Korean Corn Dog Home-made Recipes you could Try

Korean corn dogs are a street food delight that has taken the culinary world by storm, capturing food enthusiasts’ taste buds and imaginations worldwide. Originating from South Korea, these delightful treats offer a tantalizing twist on the classic corn dog, infusing it with a burst of flavors, fillings, and coatings that elevate it to a whole new level. 

With a crispy exterior, gooey melted cheese or savory fillings, and an array of creative variations, Korean corn dogs have become a must-try snack for those seeking a delightful and adventurous eating experience.

Join us as we dive into the irresistible world of Korean corn dogs, exploring their origins, diverse types, and the mouthwatering ingredients that make them a street food sensation.

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How to make Korean Corn Dog

Ingredients

Batter

• 2 Tbsp sugar
• 1 tsp fine sea salt
• 1 cup water, warm
• 1 tsp active dry yeast
• 1 ¾  cup all-purpose flour
• ¼  cup glutinous rice flour (sweet rice flour or mochiko)

Filling

• 4 hot dog sausages (e.g. Frankfurt sausage)
• 2 Tbsp all-purpose flour
• 3/4 cup panko breadcrumb
• cheese block, optional (e.g. mozzarella, cheddar, and cream cheese), about 2cm x 6cm / 0.8 inch x 2.3 inches per corndog

Toppings (Optional)

• 280 g french fries (9.8 ounces, about 2 cups once cut into small pieces)
• 1 – 2 packs of instant ramen noodles

Sauce

• white sugar
• ketchup
• American mustard sauce

Equipment

• 4 disposable wooden chopsticks or thick wooden skewers

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Korean Corn Dog ingredients

• Hot dogs –grab your favourite brand of hot dog and cut it into two. I go for standard all-beef hot dogs.
• Mozzarella cheese – it’s better to get a block of low-moisture mozzarella cheese and cut it into sticks for this recipe. The cheese holds up better when deep frying and gives you a better cheese pull. If you only have cheese-string snacks, that will work too.
• Batter – A thick batter made from flour, eggs, milk, sugar, and some salt. Some Korean corn dogs are made with yeasted or rice batter. 
• Panko – Most Korean corn dogs are coated in panko, a fluffy Japanese breadcrumb. Panko is larger and more irregularly shaped compared to standard breadcrumbs. It’s the secret to light and crispy breading. 
• Oil – You need 2-4 cups deep to fry your Korean corn dogs. Go for a high smoke point oil as you want the oil temperature to be between 350°-375°F. The best oils for frying are, in order of highest to lowest smoke point: safflower, rice bran, soybean, corn, sunflower, canola, or grapeseed. Sugar – a roll in sugar adds a bit of sweetness and crunch.
• Ketchup and mustard – this is up to you, a cute squiggle of one or both is iconic.

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Instructions on how to make Korean Hot Dog

Batter

• Prepare a 2L food container (or a mixing bowl) and combine the sugar, salt, and warm water (about 50 degrees Celsius / 122 degrees Fahrenheit). Stir well.
• Add the yeast and stir it around. Then, allow it to settle for a few minutes while it is dissolved. Next, incorporate the flour and glutinous rice flour together. Mix with a spatula until you achieve an even texture without any lumps.
• Cover the container or bowl with a lid or cling wrap and set it aside for an hour at room temperature until the dough rises.
• Once the dough has doubled in size, mix it well with a spatula. Set aside.

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Toppings (Optional)

• Cut the french fries into small pieces (about 1.5 cm/0.6 inch) and set them aside on a large plate.
• Gently break up the instant noodles into small pieces while they are still in their packet, then transfer them to a large plate and set aside.

Shaping and Frying

• Fill a fryer or deep pan with a generous amount of oil and bring it to a boil. The pan should be wide enough to immerse at least one hot dog skewer. The oil is ready when it reaches 175 degrees Celsius or 350 degrees Fahrenheit. The oil takes about five minutes to reach this temperature at medium-high heat.
• Create two separate plates – one with flour and the other with panko breadcrumbs. Then line up your workstation in this order: flour plate, corn dog batter (that you should have prepared beforehand), french fries or dry ramen noodles (optional), and finally, panko breadcrumbs.
• Skewer the hot dog sausages and cheese block (optional) onto wooden chopsticks. If using other skewers, ensure they can hold the weight of the sausages and cheese.
• Cover the hot dog skewers with flour (from step 2) so the batter sticks easily.
• Evenly cover the hot dog skewers with the batter one at a time, from the top, using a circular motion until they are fully covered. Use one hand to hold the hot dog skewer and the other to spread the batter thinly and evenly. Wearing food-safe gloves might help you maneuver your hands around, as the batter has a sticky and gluey consistency.
• If you want to add an optional topping, roll the battered skewer on a topping plate (e.g., french fries or crumbed ramen noodles) until it is completely coated. Then, roll it on the panko breadcrumbs until the hot dog is thoroughly covered.
• Drop the hot dog skewer into the hot oil and cook for about four minutes, turning it around every one to two minutes to ensure even cooking.
• Once the corn dog is fully cooked and golden brown, top it off with sprinkles of white sugar. For an extra zing in flavour, add a generous drizzle of ketchup and mustard sauce; pick whichever one you prefer! Then serve.

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Corn Dog Variations

When it comes to Korean corn dogs, there are several types or variations available. Each type offers a unique combination of fillings, coatings, or cooking techniques. Here are some popular types of Korean corn dogs:

1. Cheese Corn Dog: This is one of the most common types of Korean corn dogs. It typically consists of a sausage or hot dog covered in a layer of mozzarella cheese. The cheese creates a delicious, gooey centre when the corn dog is fried.
2. Potato Corn Dog: In this variation, the corn dog is coated with a layer of grated potato before frying. The grated potato forms a crispy and golden exterior, adding a unique texture to the corn dog.

If using fresh potatoes, do the steps below prior to coating the corn dog, so that it sticks well and cooks quickly.

• Cut the potatoes into small cubes (you will need 2 medium potatoes to coat 4 corn dogs). Put them in a medium-sized bowl and soak them in water for 5 minutes. Drain the water and set aside.
• Put a quart of water into a pot and bring it to a boil. Add the potatoes and leave them in for 2 minutes to blanch.
• Drain the water and dry the potatoes with a paper towel.
• Put the dried potatoes onto a large plate, add 1 Tbsp of flour, and mix them well. Set aside.

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Tips for making Korean corn dog

1. Skewers

The skewers you use matter. They won’t hold up your Korean corn dog if they’re too skinny. It’s best to use a thick wooden skewer (I used these ones) or a disposable wooden chopstick. I prefer the wooden skewers because they have a pointy tip.

2. Cold cheese, hot dogs, and batter

Keeping your mozzarella, hot dogs, and batter cold is important. If they’re at room temp too long or they warm up, the cheese has the tendency to ooze out when you’re deep frying. It’s best if you keep the dogs and cheese chilled for at least 30 minutes in the fridge.

3. Mozzarella.

When it comes to cheese, using low-moisture mozzarella blocks is key. String cheese will work but block mozzarella cut into sticks will be far more stretchy and melty.

4. Hot oil.

The best temp to fry these corn dogs is 350°F. See the section below to find your perfect deep fry temp.

5. One or two at a time.

If this is your first time, coat and fry the corn dogs one or two at a time. This makes sure that the cheese and batter stay cold in the fridge. The colder the cheese and batter, the less it leaks when frying. Leaky cheese in hot oil is a mess!

6. Don’t skip out on the sugar.

The sugar coating might seem extra, but that sweet and salty combo makes Korean corn dogs so good!

7. Potatoes.

Chopped-up fries are another popular coating for Korean corn dogs. They’re called gamja hotdogs, and they’re a delicious mashup of corn dogs and fries. Instead of coating it in panko, roll your battered hot dog in chopped-up frozen french fries and panko, then fry as usual.

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Conclusion 

Korean corn dogs have undoubtedly made their mark as a beloved and innovative street food delicacy. From their humble beginnings on the streets of South Korea to gaining global recognition, these corn dogs have captured the hearts and taste buds of food enthusiasts worldwide.

The beauty of Korean corn dogs lies in their ability to blend traditional flavours with exciting twists. Whether it’s the oozing melted cheese, the crispy potato coating, or the inclusion of unique fillings like bulgogi or squid ink, each bite offers a delightful explosion of flavours and textures.

Beyond their deliciousness, Korean corn dogs embody street food culture’s vibrant and dynamic nature. They are a testament to culinary creativity and innovation, constantly pushing the boundaries of what a corn dog can be.

Let your taste buds embark on a journey that celebrates the fusion of tradition and innovation, leaving you with a memorable and satisfying culinary experience.

In the world of street food, Korean corn dogs have undoubtedly earned their place as a snack that brings joy, flavour, and a touch of excitement to every bite. So go ahead, take a bite, and savour the magic of Korean corn dogs—a treat that perfectly combines simplicity, creativity, and pure deliciousness.

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FAQs on Korean Corn Dog Homemade Recipes