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Korean Corn Dog Recipe

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4.2 from 10 reviews

This Korean Corn Dog recipe features a crispy, flavorful exterior made from a yeast batter coated with crunchy panko and cubed potatoes, enveloping savory hot dogs and melted mozzarella cheese. Deep-fried to golden perfection, these corn dogs offer a delightful sweet and savory combination, perfect as a fun snack or party treat.

Ingredients

Batter and Coating

  • 3 cups cubed peeled potatoes (1/4-inch cubes)
  • 1 tablespoon sugar
  • 2 teaspoons active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1–3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 cups panko bread crumbs
  • Oil for deep-fat frying

Main Ingredients

  • 6 hot dogs
  • 1 pound part-skim mozzarella cheese, chopped into 2-in. logs
  • 12 wooden skewers

Serving Options

  • Ketchup, mustard or sugar, optional

Instructions

  1. Cook the potatoes: Bring a small saucepan of water to a boil. Add the cubed potatoes and cook for three to four minutes until slightly tender. Drain and transfer to an ice bath to stop cooking and remove excess starch. Spread the potatoes in a single layer on paper towels to dry thoroughly.
  2. Make the batter: In a large bowl, combine sugar, active dry yeast, and warm water. Let sit for 5 to 10 minutes until bubbly. Whisk in all-purpose flour and salt until smooth. Cover the bowl with plastic wrap or a kitchen towel and let the batter rest for 45 minutes to proof.
  3. Skewer the hot dogs and cheese: Cut the hot dogs in half widthwise. Chop mozzarella cheese into 2-inch logs. Thread one piece each of hot dog and cheese alternately onto the wooden skewers. Set aside.
  4. Set up the frying station: Heat oil in an electric skillet, deep-fat fryer, or heavy pan to 375°F (190°C). Maintain temperature throughout frying.
  5. Prepare the breading station: Toss the cooked, dried potatoes with cornstarch and spread in an even layer in a shallow bowl. Place panko bread crumbs in a separate shallow bowl.
  6. Batter the corn dogs: Dip each skewer into the thick yeast batter, covering entirely. Press the battered corn dog into the cubed potatoes, ensuring the potatoes stick. Then coat thoroughly with panko bread crumbs. Use your hands to press the coatings firmly onto each corn dog.
  7. Fry the corn dogs: Fry the corn dogs in batches in the hot oil for 2 to 3 minutes until golden brown and crispy, turning occasionally for even cooking. Remove and drain on paper towels. Let the oil return to 375°F between batches and remove any loose crumbs from the oil to prevent burning.
  8. Serve: Sprinkle Korean corn dogs with sugar for added sweetness and serve with ketchup and mustard drizzled in zigzags as traditional toppings.

Notes

  • Shocking potatoes in an ice bath stops cooking and removes excess starch, improving coating adherence and texture.
  • If you want quicker prep, diced thawed frozen French fries can be used instead of cooking fresh potatoes.
  • Proof yeast properly to ensure the batter rises well—if it doesn’t bubble, the yeast is inactive, and you should start over.
  • Dusting hot dogs with flour before battering can help the batter stick better.
  • Maintain oil temperature at 375°F for optimal frying and crispy results.
  • Use a skimmer to remove leftover crumbs from oil to prevent them from burning.
  • Cutting hot dogs and cheese into quarters and skewering alternately can give a faster taste of both flavors.

Find it online: https://bitezly.com/korean-corn-dog-recipe/