Korean Corn Dog Recipe
Korean Corn Dog is a popular street food featuring hot dogs coated in a slightly sweet, fluffy batter, rolled in crispy panko and optional crunchy toppings, then deep-fried to golden perfection. Served with a sprinkle of sugar and drizzled with ketchup and mustard, these corn dogs combine savory and sweet flavors for a delicious snack or meal.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 corn dogs 1x
- Category: Snack
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
Batter
- 1 3/4 cups (210 g) all-purpose flour
- 2 Tbsp granulated sugar, plus more for sprinkling
- 1 (1/4-oz.) package instant yeast
- 1/2 tsp kosher salt
- 1 cup water
For Frying
- Vegetable oil, for frying (3 to 4 cups)
Hot Dogs and Toppings
- 4 beef hot dogs
- 4 cheese sticks (optional)
- 1 1/2 cups panko bread crumbs
- 2 cups chopped frozen fries, crumbled ramen, and/or crushed cornflakes (optional)
For Serving
- Ketchup
- Yellow mustard
Instructions
- Prepare batter: In a large bowl, whisk together the flour, granulated sugar, instant yeast, and kosher salt until fully combined. Gradually fold in the water until a sticky, stiff batter forms. Cover the bowl with plastic wrap and place it in a warm spot to proof until doubled in size, about 1 hour.
- Heat oil: Pour vegetable oil into a large Dutch oven or deep cast-iron skillet to a depth of 2 inches. Attach a deep-fry or instant-read thermometer and heat the oil over medium-high heat until it reaches 325ºF (163ºC).
- Prepare hot dogs: Thread each hot dog onto a skewer or chopstick. For cheese dogs, slice each cheese stick and hot dog in half. Alternate threading one hot dog half and one cheese half onto each skewer. Arrange the panko crumbs and any optional toppings like chopped frozen fries, crumbled ramen, or crushed cornflakes on separate plates.
- Coat hot dogs: Using wet fingers, carefully coat each skewered hot dog completely with the batter by slowly spinning the skewer and applying the batter evenly. Roll the battered hot dog first in your chosen toppings (if using), then thoroughly coat with panko breadcrumbs. Add more panko as needed to ensure full coverage.
- Fry the corn dogs: Immediately carefully lower each coated hot dog into the hot oil. Fry, turning occasionally to promote even browning, until the exterior is deeply golden brown, about 3 to 4 minutes. Transfer the fried corn dogs to a paper towel-lined plate to drain excess oil. Repeat with remaining hot dogs.
- Garnish and serve: Sprinkle the corn dogs evenly with granulated sugar on all sides. Drizzle ketchup and yellow mustard over the top to serve. Enjoy them hot for the best taste and texture.
Notes
- Keep batter slightly thick so it adheres well to the hot dogs.
- Wet your fingers while coating to prevent the batter from sticking to your hands.
- Maintain oil temperature around 325ºF for even cooking without burning.
- Optional crunchy toppings like crushed cornflakes add extra texture and flavor.
- Sprinkling sugar on fried corn dogs balances savory with subtle sweetness.
Keywords: Korean corn dog, Korean street food, fried snack, hot dog recipe, panko crust, sweet and savory
Find it online: https://kitchenbyclara.com/korean-corn-dog-recipe/
