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The Best Korean Corn Dog Recipe

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★★★★★

4.5 from 72 reviews

This recipe guides you to make the best Korean corn dogs, a popular street food featuring hot dogs and melted cheese coated in a thick, fluffy batter, breaded with panko crumbs, and deep-fried to a golden crisp. Served with tasty toppings like nacho cheese or mayo, crushed chips for extra crunch, and classic condiments such as ketchup, mustard, and a sprinkle of sugar for a perfect balance of flavors and textures.

Ingredients

Scale

The Batter

  • 1 ¾ cups Flour
  • 1 cup Warm Water
  • 2 teaspoon Active Dry Yeast
  • 1 tablespoon White Sugar
  • ½ teaspoon Kosher Salt
  • ½–1 cup Panko Bread Crumbs

The Fillings

  • 3 Hot Dogs (cut in half)
  • 8 oz Block of Cheese (cut into sticks the width of hot dogs)

The Toppings

  • ⅓ cup Nacho Cheese or Mayonnaise
  • 1 Bag of Chips (crushed)

Condiments

  • Ketchup
  • Mustard
  • Sugar (for sprinkling)

Instructions

  1. Prepare the Batter: In a large mixing bowl, combine the flour, active dry yeast, white sugar, and kosher salt. Gradually add the warm water while stirring to form a smooth and thick batter. Cover the bowl and let the batter rest for about 30-45 minutes to allow the yeast to activate and the batter to rise slightly.
  2. Prepare Fillings: Cut the hot dogs in half and cut the block of cheese into sticks the same width as the hot dogs for easy assembling.
  3. Assemble the Corn Dogs: Skewer a half-hot dog and a cheese stick onto a wooden stick or skewer, alternating or side by side depending on preference, ensuring the cheese is well secured.
  4. Coat with Batter: Dip each assembled skewer into the risen batter, making sure it is completely and evenly coated for a thick crust.
  5. Bread the Corn Dogs: Roll the battered corn dogs in panko bread crumbs to coat thoroughly, which provides the desired crunch.
  6. Heat Oil and Fry: Heat oil in a deep fryer or a deep pan to 350°F (175°C). Carefully place the coated corn dogs into the hot oil and fry them for about 3-5 minutes, turning often, until they are golden brown and cooked through.
  7. Drain and Serve: Remove the corn dogs from the oil and let them drain on paper towels to remove excess oil.
  8. Add Toppings and Condiments: Drizzle nacho cheese or mayonnaise over the fried corn dogs, sprinkle the crushed chips on top for added texture, and finish with your favorite condiment combos of ketchup, mustard, and a light dusting of sugar for a sweet-salty contrast.

Notes

  • You can substitute cheese with mozzarella for a stringier texture.
  • Ensure the oil temperature is consistent to avoid greasy or undercooked corn dogs.
  • Use warm water but not hot to activate the yeast properly without killing it.
  • Adjust the amount of panko bread crumbs depending on how thick and crunchy you want the coating.
  • Serving immediately after frying ensures the best crispiness.
  • The sugar sprinkled on top balances the savoriness of the corn dog and enhances the flavor.

Keywords: Korean corn dog, street food, corn dog recipe, fried snacks, Korean snacks, batter, panko breading, hot dogs, cheese corn dog

Find it online: https://mjrecipe.com/the-best-korean-corn-dog-recipe/