Korean Corn Dog has taken the culinary world by storm with its delightful blend of flavors and textures. I first tried one while wandering the vibrant streets of Seoul, where the aroma of crispy batter and melted cheese danced through the air. This unique treat, often enjoyed as a popular street food, combines savory hot dogs and gooey mozzarella cheese, all enveloped in a crispy, golden-brown exterior. The first bite is a delightful crunch, followed by the warm, cheesy goodness that makes your taste buds sing. If you’re wondering what is a Korean corn dog? It’s a savory snack that perfectly balances sweet and salty, making it irresistible. Let’s get cooking!
Why You’ll Love This Korean Corn Dog
- Rich, cheesy filling that melts in your mouth.
- Fun and interactive to make with family or friends.
- Perfect for parties or game nights.
- Can be customized with various toppings and sauces.
- Budget-friendly snack that satisfies cravings.
- Great as a Korean street food corn dog alternative.
- Quick prep and cooking time make it easy to whip up.
- Adaptable for dietary restrictions with gluten-free options.
Ingredients for Korean Corn Dog
Here’s everything you need for this delicious corn dog recipe:
- 3 cups cubed peeled potatoes (1/4-inch cubes) – adds a unique crunch.
- 1 tablespoon sugar – balances the savory flavors.
- 2 teaspoons active dry yeast – helps the batter rise.
- 1 cup warm water (110° to 115°) – activates the yeast.
- 1-3/4 cups all-purpose flour – the base for the batter.
- 1/2 teaspoon salt – enhances flavor.
- 2 tablespoons cornstarch – creates a lighter texture.
- 2 cups panko bread crumbs – for a crunchy coating.
- Oil for deep-fat frying – necessary for frying.
- 6 hot dogs – the main protein.
- 1 pound part-skim mozzarella cheese, chopped into 2-in. logs – for that gooey center.
- 12 wooden skewers – to hold everything together.
- Ketchup, mustard or sugar, optional – for dipping or sprinkling.
How to Make Korean Corn Dog
- Step 1: Bring a small saucepan of water to a boil. Add the cubed potatoes and cook for three to four minutes until slightly tender. Drain and transfer to an ice bath to stop cooking and remove excess starch. Spread the potatoes in a single layer on paper towels to dry thoroughly.
- Step 2: In a large bowl, combine sugar, active dry yeast, and warm water. Let sit for 5 to 10 minutes until bubbly. Whisk in all-purpose flour and salt until smooth. Cover the bowl with plastic wrap or a kitchen towel and let the batter rest for 45 minutes to proof.
- Step 3: Cut the hot dogs in half widthwise. Chop mozzarella cheese into 2-inch logs. Thread one piece each of hot dog and cheese alternately onto the wooden skewers. Set aside.
- Step 4: Heat oil in an electric skillet, deep-fat fryer, or heavy pan to 375°F (190°C). Maintain temperature throughout frying.
- Step 5: Toss the cooked, dried potatoes with cornstarch and spread in an even layer in a shallow bowl. Place panko bread crumbs in a separate shallow bowl.
- Step 6: Dip each skewer into the thick yeast batter, covering entirely. Press the battered corn dog into the cubed potatoes, ensuring the potatoes stick. Then coat thoroughly with panko bread crumbs. Use your hands to press the coatings firmly onto each corn dog.
- Step 7: Fry the corn dogs in batches in the hot oil for 2 to 3 minutes until golden brown and crispy, turning occasionally for even cooking. Remove and drain on paper towels. Let the oil return to 375°F between batches and remove any loose crumbs from the oil to prevent burning.
- Step 8: Sprinkle Korean corn dogs with sugar for added sweetness and serve with ketchup and mustard drizzled in zigzags as traditional toppings.
Pro Tips for the Best Korean Corn Dog
Here are some expert tips to ensure your corn dogs turn out perfectly:
- Make sure the oil is hot enough before frying for a crispy exterior.
- Don’t overcrowd the frying pan; fry in small batches for even cooking.
- Experiment with different cheeses for unique flavors in your Korean cheese dog.
What’s the secret to perfect Korean Corn Dog?
The secret lies in the yeast batter and letting it proof properly. This creates that fluffy, crunchy outer layer you crave. The combination of hot dog and melted cheese also makes every bite a delight!
Can I make Korean Corn Dog ahead of time?
Yes! You can prepare the skewers and batter a few hours beforehand. Just keep them in the refrigerator until you’re ready to fry.
How do I avoid common mistakes with Korean Corn Dog?
Avoid undercooking the batter by ensuring the oil is at the right temperature before frying. Also, remember to dry the potatoes thoroughly to ensure they adhere properly to the batter.
Best Ways to Serve Korean Corn Dog
These delicious corn dogs are best served immediately after frying. Pair them with a variety of dipping sauces like ketchup and mustard, or try something unique like spicy mayo or sriracha for a kick. You can also serve them alongside a refreshing slaw for a well-rounded meal.
Nutrition Facts for Korean Corn Dog
Per serving (recipe makes 12 servings):
- Calories: 250
- Fat: 12g
- Saturated Fat: 4g
- Protein: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 1g
- Sodium: 400mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Korean Corn Dog
Allow the corn dogs to cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to 3-4 days. You can also freeze them for up to 3 months. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again.
Frequently Asked Questions About Korean Corn Dog
Where can I find Korean Corn Dogs near me?
You can find Korean street food corn dog vendors in many urban areas. Also, check local food festivals or Korean restaurants that might serve this delightful snack.
Are there gluten-free Korean Corn Dog options?
Absolutely! You can substitute the all-purpose flour with gluten-free flour blends to create a delicious gluten-free version of this popular snack.
What are some unique toppings for Korean Corn Dog?
Try adding spicy Korean toppings like gochujang sauce or drizzle with honey and sesame seeds for a sweet and spicy twist!
Variations of Korean Corn Dog You Can Try
There are many fun variations of this delightful dish! Consider using different types of sausages, such as spicy sausage or even tofu for a vegetarian option. You can also experiment with various cheeses, like cheddar or pepper jack, for added flavor. Exploring these options can lead to exciting new tastes!
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Korean Corn Dog: 12 Irresistible Variations to Try
- Total Time: 55 minutes
- Yield: 12 corn dogs 1x
- Diet: Vegetarian
Description
This Korean Corn Dog recipe features a crispy, flavorful exterior made from a yeast batter coated with crunchy panko and cubed potatoes, enveloping savory hot dogs and melted mozzarella cheese. Deep-fried to golden perfection, these corn dogs offer a delightful sweet and savory combination, perfect as a fun snack or party treat.
Ingredients
- 3 cups cubed peeled potatoes (1/4-inch cubes)
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 cup warm water (110° to 115°)
- 1–3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 2 cups panko bread crumbs
- Oil for deep-fat frying
- 6 hot dogs
- 1 pound part-skim mozzarella cheese, chopped into 2-in. logs
- 12 wooden skewers
- Ketchup, mustard or sugar, optional
Instructions
- Bring a small saucepan of water to a boil. Add the cubed potatoes and cook for three to four minutes until slightly tender. Drain and transfer to an ice bath to stop cooking and remove excess starch. Spread the potatoes in a single layer on paper towels to dry thoroughly.
- In a large bowl, combine sugar, active dry yeast, and warm water. Let sit for 5 to 10 minutes until bubbly. Whisk in all-purpose flour and salt until smooth. Cover the bowl with plastic wrap or a kitchen towel and let the batter rest for 45 minutes to proof.
- Cut the hot dogs in half widthwise. Chop mozzarella cheese into 2-inch logs. Thread one piece each of hot dog and cheese alternately onto the wooden skewers. Set aside.
- Heat oil in an electric skillet, deep-fat fryer, or heavy pan to 375°F (190°C). Maintain temperature throughout frying.
- Toss the cooked, dried potatoes with cornstarch and spread in an even layer in a shallow bowl. Place panko bread crumbs in a separate shallow bowl.
- Dip each skewer into the thick yeast batter, covering entirely. Press the battered corn dog into the cubed potatoes, ensuring the potatoes stick. Then coat thoroughly with panko bread crumbs. Use your hands to press the coatings firmly onto each corn dog.
- Fry the corn dogs in batches in the hot oil for 2 to 3 minutes until golden brown and crispy, turning occasionally for even cooking. Remove and drain on paper towels. Let the oil return to 375°F between batches and remove any loose crumbs from the oil to prevent burning.
- Sprinkle Korean corn dogs with sugar for added sweetness and serve with ketchup and mustard drizzled in zigzags as traditional toppings.
Notes
- Adjust frying time based on your equipment.
- Experiment with different cheeses for varied flavors.
- Serve immediately for best texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Deep frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
