Korean corn dogs are a popular street food in Korea, made with a hot dog that's coated in a crispy batter and deep-fried until golden brown. The Korean corn dog has a unique twist on the traditional corn dog, as it's typically filled with melted mozzarella cheese or other ingredients such as sausage, potato, or squid.
How To Make:
The mozzarella Korean corn dog starts with a hot dog that's skewered on a stick and wrapped with a slice of mozzarella cheese. The cheese-wrapped hot dog is then coated in a batter made from flour, sugar, salt, baking powder, and water. Some variations of the batter may also include cornmeal or panko breadcrumbs for added texture.
Once coated, the Korean corn dog is deep-fried until crispy and golden brown. The cheese inside melts and becomes gooey, creating a delicious contrast of textures between the crispy outer layer and the oozing cheese inside.
Korean corn dogs are often served with a variety of dipping sauces such as ketchup, mustard, or honey mustard. Some vendors also offer additional toppings like sugar, mayonnaise, or even crushed potato chips.
Tips and Variations:
Cheese options: While mozzarella cheese is the traditional cheese used for Korean corn dogs, you can experiment with other types of cheese such as cheddar, pepper jack, or even blue cheese.
Batter variations:
The batter for Korean corn dogs can be customized to your liking. Some variations include adding cornmeal or panko breadcrumbs for added texture or adding sugar or honey for sweetness.
Coating variations:
Some Korean corn dog recipes call for rolling the coated hot dog in additional toppings such as crushed potato chips, breadcrumbs, or even chopped nuts for added flavor and crunch.
Skewer options: While traditional Korean corn dogs are skewered on wooden sticks, you can also use bamboo skewers, metal skewers, or even chopsticks.
Deep frying:
It's important to use a deep fryer or a deep pot with enough oil to completely submerge the corn dogs. Make sure to heat the oil to the correct temperature (around 350-375°F) and fry the corn dogs in small batches to avoid overcrowding the fryer.
Dipping sauces:
Korean corn dogs are typically served with a variety of dipping sauces such as ketchup, mustard, or honey mustard. You can also experiment with other sauces such as ranch dressing, Sriracha, or sweet chili sauce.
Sausage filling: Instead of using hot dogs, you can use other types of sausage for the filling such as spicy Italian sausage or bratwurst.
Vegetarian option:
For a vegetarian version, you can use a vegetarian sausage or even fill the corn dog with vegetables such as chopped bell peppers, onions, or zucchini.
Ingredients:
- 4-6 hot dogs
- 4-6 mozzarella cheese sticks
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 cup cold water
- Vegetable oil for frying
- Wooden skewers
- Ketchup, mustard, or other dipping sauces
Instructions:
Cut the mozzarella cheese sticks into pieces that are about the same length as the hot dogs.
Skewer the hot dogs on wooden sticks and wrap each hot dog with a piece of mozzarella cheese.
Mix the flour, sugar, salt, and baking powder in a sizable mixing bowl.
Add the cold water to the dry ingredients and stir until a smooth batter forms.
In a deep fryer or sizable saucepan, heat the vegetable oil over medium-high heat. The oil should be around 350-375°F.
Make sure each hot dog with cheese on it is well coated by dipping it into the batter. Place the corn dogs carefully into the hot oil, and cook for about 3 minutes, or until crispy and golden brown. The corn dogs should be taken out of the oil and put on a plate covered with paper towels to soak up any extra oil. Along with your preferred dipping sauce, serve the corn dogs.