Korean Corn Dogs

Korean Corn Dogs are a popular street food known for their crispy exterior, gooey cheese filling, and unique sweet-savory flavor. These delicious corn dogs are coated in a batter, rolled in crispy French fries or panko breadcrumbs, and deep-fried to perfection. Whether you’re craving a fun snack or a satisfying meal, these Korean-style corn dogs are sure to impress!

Why You’ll Love This Recipe

• Crispy and cheesy – A perfect combination of crunchy coating and gooey mozzarella.
• Fun and unique – A twist on classic corn dogs with extra crunch and sweetness.
• Customizable – Can be made with different fillings and coatings.
• Perfect for snacking – Great for parties, game nights, or street-food-style treats.
• Easy to make at home – No need to visit a street vendor to enjoy these tasty corn dogs.

Ingredients

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

Main Ingredients

• 2 hotdogs
• 2 sticks mozzarella cheese
• 2 cups frozen French fries, diced
• 2 cups panko breadcrumbs

Batter

• 1 ¾ cups all-purpose flour
• 1 teaspoon instant yeast
• ½ teaspoon coarse kosher salt
• 2 tablespoons sugar
• 1 cup water

Cooking

• Neutral oil (for frying)

Directions

Prepare the Batter

1. In a mixing bowl, combine flour, instant yeast, salt, and sugar.
2. Gradually add water and mix until a smooth, sticky batter forms.
3. Cover the bowl with plastic wrap and let it rest for about 1 hour until slightly risen.

Prepare the Corn Dogs

4. Cut each hotdog in half and do the same with the mozzarella sticks.
5. Skewer each half hotdog and half mozzarella piece onto wooden skewers or sticks.
6. Place the frozen French fries on a cutting board and chop them into small pieces.

Coat the Corn Dogs

7. Pour panko breadcrumbs and chopped fries onto separate plates.
8. Dip each skewered hotdog and cheese stick into the batter, making sure it’s evenly coated.
9. Roll the battered corn dog in either the panko breadcrumbs or chopped French fries (or both for extra crunch).
10. Lightly press the coating to make sure it sticks.

Fry to Perfection

11. Heat neutral oil in a deep pan to 350°F (175°C).
12. Carefully place the coated corn dogs into the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
13. Remove and drain on paper towels.

Serve

14. Optional: Sprinkle with sugar for a classic Korean-style finish.
15. Serve hot with ketchup, mustard, or spicy mayo.

Servings and Timing

• Servings: 4
• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes

Variations

• Classic version: Skip the French fries and use only panko breadcrumbs for a traditional crunch.
• Sweet version: Roll the fried corn dogs in sugar and drizzle with condensed milk.
• Spicy kick: Add some chili powder or hot sauce to the batter.
• Gluten-free option: Use gluten-free flour and breadcrumbs.
• Vegetarian alternative: Replace hotdogs with plant-based sausages.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze uncooked, coated corn dogs for up to 2 months. Fry directly from frozen.
• Reheat: Bake in the oven at 375°F for 10 minutes or air fry at 350°F for 5 minutes to crisp them up.

FAQs

What makes Korean corn dogs different from regular corn dogs?

Korean corn dogs use a yeast-based batter instead of cornmeal and often include cheese and unique coatings like panko or diced French fries.

Can I make these without cheese?

Yes! Simply use a whole hotdog on the skewer instead of half hotdog and half mozzarella.

How do I keep the batter from dripping?

Make sure the batter is thick enough to coat the skewer well. If it’s too runny, add a bit more flour.

Can I bake these instead of frying?

Frying gives the best texture, but you can bake them at 400°F for about 15-20 minutes, turning halfway through.

Why are my corn dogs not crispy?

Ensure the oil is hot enough (350°F) before frying, and don’t overcrowd the pan.

What sauces go well with Korean corn dogs?

Ketchup, mustard, spicy mayo, honey mustard, or even cheese sauce are great options.

Can I use a different cheese?

Yes! You can try cheddar, gouda, or pepper jack for different flavors.

How do I make the batter stick better?

Make sure the hotdog and cheese are dry before dipping them into the batter. Rolling the coated skewer in panko also helps it stick better.

Can I prepare them ahead of time?

Yes! You can coat the corn dogs and freeze them before frying. Just fry them directly from frozen when ready.

What oil is best for frying?

Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil.

Conclusion

Korean Corn Dogs are a fun, crispy, and cheesy street food that you can easily make at home. Whether you love the classic version or want to experiment with different coatings, these corn dogs are sure to be a hit. Try them today for a delicious snack or meal that brings the taste of Korea right to your kitchen!

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