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Korean Corn Dog Recipe

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★★★★★

4.7 from 406 reviews

Korean Corn Dog is a popular street food featuring hot dogs (and optionally cheese) skewered, coated in a sweet and sticky batter, rolled in panko and crispy toppings, then deep-fried until golden brown. Finished with a sprinkling of sugar and drizzles of ketchup and mustard, these corn dogs offer a deliciously crispy exterior with a soft, savory interior, perfect for a fun and flavorful snack or meal.

Ingredients

Scale

Batter

  • 1 3/4 cups (210 g) all-purpose flour
  • 2 Tbsp granulated sugar, plus more for sprinkling
  • 1 (1/4-oz.) package instant yeast
  • 1/2 tsp kosher salt
  • 1 cup water

For Frying

  • Vegetable oil, for frying (3 to 4 cups)

Filling

  • 4 beef hot dogs
  • 4 cheese sticks (optional)

Coating and Toppings

  • 1 1/2 cups panko bread crumbs
  • 2 cups chopped frozen fries, crumbled ramen, and/or crushed cornflakes (optional)
  • Ketchup, for topping
  • Yellow mustard, for topping

Instructions

  1. Prepare the Batter: In a large bowl, whisk together flour, granulated sugar, instant yeast, and kosher salt until fully combined. Fold in water gradually until a sticky, stiff batter forms. Cover the bowl with plastic wrap and place it in a warm spot to proof until the batter doubles in size, approximately 1 hour.
  2. Heat the Oil: Pour vegetable oil into a large Dutch oven or deep cast-iron skillet to a depth of about 2 inches. Heat the oil over medium-high heat until an instant-read or deep-fry thermometer registers 325ºF (163ºC).
  3. Prepare Skewers: Thread each hot dog onto skewers or chopsticks. If making cheese corn dogs, slice cheese sticks and hot dogs in half, then alternate threading one hot dog half followed by one cheese half onto each skewer.
  4. Coat the Hot Dogs: Place panko and any crunchy toppings (fried fries, crumbled ramen, cornflakes) separately on plates. Using wet fingers, slowly coat each skewered hot dog with the batter, turning to ensure the entire surface is covered evenly. Roll the coated hot dogs in the crunchy toppings plate first, then thoroughly coat in panko bread crumbs, adding more panko if needed to cover completely.
  5. Fry the Corn Dogs: Carefully place the coated hot dogs into the hot oil. Fry, turning occasionally, until the exterior is a deep golden brown and crispy, about 3 to 4 minutes. Remove from the oil and transfer to paper towel-lined plates to drain excess oil. Repeat with the remaining skewers.
  6. Finish and Serve: Sprinkle the fried corn dogs with granulated sugar on all sides while still hot. Drizzle with ketchup and yellow mustard to taste. Serve immediately for the best crispness and flavor.

Notes

  • Proofing the batter ensures a light and airy coating; be sure to place it in a warm spot to help yeast activate.
  • The optional cheese sticks add a deliciously melty surprise inside; halve both hot dogs and cheese for easy skewering.
  • Using wet fingers to coat prevents batter from sticking to your hands.
  • Maintain oil temperature at 325ºF to cook the batter evenly and prevent burning.
  • Customize toppings with your choice of crunchy coatings like crushed ramen, cornflakes, or frozen fries for added texture.
  • Sprinkling sugar after frying is a classic Korean corn dog twist that balances the savoriness with a hint of sweetness.

Keywords: Korean corn dog, street food, fried snack, hot dog recipe, cheese corn dog, panko crust, yeast batter

Find it online: https://flavorsbymaya.com/korean-corn-dog-recipe/