Korean Corn Dogs Made Simple—This Recipe Tastes Amazing
Most people love eating corn dogs. It is a dish that is simple enough to make and stands out with a sweet cornbread coating. However, there is one version of the dish that is called Korean corn dogs, and it is a popular street food trend. It involves having French fries in the batter for a great flavor combination.
How Korean Corn Dogs Are Different
Korean corn dogs are very much like the classic American version. They are hot dogs or sausages plunged into cornmeal and diced potato batter and deep-fried until golden. Other ingredients can also be used instead of the potatoes, and some recipe versions include mozzarella in the center. Many people like their corn dogs with ketchup and mustard and some prefer them with sprinkled sugar.
Korean corn dogs appeared in South Korea in the 1980s when they became a popular street food trend. They are different because cornmeal isn’t an ingredient that was easy to find and use back then. So, people used a yeasted batter coated with panko bread crumbs instead. Now, the dish has become more popular thanks to the rise of social media and the fact that it is packed with ingredients that are beloved throughout the world.
Making Korean Corn Dogs — Ingredients
- 6 hot dogs
- 6 skewers
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup cold water
- 1½ cups panko bread crumbs
- 1½ cups cubed French fries
- Vegetable oil
Making Korean Corn Dogs — Directions
Making Korean corn dogs is not difficult at all. The necessary ingredients are, in general, present in most kitchens, and you don’t even need a deep fryer because you can apply the recipe to an air fryer (if you’re lucky enough to have one!).
Start by mixing the flour, salt, baking powder, sugar, and cold water to create a batter. Next, insert a skewer into each hot dog and coat them with a good amount of batter. Now, roll in the crushed French fries and panko bread crumbs, and freeze for 20-30 minutes.
Now, heat the vegetable oil to 350°F and fry the battered corn dogs until they become golden brown. This should take 4-5 minutes.
When golden brown, drain the corn dogs on paper towels and serve with a sauce of your choice, (ketchup and mustard are good options). You can use cheese sticks instead of hot dogs or mix the two, as well as any kind of topping.
If you want to make Korean corn dogs in an air fryer, just preheat it to 400°F and use cooking oil on all sides of your corn dogs. Air fry them for 10 to 15 minutes and rotate them halfway through for even results.