Description
This recipe for the Best Korean Corn Dog combines a fluffy, slightly sweet yeast batter with crispy panko coating to create a crunchy, golden exterior. Filled with hot dogs and cheese, these corn dogs are fried to perfection and served with savory and sweet toppings like nacho cheese, ketchup, mustard, and a sprinkle of sugar for a delightful contrast in flavors and textures. Perfect as a snack or street food treat, these Korean corn dogs showcase a fun twist on the classic American favorite.
Ingredients
Scale
The Batter
- 1 ¾ cups Flour
- 1 cup Warm Water
- 2 teaspoons Active Dry Yeast
- 1 tablespoon White Sugar
- ½ teaspoon Kosher Salt
- ½–1 cup Panko Breadcrumbs
The Fillings
- 3 Hot Dogs (cut in half)
- 8 oz Block of Cheese (cut to match hot dog width)
The Toppings
- ⅓ cup Nacho Cheese or Mayonnaise
- 1 Bag of chips (crushed for coating)
Condiments
- Ketchup
- Mustard
- Sugar (for sprinkling)
Instructions
- Prepare the Batter: In a mixing bowl, combine the warm water, active dry yeast, and white sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. Then add the flour and kosher salt, mixing until a smooth batter forms. Cover the batter and let it rest for 30-45 minutes to rise until it doubles in size.
- Prepare the Fillings: Cut each hot dog in half and slice the block of cheese into pieces matching the size of the hot dogs. You can optionally skewer the hot dog and cheese pieces together to make coating and frying easier.
- Coat the Corn Dogs: Pour the panko breadcrumbs and crushed chips into separate shallow dishes. Dip each hot dog and cheese skewer into the batter ensuring it is fully coated. Then roll it first in panko breadcrumbs and then in crushed chips for an extra crunchy texture.
- Fry the Corn Dogs: Heat oil in a deep fryer or a large pot to 350°F (175°C). Carefully lower the coated corn dogs into the hot oil and fry for 3-5 minutes, turning occasionally, until the exterior is golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Add Toppings and Serve: Drizzle the corn dogs with nacho cheese or mayonnaise. Sprinkle a little sugar on top for a slight sweetness that contrasts with the savory flavors. Serve hot with ketchup and mustard on the side for dipping.
Notes
- Ensure the oil is hot enough before frying to prevent the batter from absorbing too much oil and becoming soggy.
- You can substitute hot dogs with sausages or use only cheese for a vegetarian option.
- For an extra crunchy texture, use both panko breadcrumbs and crushed chips as coatings.
- Adjust sugar quantity on top according to your preference for sweetness contrast.
- Make sure to skewer the filling pieces tightly to avoid separation during frying.
Keywords: Korean corn dog, Korean street food, crispy corn dog, fried snack, cheesy corn dog