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
- 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.
- 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.
- 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.
- 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.
- 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.
Korean corn dogs
- 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