Korean Corn Dog (CRISPY & Addictive!)
These Korean corn dogs, a super popular item in Korean street food, combine mozzarella and sausage coated in batter, fried, and lightly coated with sugar for a unique contrast. Served with sweet mustard and ketchup, they offer an explosion of sweet and salty flavors. Crispy on the outside and soft on the inside, they are simply irresistible! If you find the process a bit technical, check out my video for a step-by-step guide.
Yield: 8 corn dogs
Calories: 310kcal
Equipment
- 8 Thick wooden sticks | wooden chopsticks are great
Ingredients
- 8 sausage pieces | Vienna or Frankfurt sausages
- 8 hard 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
