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Korean Corn Dogs

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Korean corn dogs are a fun, crispy street food treat, with a savory sausage or cheese center, coated in a crunchy batter and deep-fried to perfection. Topped with a drizzle of ketchup and mustard, they’re irresistibly delicious.

Ingredients

Units Scale
  • 4 hot dog sausages (or cheese sticks)
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sparkling water (cold)
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup potato cubes (optional for extra crunch)
  • Vegetable oil, for frying
  • Ketchup and mustard, for drizzling

Instructions

  1. Prepare the batter: In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the egg and cold sparkling water and mix until smooth. The batter should be thick enough to coat the sausages.
  2. Prepare the corn dogs: Insert a wooden skewer into each sausage (or cheese stick). If you’re adding potato cubes, dip the potatoes into the batter first and roll in the panko breadcrumbs to create a crunchy coating.
  3. Coat the sausages: Dip each sausage (or cheese stick) into the batter, ensuring it is fully coated. Then, roll it in the panko breadcrumbs or the potato cubes for a crispy, golden crust.
  4. Fry the corn dogs: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the corn dogs for 3-5 minutes or until golden and crispy, turning occasionally for even cooking. Remove from the oil and drain on paper towels.
  5. Serve: Drizzle the corn dogs with ketchup and mustard, or serve with your favorite dipping sauces.

Notes

  • For a spicier version, you can add chili powder or paprika to the batter.
  • For a different twist, try adding cheese or ham to the sausages before dipping them in the batter.
  • Serve with a side of pickled vegetables or a spicy dipping sauce for extra flavor.

Nutrition

Find it online: https://yumfoodusa.com/korean-corn-dogs/