korean corn dogs

Learn how to make this popular trendy Korean street food at home. Hot dogs are coated in a flour batter and panko breadcrumbs and then deep fried and dusted with sugar.

Korean Hot Dogs

hot dogs, sausages

disposable wooden chopsticks

panko breadcrumbs

oil (for frying)

sugar (for coating)

mustard,

all purpose flour

tbsp white sugar

tsp salt

tsp baking powder

125 ml fat free milk (cold)

egg (straight from refrigerator)

Break disposable wooden chopsticks apart and skewer your hot dogs, sausage or mozzarella. I made some with sausages, a few with cheese, and a few that are half sausage and half cheese.

Pat dry the hot dogs, sausage and cheese and place into fridge to keep cold while making batter.

Add flour, sugar, salt and baking powder to a large bowl. Whisk until evenly blended. Add in milk and egg. Whisk all the ingredients together until smooth. The batter should be very thick and sticky. When you lift your whisk, the batter should not run off it. You do not want the batter to be runny because then the batter will run off the hot dogs when you coat them. Make sure to use egg and milk straight from the fridge so that the batter is cold when it&#x27;s finished. If your kitchen is really warm, you may need to refrigerate the batter briefly to get it cold.

Pour the batter into a loaf pan. This will make it easier to coat the entire hot dog at once since you should be able fit all of it inside the loaf pan. In a separate loaf pan, add panko.

Pour oil into pan being used for frying. You want to add enough oil so that it is deep enough to cover the entire hot dog once the hot dog is placed in. Bring oil to about 350°F.

Remove skewers from fridge. To coat, turn the hot dog/sausage/cheese a few times in the batter until it is coated. You can then use your fingers to help evenly spread out the batter or remove some of the batter if your coating is too thick. Keep in mind that your batter will expand once it is fried so you don&#x27;t want your coating to be too thick. Make sure your hot dog/sausage/cheese is completely sealed in batter.

Roll the hot dog in panko breadcrumbs. While the sticky batter will pick up some of the breadcrumbs, I also like to sprinkle and press more on with my hands to make sure every crevice is covered in panko.

Working quickly, repeat with remaining hot dogs/sausages/cheese. If it is taking you a while to coat, keep coated ones in fridge. You should especially keep any cheese only ones in fridge until ready to fry. You should have enough batter for at least 6 hot dogs.

Add 2-3 hot dogs to the hot oil at a time. Cook a few minutes on both sides, until batter is dark golden brown and batter is fully cooked.

Sprinkle hot dogs with sugar. Drizzle with condiments of your choice.

https://content.jwplatform.com/videos/MDDsMgJB.mp4

Learn how to make this popular Korean street food at home.

Crunchy, sweet, and salty Korean Corn Dogs made in 3 ways: with panko breadcrumbs, potato, or crunchy ramen toppings. Stuffed with hot dogs and cheese, coated in batter and toppings, this delicious Korean street food is deep fried to perfection.

Korean Corn Dogs 3 Ways

dogs,

mozzarella sticks, pat dried

milk, lukewarm ((250 grams))

brown sugar ((30 grams))

instant dry yeast ((7 grams))

½ teaspoon salt, fine ((2 grams))

egg,

all-purpose flour ((300 grams))

potato,

ramen noodles, crushed

vegetable oil, for frying ((1.5 litres))

In a large bowl combine the lukewarm milk, sugar, and yeast. Give it a good whisk to combine, then let sit for 5 minutes. Add in the egg and salt, then mix again to combine.

Sift the flour into the wet mixture, then mix for 1-2 minutes with a hand mixer. Cover and let proof in a warm place for at least 1 hour.

Once proofed, transfer the batter into a tall glass.

Batter

Prepare 1 large plate with panko breadcrumbs.

Peel and cut a potato into small cubes. Place the cubes onto a separate plate. Pat dry with paper towel and toss through some flour or corn starch. Add potato seasoning if desired.

Crush a pack of ramen noodles with a rolling pin. Place the noodle pieces on a separate plate and sprinkle the ramen flavouring on top.

Toppings

Heat up a wide and deep pan/ pot with vegetable oil. Use a kitchen thermometer to bring the temperature of the oil to 330-350°F (165-175°C).

Cut the hotdogs in half, then portion mozzarella sticks the same length as the hotdogs.

Onto a skewer slide one half hot dog, followed by the mozzarella stick.

Dip the skewer into the tall glass to coat the corn dog in batter. Use a twisting motion when taking out the skewer, to get an even coat.

Roll the battered skewer through breadcrumbs. Fry immediately for 3-5 minutes or until golden brown. Only fry 2 corn dogs at a time and ensure the temperature of the oil is constant.

Making the Korean style corn dogs

After dipping the hot dog in batter, roll it through cubed potatoes or crushed noodles.

Roll through breadcrumbs, using your hands to shape the corn dog and help everything stick.

Fry for 5-7 minutes or until golden brown in colour.

Potato or ramen topping

After frying, sprinkle a little sugar over the corn dogs. Top with ketchup, mayonnaise, mustard, Sriracha or sweet chilli sauce.

Enjoy while piping hot for extra melty bites!

Serving

Korean corn dogs made with hot dog, mozzarella cheese sticks, and ramen noodle. This is the crunchiest way to eat a Korean corn dog. Other coating options available such as diced potatoes (nstead of ramen noodle), or just plain batter with no additional topping. Your choice, your way!

Korean Corn Dog - Extra Crunchy

mozzarella sticks,

milk of choice, room temperature

brown sugar

instant yeast

salt

noodle,

mayonnaise

sugar

In a large bowl combine the milk, sugar, and yeast. Stir gently. Let sit for 5 minutes.

Add the rest of the batter ingredients, cover lightly and let sit at room temperature until the mixture doubles in size (around 1 hour)

Once proofed, transfer into a tall glass or any tall container to dip your dogs completely in.

PREPARING THE BATTER

Crush the uncooked ramen and spread out on large shallow plate or baking tray. Sprinkle the ramen seasoning on top if desired.

PREP THE TOPPING

Add oil to a deep frying pan with vegetable oil. Using kitchen thermometer, heat oil until temperature reads to 330 &#8211; 350 Degrees F (or 165-175 Celsius)

To the skewer sticks add hot dog and mozzarella stick

Dip into the batter, then immediately roll on the plate with crushed ramen.

Fry for 3-5 minutes, or until golden brown

MAKING THE DOGS

Drizzle with mayo-sriracha and sprinkle with sugar.

Serve immediately, or store covered in airtight container for up to 2 days (heat in oven for 4-8 minutes), or freeze for up to 3 months in a ziplock bag (heat in oven for 20 minutes)

TO SERVE:

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Top 4 korean corn dogs recipes from across the web

The most viewed korean corn dogs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Hot Dogs

Korean Corn Dogs 3 Ways

Korean Corn Dogs 3 Ways

Korean Corn Dog - Extra Crunchy

The most viewed korean corn dogs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine