Korean Corn Dogs (3 ways)

Korean Corn Dogs (3 ways)

Korean corn dogs became popular as a Korean street food item. It consists of mozzarella cheese and/or a hotdog skewered, then battered and fried to golden brown perfection. I must say the hype for these corn dogs are definitely worth it. (P.S. Get your camera ready for that cheese pull.)

Korean Corn Dogs (3 ways)

Korean corn dogs are my absolute favorite snack and I will be showing you how to make it three ways. The first will be coated in panko bread crumbs, the second way is a ramen noodle crusted corn dog and the last method (my favorite) will be a potato coated corn dog.
Prep Time 1 hr 20 mins
Cook Time 10 mins
1 hr 30 mins

Ingredients
  

Batter

  • cup AP flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp instant yeast
  • 1 cup water

Corn dogs

  • 4 hot dogs
  • 1 block mozzarella cheese
  • 1 cup panko bread crumbs
  • 4-6 thick wooden skewers
  • 1 potato optional
  • 1 packet instant ramen optional

Instructions
 

Batter

  • Add all dry ingredients together in a bowl then whisk together to combine
  • Add water and mix until there are no more lumps of flour. Cover with plastic wrap and let it rest at room temperature for 1 hour 20 minutes or until dough doubles in size.

Corn Dog Assembly

  • Using a thick wooden skewer, skewer with a block of mozzarella about 1 inch in thickness or a hot dog. I prefer to have both hot dog and cheese in my corn dogs so I do half mozzarella cheese, half hot dog making sure the block of cheese is about the same size as the hot dog.
  • Place your skewer into our batter and twirl it around making sure to cover all of the cheese and hot dog. You might need to use your hand to spread it out more evenly.
  • Once the corn dog is coated in the yeast batter, cover completely in panko breadcrumbs. If you decide to make a ramen or potato dog, you want to first coat the corn dog in crushed ramen noodles, or cubed potatoes first, then fill in the remaining holes with panko breadcrumbs.
  • Fry them in 350F oil for 2-3 minutes each side or until golden brown. You want the oil to be deep enough to cover at least half of the corn dog.
  • Sprinkle the corn dogs with white sugar and any other sauces you like. I prefer just ketchup and mustard.

Notes

Coating: Make sure that your batter is not too thick, otherwise the corn dog becomes too bready. All that’s necessary is that there is no cheese or hotdog visible anymore.
Potato (gamja) dog: I usually cut my potatoes to be about 1/2 inch cubes or smaller then partially boil them in hot water for 2 minutes before using them to coat the corn dogs. Not mandatory but I just do that to make sure the potatoes get cooked through and are soft.
Ramen dog: Make sure you crush ramen noodles into fine individual pieces as the larger pieces will create large uneven holes in the corn dog. However, you don’t want to crush them so fine that they become a powder.