Korean Corn Dog
Make delicious and crispy Korean corn dogs easily at home with this simple recipe!
Ingredients
Batter
- 300 g All-purpose flour
- 30 g Sugar
- 6 g Salt
- 6 g Dry yeast
- 260 ml Warm water
- 1 Egg (room temperature)
Filling
- 6 Hot dog
- 6 sticks Mozzarella cheese
- 6 Skewers
Toppings
- 3 cups Panko breadcrumbs
- Ketchup
- Mustard sauce
Tools
- Vegetable oil
- 1 Deep frying pan
- 1 Tongs
Instructions
Preparing the Batter
- In a mixing bowl, combine 260ml of warm water, 6g of dry yeast, 30g of sugar, 1 room-temperature egg, 300g of all-purpose flour, and 6g of salt in that order.
- Mix the ingredients well.
- Let the dough rise for 1 hour at room temperature until it has doubled in size.
Preparing the Corn Dogs and Cheese
- Briefly blanch the corn dogs in boiling water for 1 minute.
- Cut the corn dogs and block of mozzarella cheese into sticks roughly the size of the halved hot dogs.
- Skewer the corn dogs and cheese sticks.
- Wrap the dough around the skewered corn dogs and cheese.
- Coat the dough in panko breadcrumbs and shape it.
Cooking the Corn Dogs
- Heat the cooking oil in a deep pan to a temperature between 350°F and 375°F. Remember, the oil temperature will drop when you add the corn dogs, so aim for 375°F.Tip: You don’t need a thermometer to check the temperature. Simply insert a wooden skewer into the deep pan and look for little bubbles.
- Fry the coated corn dogs until golden and crispy for 2-3 minutes, rotating them occasionally with tongs. Use tongs to carefully remove the corn dogs and let them drain on a wire rack.
Serving
- Sprinkle ketchup, mustard, or roll the corn dogs in sugar to your preference.
