Korean Corn Dogs
Korean corn dogs are a crispy, cheesy street food favorite, combining melty mozzarella, flavorful batters, and crunchy coatings like potato cubes and ramen.
Equipment
- Deep fryer or large pot
- Wooden skewers
- Mixing bowls
- Measuring cups and spoons
- Tongs
- Thermometer
Ingredients
- 200 g mozzarella cheese cut into sticks
- 2 hot dogs optional, for half-half version
- 1 cup cake flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 3/4 cup carbonated water
- 1 cup panko breadcrumbs or crushed ramen noodles
- 1 cup diced potatoes for coating
- Oil for deep frying
- Optional: sauces ketchup, mustard, mayo, gochujang
Instructions
- Prepare cheese and hot dogs: Cut mozzarella into 3-inch sticks. Optionally, cut hot dogs in half. Skewer mozzarella, or both hot dog and cheese for half-half versions.
- Make batter: In a bowl, mix cake flour, sugar, baking powder, and salt. Add egg and carbonated water. Stir until smooth.
- Preheat oil: Heat oil to 170°C (340°F).
- Coat corn dogs: Dip each skewer in batter, then roll in desired coating – panko, diced potatoes, or crushed ramen.
- Fry until golden: Deep-fry for 3–5 minutes until golden and crispy.
- Drain and serve: Remove, let excess oil drain, and serve hot with sauces.
Notes
Use chilled cheese for better results when frying.
Try mixing different coatings for unique textures.
Half-half versions are great for variety.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 11gFat: 18gSugar: 3g
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