Korean Corn Dog
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Curious about what makes these so perfectly crunchy and exactly which ingredients work best? Read our deep dive into the secrets of the perfect Korean Corn Dog.
Ingredients
- 4 beef hot dogs (or mozzarella sticks for cheese variety)
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 egg, beaten
- ¾ cup milk
- Panko breadcrumbs for coating
- Oil for deep frying
- Ketchup, mustard, and sugar for topping
Instructions
Pat the beef hot dogs dry and skewer each on a wooden chopstick or skewer. If using frozen: thaw, dry, then skewer.
Whisk together flour, cornmeal, sugar, baking powder, and salt. Mix in the beaten egg and milk until a thick, smooth batter forms. It should coat the back of a spoon.
Dip each skewered hot dog into the batter, rotating to coat evenly from top to bottom. Immediately roll it in panko breadcrumbs, pressing gently to adhere.
Heat oil to 350°F (175°C) in a deep pot. Fry the corn dogs for 3-4 minutes, turning continuously, until deeply golden brown all over.
Drain. To serve the authentic Korean way: drizzle with ketchup and mustard, then dust lightly with granulated sugar for the sweet-savory contrast.
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Hi, I'm Sarah! I'm passionate about creating delicious, accessible recipes that help you make the most out of your kitchen. Whether it's reducing food waste or exploring vibrant new flavors, my goal is to make cooking a joy for everyone.
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