Korean Corn Dog Recipe : Crispy, Cheesy, and Irresistible
If you're a fan of crispy, cheesy, and savory treats, you’ll love this Korean corn dog recipe. Inspired by the popular Korean street food, these corn dogs are a fun and indulgent twist on the classic American corn dog. Instead of the usual hot dog, these corndogs are made with either a juicy sausage or melted cheese and then coated in a crispy batter that’s deep-fried to golden perfection.
Korean corn dogs are known for their unique batter, which gives them a fluffy, crunchy texture that’s completely different from traditional corn dogs. They are also often coated in crispy panko breadcrumbs, giving them an extra layer of crunch. The combination of sweet and savory flavors in every bite is what makes these corn dogs so irresistible.
This recipe will walk you through how to make these delicious corn dogs at home with simple ingredients, allowing you to recreate this street food favorite without the need to go to Korea! Whether you're making them for a family snack, a party treat, or just a fun homemade dinner, these Korean-style corn dogs are guaranteed to be a hit.
So, grab your ingredients, heat up the oil, and get ready to enjoy a crispy, cheesy, and utterly delicious Korean corn dog!
Equipment
- Deep Fryer or Large Skillet: For frying the Korean corn dogs to a crispy, golden perfection.
- Wooden Skewers: To skewer the sausages and cheese, making them easy to dip and fry.
- Large Mixing Bowl: To prepare the batter for the corn dogs.
- Whisk: For mixing the dry ingredients with the wet ingredients to form a smooth batter.
- Plate or Shallow Dish: For rolling the battered corn dogs in panko breadcrumbs.
- Tongs or Slotted Spoon: To safely place the corn dogs in hot oil and remove them once they’re golden and crispy.
- Paper Towels: For draining excess oil after frying.
- Kitchen Thermometer (optional): To check the oil temperature for frying (ideal temperature is around 350°F or 175°C).
Ingredients
- 4 hot dogs or sausages your choice
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup milk or water
- 1 cup panko breadcrumbs
- 1 cup shredded mozzarella cheese optional for cheesy corn dogs
- Vegetable oil for frying
- Wooden skewers for easy handling
Instructions
- Prepare the Ingredients: If using sausages or hot dogs, cut them in half and skewer them with wooden sticks. If you're using cheese, thread a piece of mozzarella cheese on the skewers alongside the sausage or instead of the sausage for a cheesy corn dog.
- Make the Batter: In a bowl, mix together the flour, cornstarch, sugar, baking powder, and salt. Add the egg and milk (or water) and whisk until you have a smooth, thick batter. The consistency should be similar to pancake batter.
- Coat the Corn Dogs: Pour the panko breadcrumbs onto a plate. Dip the skewered sausages (and cheese, if using) into the batter, making sure they are completely coated. Then roll them in the panko breadcrumbs to create a crispy coating.
- Heat the Oil: In a deep fryer or a large frying pan, heat the vegetable oil to about 350°F (175°C). The oil should be deep enough to submerge the corn dogs.
- Fry the Corn Dogs: Carefully place the coated corn dogs into the hot oil and fry for about 3-4 minutes, or until golden brown and crispy. Remove them from the oil and drain them on a paper towel to remove excess oil.
- Serve and Enjoy: Serve the corn dogs hot with your favorite dipping sauces, such as ketchup, mustard, or even a sweet chili sauce for extra flavor.
Notes
To make your Korean corn dogs even more delicious, try adding a touch of sweetness to the batter by mixing in a little honey or sugar. For extra crunch, coat the batter in panko breadcrumbs or crushed potato chips before frying. You can also experiment with different fillings, like adding spicy sausages, or make them entirely cheesy by using a thicker layer of melted mozzarella inside. Drizzle with a sweet chili sauce or ketchup after frying for an added burst of flavor!