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Korean Corn Dog with Gochujang Honey Ketchup, American Mustard, Crispy Shallots and Furikake

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Korean Corn Dogs are a popular street food featuring hot dogs (or cheese) coated in a slightly sweet batter, deep-fried to golden perfection, and topped with a spicy, sweet gochujang honey ketchup, American mustard, crispy shallots, and furikake for extra umami and crunch.

Ingredients

Scale
  • 3 hot dogs (or mozzarella sticks for cheese version)
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 egg
  • 3/4 cup milk
  • Wooden skewers
  • Oil for frying
  • 2 tbsp gochujang
  • 2 tbsp ketchup
  • 1 tbsp honey
  • American mustard (for topping)
  • Crispy fried shallots (for topping)
  • Furikake seasoning (for topping)

Instructions

  1. Insert wooden skewers into the hot dogs (or cheese sticks) and freeze for 15 minutes.
  2. In a bowl, mix together flour, cornmeal, sugar, baking powder, egg, and milk to form a smooth batter. Chill if needed to thicken.
  3. Heat oil in a deep pot to 350°F (175°C).
  4. Dip the chilled, skewered hot dogs into the batter, coating them evenly.
  5. Fry the battered hot dogs in hot oil until golden brown and crispy. Remove and drain on paper towels.
  6. In a small bowl, mix gochujang, ketchup, and honey to make the spicy-sweet sauce.
  7. Top the fried corn dogs with the gochujang honey ketchup, drizzle with American mustard, and sprinkle crispy fried shallots and furikake seasoning over the top.

Notes

  • Freezing helps the batter adhere better to the hot dogs during frying.
  • For a cheese version, use mozzarella sticks or half cheese, half hot dog.
  • Ensure oil is at proper frying temperature for best texture.
  • Adjust gochujang amount for desired spice level.
  • Best enjoyed fresh and hot for optimal crunch.

Nutrition

Find it online: https://yumfoodusa.com/korean-corn-dog-with-gochujang-honey-ketchup-american-mustard-crispy-shallots-and-furikake/