Korean Corn Dog
A Korean Corn Dog recipe inspired by our visit to New York City! Hot dogs and/or cheese sticks are covered in a yeast-based batter and breadcrumbs, then fried until golden.
Servings 8 Corn Dogs
Ingredients
Batter:
- 1 1/2 cups (355 milliliters) lukewarm water 105-115˚F, 40-46˚C
- 2 1/4 teaspoons (7 grams) active dry yeast
- 3 cups (375 grams) all-purpose flour
- 3 tablespoons (40 grams) granulated sugar
- 3/4 teaspoon salt
To assemble:
- 8 hot dogs or 4 hot dogs if adding cheese
- 8 ounces (227 grams) low moisture mozzarella and/or cheddar cheese optional
- 2 cups (160 grams) Panko/Ppanggaru breadcrumbs and/or crushed instant ramen noodles
- Vegetable oil for deep-frying
For topping:
- Granulated sugar
- Ketchup
- Mustard
Instructions
To prepare the batter:
- In a small bowl, sprinkle the yeast over the lukewarm water and stir briefly to combine. Set aside at room temperature until frothy, about 10 minutes.
- In a large, wide bowl or baking dish, combine the flour, sugar, and salt.
- Stir in the water with frothy yeast until well-combined with no streaks of flour remaining.
- Cover the bowl or baking dish and set aside at room temperature until puffed, about 1 hour.
To assemble:
- Place the hot dogs on the thick, wooden skewers.
- If using cheese, cut the hot dogs in half crosswise. Cut the cheese into block pieces as long and thick as the hot dog half. Pierce through the cheese stick with a thin metal skewer or toothpick, then arrange on the wooden skewers with hot dog halves.
- Place the prepared skewers with hot dogs and cheese in the refrigerator until ready to coat with the batter.
- Place the breadcrumbs or crushed instant ramen noodles on a wide plate.
- Pour vegetable oil in a wide saucepan at least 3 inches (7.5 centimeters) deep and place over medium heat to 350˚F (180˚C).
- Dip one of the prepared skewers into the rested batter and carefully rotate in one direction to fully cover in an even layer.
- Immediately place on the plate of breadcrumbs and turn, pressing gently to coat, until completely covered.
- Transfer to the hot oil and cook, turning as needed, until golden brown and heated through, about 4 minutes.
- Repeat with remaining skewers, batter, and breadcrumbs.
- Serve immediately while still warm with a sprinkling of sugar and a drizzle of ketchup and/or mustard if desired. Careful, the cheese-filled hot dogs will be hot!