What is your favorite Korean street food? My favorite is corn dog! You may think it is ordinary but Korean-style corn dog has something special. Today, let me show you 6 Kinds of Corn Dogs from a basic one to a special one. Alright, are you guys ready? Let’s get started!
#1 CLASSIC CORN DOGS
Ingredients:
- 2 hot dogs or sausages
- 2 string cheese
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 1/2 tbsp parsley flakes (optional)
- High-heat oil, for frying
- Sugar, for coating
- Ketchup and honey mustard, to serve
Batter:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tbsp sugar
- 2 tsp baking powder
- 1 egg
- 1/2 cup (120ml) whole milk
Instructions:
1. In a bowl, whisk together the flour, salt, sugar, and baking powder. Crack an egg and add the milk. Mix together. Cover and keep it in a fridge for 10 minutes.
2. Make 3 types of corn dogs: basic, string cheese and sausage & cheese. (If you put the cheese in the freezer for a few minutes, it will be easier to skewer.)
3. Pour the batter into the glass. Take out 2 plates and add some flour and bread crumbs & parsley flakes (if using) to each plate.
4. Dredge the skewered hot dog in the flour, dip it into the batter and stir it. Make sure that the bottom part of the stick is completely covered with some batter. Coat it with bread crumbs. Repeat the process.
5. Fill your wok (or pot) with enough oil and heat it over medium heat. When you feel the heat from the oil, you can put them all in. Fry until golden brown. Take it out and roll it on the sugar. Drizzle with some ketchup and honey mustard. Enjoy!
#2 KOREAN-STYLE CORN DOGS
Ingredients:
- 4 hot dogs or sausages
- 4 string cheese
- 2 cups panko bread crumbs
- 1 tbsp parsley flakes (optional)
- High-heat oil, for frying
- Sugar, for coating
- Ketchup and honey mustard, to serve
Batter:
- Bread flour (400g)
- Sugar (60g)
- Salt (10g)
- Instant dry yeast (8g)
- Warm water (300ml)
Instructions:
1. In a large bowl, stir together the flour, sugar, and salt.
2. In another bowl, mix together the yeast and warm water. Pour the yeast mixture into the bowl and mix with a spatula for a while. Cover with plastic wrap and let sit at room temperature for 2 hours or until it has doubled in size.
3. Make 3 types of corn dogs : basic, string cheese and sausage & cheese. (If you put the cheese in the freezer for a few minutes, it will be easier to skewer.)
4. Cover the skewered hog dog with the batter completely. Otherwise, the cheese will leak out when you deep-fry it. Coat it with bread crumbs & parsley flakes (if using). Repeat the process with remaining ingredients.
5. Fill your wok (or pot) with enough oil and heat it over medium heat. Once you can feel the heat from the oil, add the corn dogs. Working in batches, fry until golden brown. Take it out and roll it on the sugar. Drizzle with some ketchup and honey mustard. Enjoy!
#3 SIMPLEST CORN DOGS
Ingredients:
- 2 slices white bread
- 1 egg
- 2 hot dogs or sausages
- 1 cup panko bread crumbs
- 1/2 tbsp parsley flakes (optional)
- High-heat oil, for frying
- Sugar, for coating
- Ketchup and honey mustard, to serve
Instructions:
1. Cut out the edge parts of the bread and roll it out with a rolling pin. Make it as thinly as you can.
2. Take out 2 plates. Add 1 beaten egg and panko bread crumbs & parsley flakes (if using) to each plate. Spread some egg wash on the bread. Place the hot dog on the bread and roll it. Coat it with the egg wash and bread crumbs. Skewer the hot dog. If there are some cracks on the outside, fill them up with some egg wash. Repeat the process.
3. Fill your wok (or pot) with enough oil. Heat it over medium-heat. it. Once you can feel the heat from the oil, you can put them all in. Fry until golden brown. Take it out and roll it on the sugar. Drizzle with some ketchup and honey mustard. Enjoy!
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Korean-Style Cheese Corn Dogs
Ingredients
4 hot dogs or sausages
4 string cheese
2 cups panko bread crumbs
1 tbsp parsley flakes (optional)
High-heat oil, for frying
Sugar, for coating
Ketchup and honey mustard, to serve
- Batter:
Bread flour (400g)
Sugar (60g)
Salt (10g)
Instant dry yeast (8g)
Warm water (300ml)
Directions
- In a large bowl, stir together the flour, sugar, and salt.
- In another bowl, mix together the yeast and warm water. Pour the yeast mixture into the bowl and mix with a spatula for a while. Cover with plastic wrap and let sit at room temperature for 2 hours or until it has doubled in size.
- Make 3 types of corn dogs : basic, string cheese and sausage & cheese. (If you put the cheese in the freezer for a few minutes, it will be easier to skewer.)
- Cover the skewered hog dog with the batter completely. Otherwise, the cheese will leak out when you deep-fry it. Coat it with bread crumbs & parsley flakes (if using). Repeat the process with remaining ingredients.
- Fill your wok (or pot) with enough oil and heat it over medium heat. Once you can feel the heat from the oil, add the corn dogs. Working in batches, fry until golden brown. Take it out and roll it on the sugar. Drizzle with some ketchup and honey mustard. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
1 Comment
Made your classic corn dogs today in a HOT kitchen (its 113° outside; even with air conditioning, its only 20° cooler inside). Initial test with the batter & bread crumbs proved difficult to stay on the frank, so I had to modify and just coated with the batter…YES, it is a distinct flavor with the “secret ingredient”! My family LOVED them! Thank you for sharing 🙇♀️