Hold on to the stick and dip the hot dogs, coating completely, making sure that the batter is clinging to the hot dog and cheese. Like the hot dogs and cheese, it’s best to keep this in the fridge so it stays cold. Pour the batter into a tall cup so it’s easier to dip the hot dogs. In a bowl, mix together flour, milk, an egg, baking powder, sugar, and a pinch of salt until thick and smooth. Use a stick and skewer, hot dog, then cheese. Cut the block of mozzarella cheese into sticks roughly the size of the halved hot dogs. There are plenty of Korean corn dogs that are just mozzarella cheese, fish cake, or rice cakes. And last of all, Korean corn dogs don’t actually have to have hot dogs in them. Korean corn dogs are also finished with a sprinkling of sugar. American corn dogs are battered in a cornmeal batter and Korean corn dogs are battered in a yeasted dough or a rice flour batter. The main difference between corn dogs and Korean corn dogs lies in the batter. There are a couple of differences between the corn dogs you know and Korean corn dogs. Some Korean hotdogs are made with a yeasted batter and some are made with a rice flour batter. They’re sweet and salty and completely delicious. They’re finished with sugar and a signature squirt of your condiment of choice: ketchup, mayo, mustard, or all three. Korean corn dogs are hot dogs, rice cakes, fish cakes, or mozzarella cheese coated in a batter (and sometimes panko, french fry pieces, or ramen) and deep fried. I’ve been missing travel like crazy and making Korean corn dogs at home is the next best thing so here we are. The cheese was melty and the batter was crisp and savory. I had a Korean corn dog way back in the day when travel was still a thing, fresh from the fryer and it was glorious. Korean corn dogs are everywhere street food is a thing and it’s not really surprising that they’re so popular. If you’ve watched any K-drama or are remotely interested in Korean culture, you’ve seen Korean corn dogs: beautifully fried, golden battered hot dogs with mozzarella on a stick, dusted with a sparkling sprinkle of sugar. Serve with ketchup, mustard, or your choice of condiments.Is there anything more delicious or incredibly fun than a Korean corn dog?! The sweet and savory combination of the crispy outer batter and the stretchy cheese pulls – I’m addicted! Immediately sprinkle with additional sugar or sweetener. Place on paper towel-lined cooling rack to remove excess oil. Take them out before they are as dark as you would like them. Submerge the skewers and use tongs to turn occasionally until all sides are golden brown.
Repeat with the remaining skewers.įrying temp: 350°-375☏. Sprinkle panko so all the batter is well covered. Roll battered skewer in hash browns, then into the panko.
Use a silicone spatula to spread batter in an even layer, making sure to cover the cheese completely and remove excess batter. Place one skewer in the batter and roll to cover all sides.
Place hash browns in another shallow dish keep cold. Use enough oil so the corn dogs can be completely submerged for deep-frying. When batter is nearly done proofing, start to heat oil in a pot. Cover and place in the fridge until batter is ready. Cut cheese into 3 lengths, cut frankfurter into 3.
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