Korean Corn Dog
Satisfy your street food cravings with Korean Corn Dogs, the ultimate indulgence that’s crispy, cheesy, and irresistibly delicious! These golden-fried delights feature a perfect pairing of savory hot dogs and gooey mozzarella cheese on a skewer, coated in a thick, fluffy batter and rolled in crunchy panko breadcrumbs for an unbeatable texture. The recipe comes together in just 30 minutes, making it a fun, homemade twist on a popular Korean street snack. Deep-fried to perfection, these corn dogs boast a satisfying crunch with every bite, and a touch of optional cornmeal adds an extra layer of flavor. Serve them hot with your favorite dips like ketchup, mustard, or mayonnaise for a crowd-pleasing snack or playful meal. Perfect for both casual gatherings and family dinners, this Korean Corn Dog recipe is sure to become a new favorite!
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Ingredients
- 4 pieces Hot dogs
- 4 pieces Mozzarella cheese sticks
- 150 grams All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 200 milliliters Milk
- 1 large Egg
- 200 grams Panko breadcrumbs
- 1 liter Vegetable oil
- 50 grams Corn meal (optional)
Directions
Step 1
Cut the hot dogs in half and do the same with the mozzarella sticks so you have eight pieces of each.
Step 2
Insert a wooden skewer halfway into each hot dog half and follow with a mozzarella stick half, forming a skewer with hot dog and mozzarella per skewer.
Step 3
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Step 4
Add milk and egg to the dry ingredients. Stir until a thick, smooth batter forms. The batter should be thick enough to coat the back of a spoon.
Step 5
Pour the batter into a tall cup or glass to make it easier to dip the skewers.
Step 6
Place panko breadcrumbs and optional corn meal in a shallow dish and mix well.
Step 7
Preheat vegetable oil in a deep-fryer or large deep pot to 350°F (175°C). Ensure you have enough oil to fully submerge the corn dogs.
Step 8
One by one, dip each skewer into the batter, ensuring the batter fully coats the hot dog and mozzarella. Let excess batter drip off.
Step 9
Roll the dipped skewers in the panko breadcrumb mix until completely coated. Press gently to ensure the breadcrumbs stick well.
Step 10
Carefully lower each corn dog into the hot oil in batches, frying until they are golden brown and crispy, about 3-5 minutes.
Step 11
Remove the corn dogs from the oil and drain on a paper towel-lined plate.
Step 12
Serve hot, optionally with ketchup, mayonnaise, or mustard for dipping.
Nutrition Facts
| Serving size | (1942.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10225.3 |
| Total Fat 960.8g | 0% |
| Saturated Fat 155.6g | 0% |
| Polyunsaturated Fat 570.2g | |
| Cholesterol 345.5mg | 0% |
| Sodium 6650.1mg | 0% |
| Total Carbohydrate 393.4g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 53.3g | |
| Protein 95.4g | 0% |
| Vitamin D 144.5IU | 0% |
| Calcium 426.9mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 624.1mg | 0% |
Source of Calories