Korean Corn Dogs 3 Ways
Korean Corn Dogs (핫도그) are a popular Korean street food made by coating cheese or sausage in a thick, slightly sweet batter and deep-frying it until golden. This easy homemade recipe shows you how to recreate Korean Corn Dogs in 3 Ways - with panko, potatoes or ramen.
Ingredients
Filling
- 4 hot dogs cut in half
- 4 mozzarella sticks pat dried
Batter
- 1 cup milk lukewarm
- 2 tablespoons brown sugar
- 2 teaspoons instant dry yeast
- 1 large egg
- 2 ¾ cups all-purpose flour
- ½ teaspoon fine salt
Topping
- 1 cup panko breadcrumbs
- 1 cup potato peeled and cubed
- 1 bag ramen noodles crushed
Extra
- 6-8 cups vegetable oil for frying
Instructions
Batter
- In a large bowl combine the lukewarm milk, sugar, and yeast. Give it a good whisk to combine, then let sit for 5 minutes. Add in the egg and salt, then mix again to combine.
- Sift the flour into the wet mixture, then mix for 1-2 minutes with a hand mixer. Cover and let proof in a warm place for at least 1 hour.
- Once proofed, transfer the batter into a tall glass.
Toppings
- Prepare 1 large plate with panko breadcrumbs.
- Peel and cut a potato into small cubes. Place the cubes onto a separate plate. Pat dry with paper towel and toss through some flour or corn starch. Add potato seasoning if desired.
- Crush a pack of ramen noodles with a rolling pin. Place the noodle pieces on a separate plate and sprinkle the ramen flavouring on top.
Making the Korean style corn dogs
- Heat up a wide and deep pan/ pot with vegetable oil. Use a kitchen thermometer to bring the temperature of the oil to 330-350°F (165-175°C).
- Cut the hotdogs in half, then portion mozzarella sticks the same length as the hotdogs.
- Onto a skewer slide one half hot dog, followed by the mozzarella stick.
- Dip the skewer into the tall glass to coat the corn dog in batter. Use a twisting motion when taking out the skewer, to get an even coat.
- Roll the battered skewer through breadcrumbs. Fry immediately for 3-5 minutes or until golden brown. Only fry 2 corn dogs at a time and ensure the temperature of the oil is constant.
Potato or ramen topping
- After dipping the hot dog in batter, roll it through cubed potatoes or crushed noodles.
- Roll through breadcrumbs, using your hands to shape the corn dog and help everything stick.
- Fry for 5-7 minutes or until golden brown in colour.
Serving
- After frying, sprinkle a little sugar over the corn dogs. Top with ketchup, mayonnaise, mustard, Sriracha or sweet chilli sauce.
- Enjoy while piping hot for extra melty bites!
Notes
- Nutritional value is estimative and it is calculated per serving (this recipe yields 8 servings) with plain panko breadcrumbs topping.
- Storage: once cooked, let cool down completely, then store in an airtight container in the fridge for up to 3 days.
- Reheat: refrigerating the corn dogs makes the crust less crunchy. To make it crunchy again, air fry for 4-5 minutes or oven bake for 8-10 minutes. Do not microwave, as this makes the crust soggy.
- Freeze: wrap individually with aluminium foil, then freeze for up to 2-3 months. Reheat from frozen in air fryer (8-10 minutes) or oven (12-15 minutes).
Nutrition
Calories: 319kcalCarbohydrates: 47gProtein: 13gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 42mgSodium: 340mgPotassium: 151mgFiber: 1gSugar: 5gVitamin A: 81IUVitamin C: 0.02mgCalcium: 79mgIron: 3mg
Tried this recipe?Let us know how it was!