Korean corn dogs, also known as hot dogs or hotdog skewers, are a popular street food in South Korea. They are famous worldwide. These corn dogs are different from the traditional American corn dogs. Korean corn dogs include wheat flour batter, which is lighter and less dense. This results in a crispier and less greasy coating.
The main ingredient of a Korean corn dog is a sausage, which can be either a plain hot dog or a cheese-stuffed hot dog. The sausage is first skewered on a stick and dipped into the batter. And they are then rolled in various toppings before deep-fried until golden brown. Toppings can include panko breadcrumbs, mozzarella cheese, potatoes, and even crushed ramen noodles.
One of the unique aspects of Korean corn dogs is that people usually serve this with a dipping sauce. The most popular sauce is a sweet and tangy tomato sauce. But other options include spicy mustard, honey mustard, and even a garlic aioli.
Furthermore, Korean corn dogs have become a popular street food in South Korea since the 2010s. Their popularity has since spread to other countries. It is famous, particularly in Asia and North America. You can find them in food courts, night markets, and food trucks, and are popular as a snack or a meal on the go.
What Are Korean Corn Dogs?
Korean corn dogs, also known as Korean hot dogs, are a popular street food that originated in South Korea. They are corn dogs with a Korean twist, featuring a sausage simmering in a wheat flour batter. They are then rolled in toppings before deep-fried until crispy and golden brown.
One of the unique aspects of Korean corn dogs is that you can use a variety of toppings the classic bread crumbs. Other toppings include panko bread crumbs, mozzarella cheese, potato starch, or ramen noodles. This variety of toppings adds texture and flavour to the corn dog. It creates a very appealing dish.
Another twist to the classic corn dog is the cheese-filled option. The stuffing of sausage in Korean corn dogs includes cheese. Cheese creates a gooey and delicious centre that complements the crispy coating.
Korean corn dogs often come with a dipping sauce. It can range from sweet and tangy tomato sauce to spicy mustard or even garlic aioli. The dipping sauce adds an extra layer of flavour to the already delicious corn dog.
Why This Recipe Works
The Korean corn dog recipe works because it combines different textures and flavours. It creates a delicious and very appealing snack. Here are a few reasons why this recipe works:
- Firstly, wheat flour batter creates a lighter coating than the traditional American corn dog. It also creates a less dense coating. This results in a crispier and less greasy exterior.
- Secondly, the sausage, whether plain or cheese-stuffed, provides a savoury and juicy centre. It complements the crispy coating.
- Next, you can use a variety of toppings in it. Toppings, for example, bread crumbs, panko, mozzarella cheese, potato starch, and crushed ramen noodles. It adds texture and flavour to the corn dog. It makes each bite exciting and delicious.
- The dipping sauce can range from sweet and tangy tomato sauce to spicy mustard or garlic aioli. This sauce adds an extra layer of flavour and enhances the taste of the corn dog.
- Lastly, the deep-frying process cooks the corn dog to perfection. It also creates a very appealing golden brown exterior. It can attract anyone’s attention.
The Korean corn dog recipe works because it combines different elements. It creates a delicious, satisfying, and very appealing snack and has become very popular around the world.
Ingredients Required to Make Korean Corn Dogs
You’ll need the following ingredients:
- 4 hot dogs: They are pre-cooked sausages. You can make the hot dogs using beef, pork or a combination of both.
- 1 egg: This helps to bind the ingredients in the batter together and provide structure.
- 250 g mozzarella: A semi-soft cheese that is mild in flavour and has a stretchy texture. You can cut it into sticks or shred it and use it as a filling for the corn dogs.
- 10 skewers: Long, thin sticks help to skewer the hot dogs and cheese.
- 2 tablespoon sugar: A sweetener helps to balance the flavours in the batter.
- ½ teaspoon baking powder: A leavening agent that helps the batter rise and become fluffy.
- 100 ml milk: A liquid helps to make the batter.
- 1 ¼ cup all-purpose flour: A versatile wheat flour helps in making the batter.
- 1 cup panko breadcrumbs: Japanese-style breadcrumbs that are light and crispy. They usually help in coating fried foods.
- 1 cup frozen bag of fries (cubed) or 1 diced potato: You can also use some other optional ingredient to the panko breadcrumbs. It will help to create a crispy outer coating for the corn dogs.
Tools Required to Make Korean Corn Dogs
Here is a detailed description of the tools which can be helpful in making Korean corn dogs:
- Mixing Bowls: You will need at least one mixing bowl to prepare the batter. A medium-sized bowl usually works.
- Whisk or Fork: You will need a whisk or fork to mix the batter ingredients together until smooth. For smoother consistency use a whisk.
- Skewers: You will need skewers to thread the sausages on. It is usually made up of wood or metal.
- Deep-Fryer or Deep Pot: You will need a deep-fryer or a deep pot to fry the corn dogs. The pot should be deep enough to fully submerge the corn dogs in the oil.
- Tongs or Slotted Spoon: You will need tongs or a slotted spoon to remove the corn dogs from the hot oil.
- Plate or Tray Lined with Paper Towels: You will need a plate or tray lined with paper towels to place the fried corn dogs on to drain off any excess oil.
- Cutting Board and Knife: You may need a cutting board and knife to cut the sausages to the desired length if they are too long for the skewers.
- Measuring Cups and Spoons: You will need measuring cups and spoons to measure the ingredients for the batter.
- Thermometer (optional): A thermometer can be helpful in maintaining the oil temperature for frying corn dogs.
- Oven or Toaster Oven (optional): If you prefer baking the corn dogs instead of frying them, you will need an oven or toaster oven to bake them in.
Korean Corn Dogs Recipe
What’s better than a savoury Korean Corn Dog? This recipe teaches you how to make traditional Korean Corn Dogs. If you’re in the mood to experiment, don’t forget to try these delightful variations!
Servings: 5 Course: Snack Cuisine: Korean Calories: 444 kcal Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
To prepare, start by cutting the mozzarella cheese and sausages into pieces with a width of 4 cm. On a baking plate or tray, spread the panko breadcrumbs on one side and the chopped fries on the other.
Next, arrange mozzarella cheese and sausage sticks onto skewers. To make mozzarella corn dogs, use only cheese instead of sausage.
Mix the dry ingredients in a bowl. Slowly, add the egg and milk while stirring continuously. If the batter is very thick, add milk in increments of 20 ml until you get a sticky and thick consistency. The batter should not drip off. Instead, it should stick to the skewers. Transfer the batter to a glass.
Then, dip the skewers into the glass of thick batter and remove all the excess batter.
Roll the skewers in panko breadcrumbs, chopped fries or a mixture of both. Press the chopped fries or breadcrumbs to help them stick to the skewers.
Next, deep fry 2-3 skewers at a time at a temperature of 160-170°C for 3-5 minutes. To maintain the oil temperature consistency, it’s important to fry only a few skewers at once.
Finally, let the corn dogs cool completely before sprinkling sugar and adding other condiments.
Nutritional Information
Calories: 444 kcal
Carbohydrates: 46 g
Protein: 21 g
Fat: 19 g
Saturated Fat: 9 g
Cholesterol: 90 mg
Sodium: 712 mg
Potassium: 186 mg
Fiber: 1 g
Sugar: 7 g
Vitamin A: 418 IU
Calcium: 339 mg
Iron: 3 mg
Tips To Make The Best Korean Corn Dogs
Here are some tips to make the best Korean corn dogs:
- Use cold ingredients: Use cold ingredients for the batter, especially the milk and egg. This helps in creating a crispy coating.
- Double coat the corn dogs: For a thicker and crunchier coating, dip the corn dogs in the batter. Then coat them with breadcrumbs or panko before dipping them in the batter again.
- Freeze the sausages: Freeze the sausages for about 30 minutes before coating them with batter. This helps the batter adhere better to the sausages. And prevents the cheese (if using cheese-stuffed sausages) from melting fast during frying.
- Use the right oil: Use a neutral-tasting oil with a high smoke point, for example, canola or vegetable oil, for frying. Heat this oil for about 350-375°F (175-190°C) for best results.
- Do not overcrowd the fryer: Fry only a few corn dogs at a time to avoid overcrowding the fryer. It can result in uneven cooking and a greasy coating.
- Drain excess oil: Place the fried corn dogs on a plate or tray lined with paper towels to remove excess oil.
- Experiment with toppings and dipping sauces: Korean corn dogs are versatile. You can use a variety of toppings. Toppings such as mozzarella cheese, potato starch, or crushed ramen noodles. Experiment with different toppings and dipping sauces to find your favourite combination.
- Serve immediately: Korean corn dogs taste well when they are hot and fresh. So serve them immediately after frying for the best taste and texture.
By following these tips, you can make delicious and crispy Korean corn dogs that are sure to impress.
Storing & Freezing
Korean corn dogs are best enjoyed fresh and hot, but you can store and freeze them if you want. Here’s how:
- Storing: If you have leftover corn dogs, place them in an airtight container or a sealable plastic bag. And store them in the refrigerator for up to 48 hours. When you’re ready to eat, reheat them in a toaster or oven until heated through.
- Freezing: Further, To freeze Korean corn dogs, place them on a baking sheet lined with parchment paper. Then freeze them for about an hour. Once they are partially frozen, transfer them to a freezer-safe container or a sealable bag. And freeze them for up to 1-2 months. When you’re ready to eat, reheat them in the toaster or oven until heated through.
Note that the texture and taste may change after freezing, so it’s best to enjoy them fresh if possible. If you are making a large batch of Korean corn dogs, it’s a good idea to freeze them in smaller portions. It will help in reheating easily.
FAQs
Are Korean Corn Dogs Actually Korean?
Originating from Korea, Korean corn dogs are a popular street food in South Korea. The exact origins of the dish are not clear, and there are some variations of the dish in other countries as well.
The dish is made of a hot dog or sausage coated in a batter, which is then deep-fried until crispy. The batter is often made with yeast, wheat flour, sugar and cornmeal, with a variety of seasonings. Seasonings such as garlic or onion powder.
Furthermore, The dish has become associated with Korea. Note that the basic concept of a hot dog or sausage coated in batter and fried is not unique to Korean cuisine. Similar dishes are there in other countries, including the United States and Japan.
What Is The Difference Between American And Korean Corn Dogs?
There are a few key differences between American and Korean corn dogs. Both in the ingredients and the preparation methods. Here are some of the main differences:
- Batter: American corn dogs use a cornmeal-based batter, which is sweet and crispy. Korean corn dogs use a batter that includes yeast, wheat flour, sugar and cornmeal. It results in a little softer and chewier texture.
- Coating: American corn dogs often have a simple, uniform coating of batter. Korean corn dogs are usually coated in a variety of toppings. Toppings such as potato starch or panko breadcrumbs. This gives them a more varied and textured outer layer.
- Fillings: American corn dogs have simple hot dogs or sausages. Korean corn dogs come in a variety of flavours and fillings. Fillings include cheese, sausage, squid, and more.
Are All Korean Corn Dogs Fish?
No, not all Korean corn dogs contain fish. While fish-filled Korean corn dogs, such as those made with squid, are popular in some parts of Korea. Many other varieties do not contain any fish at all.
In fact, the most common filling for Korean corn dogs is cheese. Cheese is wrapped around the hot dog or sausage. Other popular fillings include various types of sausages, vegetables, and even mashed potatoes.
What Is Korean Corn Dog Made Of?
Korean corn dogs are a popular street food in South Korea. They usually contain a combination of hot dogs or sausages, batter, toppings, and oil. The batter for Korean corn dogs includes a mixture of yeast, wheat flour, sugar and cornmeal, resulting in a soft and chewy texture. After coating the hot dog in the batter, it then rolls in a variety of toppings. Toppings such as potato starch, panko breadcrumbs, or ramen noodles. It provides a crispy and textured outer layer. Finally, the corn dog is deep-fried in hot oil until it is crispy and golden brown.
Why Is Korean Corn Chewy?
Korean corn dogs are well known for their chewy texture. This sets them apart from the crispy American-style corn dogs. The chewiness is due to the combination of yeast, wheat flour, sugar and cornmeal used in the batter. The yeast creates a light and airy texture. The cornmeal adds a little gritty and chewy texture to the batter
Why Are Korean Corn Dogs So Good?
Korean corn dogs have become very popular around the world and for a good reason. They offer a unique and satisfying combination of flavours, textures, and presentation. It makes them stand out as a tasty and enjoyable snack. The crispy and chewy texture of the batter, combined with the variety of fillings, creates a delicious snack. This snack is perfect for any occasion. The fun and very appealing presentation of Korean corn dogs is often served on a stick with colourful toppings. It adds to the enjoyment of the snack. If you’re looking for a quick bite or a fun and tasty snack to share with friends, Korean corn dogs are a great option. These are sure to leave you feeling satisfied and happy.
In Conclusion
Making Korean corn dogs is a fun and delicious way to enjoy a classic hot dog or mozzarella stick. With a crispy, golden brown exterior and a warm, gooey centre, these corn dogs are a treat for the senses. By using simple ingredients and following this easy recipe, you can make a batch of Korean corn dogs. It will impress your family and friends.
One of the great things about Korean corn dogs is the ability to customize the toppings to your liking. If you prefer ketchup and mustard, spicy mayo, or a combination of flavours, these corn dogs are for you. These are versatile and are customizable according to your personal tastes. The use of panko breadcrumbs and chopped fries adds a unique texture and flavour to the dish. It makes it stand out from traditional corn dogs.
Moreover, The process of making Korean corn dogs may seem daunting at first. But it is actually quite simple and straightforward. By taking time to prepare your batter, you can ensure that your corn dogs turn out crispy and delicious. Whether you are making them as a special treat for yourself or to share with others, Korean corn dogs are sure to be a hit.
So why not try making these delicious treats today? They have a crispy exterior and a warm, melty centre. In addition, they are sure to become a new favourite in your household. Get creative with your toppings. Experiment with different fillings to create a unique and tasty snack. Enjoy!
Korean Corn Dogs: Step-By-Step Recipe
Ingredients
- 4 hot dogs
- 1 egg
- 250 g mozzarella
- 10 skewers
- 2 tbsp sugar
- ½ tsp baking powder
- 100 ml milk
- 1¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 cup frozen bag of fries (cubed) or 1 diced potato
Instructions
- To prepare, start by cutting the mozzarella cheese and sausages into pieces with a width of 4 cm. On a baking plate or tray, spread the panko breadcrumbs on one side and the chopped fries on the other.
- Next, arrange mozzarella cheese and sausage sticks onto skewers. To make mozzarella corn dogs, use only cheese instead of sausage.
- Mix the dry ingredients in a bowl. Slowly, add the egg and milk while stirring continuously. If the batter is very thick, add milk in increments of 20 ml until you get a sticky and thick consistency. The batter should not drip off. Instead, it should stick to the skewers. Transfer the batter to a glass.
- Then, dip the skewers into the glass of thick batter and remove all the excess batter.
- Roll the skewers in panko breadcrumbs, chopped fries or a mixture of both. Press the chopped fries or breadcrumbs to help them stick to the skewers.
- Next, deep fry 2-3 skewers at a time at a temperature of 160-170°C for 3-5 minutes. To maintain the oil temperature consistency, it's important to fry only a few skewers at once.
- Finally, let the corn dogs cool completely before sprinkling sugar and adding other condiments.
Notes
- Use cold ingredients: Use cold ingredients for the batter, especially the milk and egg. This helps in creating a crispy coating.
- Double coat the corn dogs: For a thicker and crunchier coating, dip the corn dogs in the batter. Then coat them with breadcrumbs or panko before dipping them in the batter again.
- Freeze the sausages: Freeze the sausages for about 30 minutes before coating them with batter. This helps the batter adhere better to the sausages. And prevents the cheese (if using cheese-stuffed sausages) from melting fast during frying.
- Use the right oil: Use a neutral-tasting oil with a high smoke point, for example, canola or vegetable oil, for frying. Heat this oil for about 350-375°F (175-190°C) for best results.
- Do not overcrowd the fryer: Fry only a few corn dogs at a time to avoid overcrowding the fryer. It can result in uneven cooking and a greasy coating.
- Drain excess oil: Place the fried corn dogs on a plate or tray lined with paper towels to remove excess oil.
- Experiment with toppings and dipping sauces: Korean corn dogs are versatile. You can use a variety of toppings. Toppings such as mozzarella cheese, potato starch, or crushed ramen noodles. Experiment with different toppings and dipping sauces to find your favourite combination.
- Serve immediately: Korean corn dogs taste well when they are hot and fresh. So serve them immediately after frying for the best taste and texture.
