Korean Cheese Corn Dog Recipe Tips

Korean Cheese Corn Dog Recipe

Korean cheese corn dogs are a popular street food in South Korea, knoe for their crispy, golden brown coating and gooey cheese center. Unlike American corn dogs, which use a cornmeal batter, korean corn dogs are coated with a yeasted or rice flour based dough and often rolled in toppings like panko breadcrumbs, diced potatoes or even crushed ramen.

This recipe will guide you through making authentic Korean cheese corn dogs at home.

Ingredients:

For the Batter,

. 1 cup (125g) all purpose flour

. 2 tbsp sugar

. 1/2 tbsp salt

. 1 tbsp baking powder

. 1 egg

. 1/2 cup (120ml) milk

. 1/2 cup (60ml) water (adjust if needed)

For the filling:

. 4 hot dogs (cut in half, optional)

. 4 mozzarella cheese sticks (or block mozzarella, cut into hot dog sized pieces)

. Wooden skewers

For the coating:

. 1 cup panko breadcrumbs

. 1 cup diced potatoes (optional, for potato corn dogs)

. 1/2 cup crushed ramen corn dogs)

For Frying:

. 2 cups vegetable oil (for deep frying)

For Serving:

. Sugar (for dusting)

. Ketchup, mustard or sweet chili sauce

Instructions:

Step 1 : Prepare the skewers

. If using both hot dogs and cheese, cut them in half and skewer them in this order, hot dog at the bottom and cheese on top.

. If making only cheese corn dogs, skewer just the cheese pieces.

. Pat dry with a paper towel to help the batter stick better.

Step 2 : Make the batter

. In a bowl, mix the flour, sugar, salt and baking powder.

. Add the egg, milk and water, then stir until a thick, smooth batter forms. It should be slightly thicker than pancake batter.

. Pour the batter into a tall glass or cup for easy dipping.

Step 3 : Coat the skewers

. Dip each skewer into the batter, ensuring it's fully covered.

. Roll the coated skewer in panko breadcrumbs. If using diced potatoes or crushed ramen, press them onto the batter before adding the panko.

Step 4 : Fry the corn dogs

. Heat vegetable oil in a deep pan to 350*F (175*C)

. Carefully place the corn dogs into the oil and fry for 3-4 minutes or until golden brown and crispy.

. Remove and place on a wire rack or paper towel to drain excess oil.

Step 5 : Serve

. While still warm, sprinkle the corn dogs lightly with sugar.

. Drizzle with ketchup, mustard or your favorite sauce.

Tips & Variations:

. Extra Crispy Coating : Double dip in batter and panko for an extra thick and crispy dhell.

. Sweet Version : Use only mozzarella cheese and coat with sugar for a dessert style corn dog.

. Spicy Kick : Add a bit of gochujang (Korean chili paste) to the batter for a spicy twist.

Enjoy your homemade Korean cheese corn dogs, Let me know if you need any modifications or additional tips.