Description
This irresistible Korean Corn Dog recipe features a soft, yeast-based batter encasing a juicy hot dog and melty cheese, coated in crispy panko breadcrumbs and optionally rolled in crunchy chip crumbs for an extra flavorful twist. Served with classic condiments like ketchup, mustard, and a sprinkle of sugar, these corn dogs bring a perfect combination of savory, sweet, and crispy textures that make for a delightful snack or meal.
Ingredients
Scale
The Batter:
- 1 ¾ cups Flour
- 1 cup Warm Water
- 2 teaspoons Active Dry Yeast
- 1 tablespoon White Sugar
- ½ teaspoon Kosher Salt
- ½–1 cup Panko Breadcrumbs
The Fillings:
- 3 Hot Dogs (cut in half)
- 8 oz Block of Cheese (cut to the same width as hot dogs)
The Toppings:
- ⅓ cup Nacho Cheese or Mayonnaise
- 1 bag of Chips (for coating)
Condiments:
- Ketchup
- Mustard
- Sugar (for sprinkling)
Instructions
- Prepare the Yeast Mixture: In a large bowl, combine 2 teaspoons active dry yeast, 1 tablespoon white sugar, and 1 cup warm water. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating that the yeast is activated.
- Make the Dough: Once foamy, add 1 ¾ cups flour and ½ teaspoon kosher salt to the yeast mixture. Mix thoroughly until a sticky batter forms. Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for 45 minutes to an hour until it has doubled in size.
- Prepare the Fillings: While the dough is rising, cut the hot dogs into halves and slice the cheese block to match the width of the hot dog pieces. Skewer each hot dog and cheese piece onto chopsticks or skewer sticks. The cheese is easier to handle if it comes to room temperature before skewering. Place these skewers in the refrigerator until the dough is ready.
- Prepare Chip Coating (Optional): If using chips for the outer coating, crush them into small pieces using a food processor or by hand into a large plate or tray while the dough is rising.
- Heat the Oil: Preheat a large pot or deep fryer with oil to 350°F (175°C) for frying.
- Dip in Batter: Pour the panko breadcrumbs onto a baking tray or plate. Holding the skewers at an angle, dip and twirl each skewer in the batter, making sure they are fully coated to avoid cheese leakage during frying.
- Coat with Panko: Roll the battered skewers in the panko breadcrumbs, pressing with your hands to ensure an even, thick coating. If using chip crumbs, proceed to the next step.
- Optional Chip Coating: After applying nacho cheese or mayonnaise to the panko-coated corn dogs using a brush or spoon, roll and press the crushed chips onto the corn dogs for an extra crunchy texture and flavor.
- Fry the Corn Dogs: Carefully place the coated skewers into the hot oil. Fry each corn dog for about 1.5 minutes on each side or until golden brown and cooked through. Maintain the oil temperature at 350°F for best results.
- Drain and Cool: Remove the cooked corn dogs from the oil and place them on a cooling rack to drain excess oil. Repeat the dipping and frying process for the remaining skewers.
- Serve: Sprinkle the cooked corn dogs with sugar if desired, and serve with ketchup and mustard on the side for dipping.
- Enjoy: Relish these crispy, cheesy Korean corn dogs fresh and warm for a delightful treat.
Notes
- Make sure the yeast mixture is bubbly and foamy before adding flour for the dough to ensure good rise and texture.
- Allow cheese to reach room temperature to prevent cracking when skewering.
- If using chips for coating, crush them finely but not into powder for a better crunchy texture.
- Maintain oil temperature around 350°F to achieve a crispy crust without absorbing excess oil.
- Serve immediately after frying for the best taste and texture.
- You can substitute hot dogs with sausages or vegetarian alternatives if preferred.
Keywords: Korean corn dog, Korean street food, corn dog recipe, deep-fried snack, panko corn dog, cheesy hot dog skewers