The Best Korean Corn Dog (Crispy and Cheesy)
Korean corn dog (or Korean hotdog) is a trendy street food filled with cheese and sausage, and coated in french fries and crispy panko breadcrumbs. This recipe lets you easily recreate the best version at home.
Equipment
Ingredients
For Batter
- 3 1/2 cups (420 g) all-purpose flour
- 1 3/4 cup + 2 tbsp (450 ml) water lukewarm
- 1 tbsp instant yeast
- 3 tbsp sugar
- 1 tsp salt
For corn dogs
- 8 sausages or hot dogs
- 4-6 sticks low moisture mozzarella cheese or cheese blocks
- 4 pieces American cheese slices individually wrapped, optional
- 12 oz (340 g) frozen french fries about 4 cups when cut into small pieces, optional
- 2 cups (120 g) panko breadcrumbs
- oil for deep-frying
- sugar
- ketchup
- mustard
Instructions
To make batter
- Combine all-purpose flour, sugar, instant yeast, salt, and water in a square or oval pan that is long enough for the corn dog skewers to roll around in a twisting motion. Mix with a spoon until everything is well incorporated and smooth.
- Cover the bowl and let the batter rise in a warm place until it doubles in volume, which should take about 1 hour.
For the filling
- Cut the hot dogs in half and cut the cheese into similar-sized pieces. Skewer the hot dogs and cheese on sticks, with the hot dogs on the bottom and cheese on top. You can also come up with different combinations or use only hot dogs.
- For an octopus-shaped corn dog, cut the bottom 1 inch of the hot dog in a cris-cross pattern.
- If using cheese slices, wrap the cheese around the hot dog and squeeze tightly to secure.Keep the skewers cold in the refrigerator until ready to use so that they can hold their shape when deep-fried.
To assemble corn dog
- Cut frozen french fries into small pieces and add to a pan. Put panko crumbs in another pan and set them aside.
- Dip hotdog filling skewer into batter. Roll with a twist as you lift, ensuring even coating. Use fingers to smooth, if needed
- Roll the battered skewer in the potatoes, then roll it into the panko breadcrumbs. Use your hands to firmly press everything together to mold into shape. Make sure to cover the cheese part with plenty of panko crumbs so that the cheese won't ooze out too much.
To deep-fry
- Heat oil in a skillet (large enough for the hot dog skewers) to reach to 350˚F. Carefully place the skewered hot dog into the hot oil, and fry for about 3-4 minutes. Rotate it occasionally using kitchen tongs to ensure even frying, until it turns golden brown and crispy. Remove the hot dog and let it rest on a cooling rack. Fry 1-2 skewers at a time to ensure that the oil temperature stays consistent.
- Dust the hot dog with sugar, and drizzle with ketchup and mustard as desired. Serve immediately.
Video
Notes
Corn dog skewers: Make sure the skewers are long enough to hold both the hot dog and cheese, and that they fit in the frying pan you will be using for deep frying (You might need to cut-ff the extra length to fit). If making different varieties, it may be helpful to color-code the skewers for easy identification.
If using fresh peeled potatoes: chop them small and cook in boiling water for 2 minutes. Rinse and pat them dry.
Nutrition
Calories: 402kcal | Carbohydrates: 63g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 746mg | Potassium: 274mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 4mg