Korean Corn Dog (CRISPY & Addictive!)
Korean corn dogs are a Korean street food favorite: mozzarella and sausage coated in batter, fried, and finished with a light coating of sugar for that sweet-salty contrast. Crispy outside, soft inside, and served with sweet mustard and ketchup.
Yield: 8 corn dogs
Calories: 310kcal
Equipment
- 8 Thick wooden sticks | wooden chopsticks are great
Ingredients
- 8 sausage pieces | Vienna or Frankfurt sausages
- 8 firm mozzarella sticks (Note 1) | 2.4 inch / 6 cm long
- 60 g panko breadcrumbs
- 75 g sugar
- ketchup
- sweet mustard
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 container with plastic wrap and place it at room temperature for an hour or until the dough has doubled up.
- Cut the sausage (+- / 1.5 inch / 4 cm long). Cut pieces of mozzarella (2.4 inch / 6 cm long) of around the same diameter as the sausage (Note 2).
- 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 breadcrumbs 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 (Note 3).
- 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.
Notes
1 - Mozzarella - do not use traditional (soft) mozzarella, as the dough will have a hard time sticking to it. Look for hard mozzarella sticks or a block of hard mozzarella. If you can't find any, I recommend going to an Italian grocery store and getting unsmoked scamorza, as it tastes very similar to mozzarella but has a firmer texture.
2 - Make sure that you chop the mozzarella the same diameter as the sausage. Or your corn dog shape will be disproportionate.
3 - Frying temperature must be 180°C (360°F). Use a fryer or fry them in a large pot/pan with frying oil.
Nutrition
Serving: 1 corn dog | Calories: 310kcal | Carbohydrates: 49g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 537mg | Potassium: 72mg | Fiber: 2g | Sugar: 14g | Vitamin A: 34IU | Vitamin C: 0.003mg | Calcium: 44mg | Iron: 2mg
