Korean corn dogs

Why You’ll Love This Recipe

  • Quick and Easy: This recipe doesn’t require yeast or cornmeal, making it straightforward and time-saving.
  • Versatile Fillings: Choose from hot dogs, mozzarella, or a mix to suit your preferences.
  • Crispy Texture: The panko breadcrumb coating provides an irresistible crunch.
  • Fun to Make: Perfect for gatherings or a family cooking activity.

Ingredients

Filling

  • 4 hot dogs
  • 250 g mozzarella cheese
  • 4 wooden skewers or wooden chopsticks

Batter

  • 150 g all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 100 ml milk
  • 1 egg

Crust Toppings

  • 100 g panko breadcrumbs
  • 2 tablespoons caster sugar
  • Optional: 1 cup cubed potatoes, crushed ramen noodles, or crushed cornflakes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preparation:
    • Ensure the skewers fit into your frying pot; trim if necessary.
    • Cut hot dogs and mozzarella into sizes that fit the skewers.
    • Skewer the hot dogs and mozzarella, covering the sharp end with the last piece.
    • Pour panko breadcrumbs and any additional toppings into separate trays or plates.
  2. Make the Batter:
    • In a mixing bowl, combine flour, sugar, and baking powder.
    • Add milk and egg, mixing until a thick, sticky batter forms.
    • Transfer the batter into a tall glass for easy coating.
  3. Coat the Skewers:
    • Dip each skewer into the batter, ensuring an even coat.
    • Roll the battered skewer in panko breadcrumbs, pressing lightly to adhere.
    • If using additional toppings like potatoes or ramen, roll the skewers in these before the panko breadcrumbs.
  4. Frying:
    • Heat oil in a pot to 170°C (340°F).
    • Gently place the coated skewers into the hot oil.
    • Deep-fry for 3 to 5 minutes, turning halfway through, until golden brown.
    • Remove and place on paper towels to drain excess oil.
  5. Serving:
    • Sprinkle with caster sugar.
    • Drizzle with ketchup and mustard as desired.
    • Enjoy while hot.

Servings and Timing

  • Servings: 4 corn dogs
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Variations

  • Cheese-Only Corn Dogs: Use only mozzarella for a vegetarian option.
  • Potato Corn Dogs (Gamja Hot Dog): Roll the battered skewers in cubed potatoes before coating with panko breadcrumbs for added texture.
  • Ramen-Crusted Corn Dogs: Use crushed ramen noodles as a crust topping for an extra crunch.
  • Air Fryer Method: For a healthier alternative, air fry the coated skewers at 200°C (392°F) for 8 minutes, noting that the crust may be less crispy.

Storage/Reheating

  • Storage: Store leftover corn dogs in an airtight container in the refrigerator for up to 2 days.
  • Reheating: Reheat in an oven or air fryer at 180°C (356°F) for 5-7 minutes to regain crispiness.

FAQs

What are Korean corn dogs made of?

Korean corn dogs typically consist of hot dogs or mozzarella cheese (or both) skewered on a stick, coated in a sweet flour batter, rolled in panko breadcrumbs, and deep-fried until golden brown.

How do Korean corn dogs differ from American corn dogs?

Unlike American corn dogs, which use a cornmeal batter, Korean corn dogs use a sweet flour batter and are coated with panko breadcrumbs, resulting in a different texture and flavor.

Can I make Korean corn dogs without yeast?

Yes, this recipe uses baking powder instead of yeast, making the preparation quicker and more convenient.

What other fillings can I use?

Other fillings include fish cakes, squid, spam, or Korean rice cakes, allowing for various flavor combinations.

How can I make a vegan version?

To make a vegan Korean corn dog, use plant-based sausages and vegan cheese for the filling, and substitute the egg and milk in the batter with plant-based alternatives.


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Korean corn dogs


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  • Author: Isabella
  • Total Time: 25 minutes
  • Yield: 4 corn dogs
  • Diet: Vegetarian

Description

Korean Corn Dogs Recipe – A crispy, cheesy street food favorite! This easy recipe skips yeast for a quick batter and features versatile fillings like hot dogs or mozzarella cheese. Coated in sweet flour batter and panko breadcrumbs, these corn dogs are deep-fried to golden perfection. Perfect for a fun cooking activity or a satisfying snack.


Ingredients

Filling:

  • 4 hot dogs
  • 250 g mozzarella cheese
  • 4 wooden skewers or chopsticks

Batter:

  • 150 g all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 100 ml milk
  • 1 egg

Crust Toppings:

  • 100 g panko breadcrumbs
  • 2 tablespoons caster sugar
  • Optional: 1 cup cubed potatoes, crushed ramen noodles, or crushed cornflakes

Instructions

  • Prepare Skewers
    • Ensure skewers fit your frying pot; trim if needed.
    • Skewer hot dogs and mozzarella, alternating pieces, and covering the sharp tip with a filling.
  • Prepare Crust Toppings
    • Spread panko breadcrumbs and optional toppings (potatoes, ramen, cornflakes) on separate plates.
  • Make Batter
    • In a mixing bowl, combine flour, sugar, and baking powder.
    • Add milk and egg; mix to form a thick, sticky batter.
    • Transfer batter to a tall glass for easy dipping.
  • Coat Skewers
    • Dip each skewer in batter, ensuring even coating.
    • Roll skewers in panko breadcrumbs and optional toppings as desired.
  • Fry Corn Dogs
    • Heat oil to 170°C (340°F).
    • Fry coated skewers for 3-5 minutes, turning halfway, until golden brown.
    • Remove and drain on paper towels.
  • Serve
    • Sprinkle with caster sugar and drizzle with ketchup and mustard. Serve hot!

Notes

  • Variations: Use cubed potatoes or crushed ramen for extra texture, or try a vegetarian cheese-only version.
  • Air Fryer Option: Air fry at 200°C (392°F) for 8 minutes, though the crust may be less crispy.
  • Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in an oven or air fryer at 180°C (356°F) for 5-7 minutes.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Deep Frying
  • Cuisine: Korean

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