Korean Street Food Corn Dog (CRISPY & Addictive!)
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Do you like hot dogs? Well, you will definitely love corn dogs! This mozzarella/sausage stick is dipped in a batter covered with breadcrumbs, then fried and coated with sugar. Served with some drizzle of sweet mustard and ketchup, they’re irresistible!
What are Korean corn dogs?
Corn dog or 핫도그 (hot dog) in Korean is one of the most trendy Korean street food nowadays. You can find many different variations of it: mozzarella, mozzarella/sausage, cheddar, sausage/potatoes… they’re so appealing when you see them at the street food vendor stalls. If you pass by with an empty stomach, you’re done : ‘)
The version I’m showing you today is the mozzarella/sausage corn dog. I’ve tried so many different types of sticks to hold the corn dogs, but none of them was strong enough. So I ended up using wooden chopsticks and they work great! I always have some wooden chopsticks in my cutlery drawer, when getting some Asian takeaway, they tend to give you more chopsticks than needed so I always keep the extra.
It may look complex at first sight, but corn dogs are so easy to do really. The batter uses basic ingredients such as flour, yeast, salt, sugar, water and egg. In one hour, the batter has risen. Then you simply need to dip your stick into the batter, then in some breadcrumbs. Fry it, coat it with sugar, drizzle some ketchup and sweet mustard and you’re done!
How long does the batter need to raise?
1 hour is sufficient for your batter to rise and double in size. Unless your place gets very cold in winter, in this case, place the batter near a heater.
The batter was the trickiest part when trying out different quantities and different ingredients. We finally came up with the perfect ratios for a batter that is not too liquid, nor too thick. So be very precise when measuring all ingredients. A batter that is too liquid or too thick won’t hold properly around your stick.
How to fry Korean corn dogs?
Fry them in a pot/pan large enough to fit the whole stick. Or use a fryer and leave the tray down, the corn dogs should not touch the tray or that will easily dis-shape your batter. 180°C (360°F) is ideal for frying corn dogs. Above this temperature, you risk burning the outside plus the dough will blow so much that the breadcrumb coating may tear apart in some areas. If frying at a temperature lower than 180°C (360°F) it will take ages for the corn dog to cook, and by the time the outside looks golden brown, the cheese inside will have melted and possibly broken through your batter – experience speaking 🙂
Can I freeze these Korean corn dogs?
This recipe makes 8 big corn dogs. If some are leftover, place them in a zip bag but don’t coat them with sugar and don’t drizzle any ketchup or mustard. Then freeze them. Defrost them by heating them up in your oven then coat them with sugar and drizzle ketchup/mustard when serving.
How to prepare Korean corn dogs?
- In a long container, place flour, instant yeast, sugar and salt, making sure that the yeast does not get in contact with the salt.
- Add egg and warm water and combine by whisking all ingredients together.
- Cover the dough and place it at room temperature for an hour or until the dough has doubled up.
- Cut the sausage (+- 4cm long). Cut pieces of mozzarella (6 cm long) of around the same diameter as the sausage.
- Place the sausage, then the cheese on a long wooden stick.
- Preheat cooking oil in a pan large enough for the corn dogs to fit in.
- Place each corn dog stick in the batter, and rotate the stick until sausage and cheese are evenly completely covered by the batter so that the cheese doesn’t melt through.
- Dip the stick in bread crumbs and coat well.
- Cook the corn dog by placing it in the frying oil at 180°C (360°F) rotate the stick to cook each side evenly until golden.
- Remove the corn dog from the oil once cooked and place it on a rack for the excess oil to drain away.
- Coat the corn dog with sugar and top it up with some ketchup and sweet mustard.
More Addicting Korean Recipes
- Carbonara Tteokbokki
- Korean Spicy Pork – Jeyuk Bokkeum
- Korean Fried Chicken
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Korean Street Food Corn Dogs
Ingredients
- 8 sausage pieces
- 8 hard mozzarella sticks | 6 cm long
- 60 g bread crumbs
- 75 g sugar
- ketchup
- sweet mustard
- plastic wrap
- 8 thick wooden sticks | wooden chopsticks are great
batter:
- 300 g flour
- 7 g instant yeast
- 30 g sugar
- 250 ml warm water
- 5 g salt
- 1 egg
Instructions
- In a long container, place flour, instant yeast, sugar and salt, making sure that the yeast does not get in contact with the salt.
- Add egg and warm water and combine by whisking all ingredients together.
- Cover the dough and place it at room temperature for an hour or until the dough has doubled up.
- Cut the sausage (+- 4cm long). Cut pieces of mozzarella (6 cm long) of around the same diameter as the sausage.
- Place the sausage, an then the cheese on a long wooden stick.
- Preheat cooking oil in a pan large enough for the corn dogs to fit in.
- Place each corn dog stick in the batter, and rotate the stick until sausage and cheese are evenly completely covered by the batter so that the cheese doesn’t melt through.
- Dip the stick in bread crumbs and coat well.
- Cook the corn dog by placing it in the frying oil at 180°C (360°F) rotate the stick to cook each side evenly until golden.
- Remove the corn dog from the oil once cooked and place it on a rack for the excess oil to drain away.
- Coat the corn dog with sugar and top it up with some ketchup and sweet mustard.
