Discover the yumminess of Korean Corn Dogs – a mix of crispy, yummy goodness with unique flavors. This recipe is super easy, giving a cool twist to regular corn dogs and bringing Seoul’s taste to your kitchen.
Picture a tasty hot dog wrapped in a crispy, slightly sweet coating, with extras like panko crumbs or French fries for more crunch. Great for snacking or a fun party treat, these Korean Corn Dogs bring a tasty adventure that’s easy to make. Enjoy making these yummy bites at home and get set for a snack.
A famous Korean street snack that has lately arrived in the US is called Korean hot dogs, commonly referred to as Korean corn dogs. Discover how to create these entertaining, gooey hot dogs at home with our Korean Corn Dogs Recipe.
What are Korean Hot Dogs?
It’s common to see Koreans eating Korean hot dogs while strolling the streets. Batter-coated hot dogs are then cooked in oil. They’re dusted with sugar before you add the toppings of your choice.
Surprisingly, the sweet and salty flavors complement each other well. There are also many more varieties, such as a cheese-only mozzarella dog (which is all the rage on social media) and ones that are covered in potatoes or ramen noodles.
How to make Korean Corn Dog
Ingredients
- 6 hot dogs, sausages, or mozzarella sticks (cut mozzarella sticks into 1-inch-wide by 4-and-a-half-inch-long pieces; for sausages and hot dogs, use the ones that were previously mentioned).
- Three sets of disposable wooden chopsticks
- One Cup of Panko breadcrumbs
- Fry the dogs in oil
- Sprinkle them with granulated sugar
- Then drizzle them with hot mayonnaise
- Mustard
- Ketchup
Batter
- 125 ml cool fat-free milk
- 1 ¼ cups both flour
- 2 tablespoons granular white sugar
- 1/2 teaspoon salt
- 2 tablespoons baking powder
- One big egg cold from the refrigerator
Instructions to make Korean Corn Dogs
- Cut a box of plastic wood chopsticks before using them to skewer your hot dogs, sausage, or cheese. Some have cheese, others have sausages, and still, others have both.
- Keep the hot dogs, sausage, and cheese in the refrigerator to keep them cool while you prepare the batter.
- Combine flour, sugar, salt, and baking powder. Mix thoroughly by whisking. Combine the milk and the egg. Combine everything by whisking it together. Batter consistency should be thick and sticky. When lifting the whisk, the batter should not fall off. The batter should be thick enough to stick on the hot dogs, but not so thick that it runs off as you cover them.
- The key to a perfectly chilled batter will use cold egg and milk. If the kitchen is heated, the batter must be chilled in the refrigerator.
- Transfer the batter to a loaf pan. Hot dogs can’t be cooked in a loaf pan unless the entire piece can be coated. Add the panko on its own. Add oil to the frying pan.
- Add enough oil to cover the hot dog once it’s inserted. The temperature should be 350°F.
- Remove skewers from the refrigerator. Turn hot dog/sausage/cheese in the batter to coat. Take your fingers to spread the batter out, if it is too thick, remove some away. Don’t make your batter too thick because it will expand when fried. Make sure your hot dog/sausage/cheese is fully coated.
- The hot dog should be coated with panko bread crumbs. While the gooey batter will pick up some panko, I prefer to sprinkle and press more on to cover every crevice.
- Repeat with remaining dogs/sausages/cheese. If coating takes too long, refrigerate coated ones. Cheese must be refrigerated until frying. It should make 6 hot dogs.
- Add 2-3 hot dogs at such a time to the heated oil. Wait until the batter is browned on both sides before serving.
- Sugar hot dogs. Add condiments.
Is yeast necessary for the batter?
No, Although I came to find a few recipes that asked for yeast, and I believe that some of the vendors who sell these hot dogs also use it, I was able to achieve nearly identical results without it. Although adding yeast to the batter makes for a more flexible dough, doing so requires a lot more work because the dough needs time to prove and rise.
The batter I’m providing today is incredibly simple to make and just takes 5 minutes to complete. It is much thicker and stickier than pancake batter while looking comparable. The batter must be quite thick and sticky so that it adheres to the hot dogs.
Korean corn Dog vs American Corn Dog
This popular street dish differs in four key ways from the standard American corn dog. Sausage is just one option for the filling. You might utilize cheese, fish hotdogs, squid, spam, Korean rice cakes, or any mix thereof. Something like a cornmeal batter is not being used, which is the second distinction.
To add crunch, coat it in panko breadcrumbs. You could also substitute ramen noodles, cornflakes, or french fries. A sugar coating follows the frying process.
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Korean Corn Dog Recipe
Ingredients
- 6 hot dogs, sausages, or mozzarella sticks (cut mozzarella sticks into 1-inch-wide by4-and-a-half-inch-long pieces; for sausages and hot dogs, use the ones that were previously mentioned)
- Three sets of disposable wooden chopsticks
- One Cup of Panko Bread Crumbs
- Fry the dogs in oil
- Sprinkle them with granulated sugar
- Then drizzle them with hot mayonnaise
- Mustard
- Ketchup
Batter
- 125 ml cool fat-free milk
- 1 ¼ cups both flour
- 2 tablespoons granular white sugar
- 1/2 teaspoon salt
- 2 tablespoons baking powder
- One big egg cold from the refrigerator
Instructions
- Cut a box of plastic wood chopsticks before using them to skewer your hot dogs, sausage, or cheese. Some have cheese, others have sausages, and still, others have both
- Keep the hot dogs, sausage, and cheese in the refrigerator to keep them cool while you prepare the batter
- Combine flour, sugar, salt, and baking powder. Mix thoroughly by whisking. Combine the milk and the egg. Combine everything by whisking it together. The batter consistency should be thick and sticky. When lifting the whisk, the batter should not fall off. The batter should be thick enough to stick on the hot dogs, but not so thick that it runs off as you cover them
- The key to a perfectly chilled batter will use cold egg and milk. If the kitchen is heated, the batter must be chilled in the refrigerator
- Transfer the batter to a loaf pan. Hot dogs can't be cooked in a loaf pan unless the entire piece can be coated. Add the panko on its own. Add oil to the frying pan
- Add enough oil to cover the hot dog once it's inserted. The temperature should be 350°F
- Remove skewers from the refrigerator. Turn hot dog/sausage/cheese in the batter to coat. Take your fingers to spread the batter out, if it is too thick, remove some away. Don't make your batter too thick because it will expand when fried. Make sure your hot dog/sausage/cheese is fully coated
- The hot dog should be coated with panko bread crumbs. While the gooey batter will pick up some panko, I prefer to sprinkle and press more on to cover every crevice
- Repeat with remaining dogs/sausages/cheese. If coating takes too long, refrigerate coated ones. Cheese must be refrigerated until frying. It should make 6 hot dogs
- Add 2-3 hot dogs at such a time to heated oil. Wait until the batter is browned on both sides before serving
- Sugar hot dogs. Add condiments
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