! Perfect as a snack or party treat.