Korean street food corn dogs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 hot dogs (beef or pork)
02 -
1 cup all-purpose flour
03 -
1/2 cup cornmeal
04 -
1 tbsp sugar
05 -
1 tsp baking powder
06 -
1/2 tsp salt
07 -
1 cup cold sparkling water
08 -
1/2 cup mozzarella cheese (cut into sticks)
09 -
1 cup panko breadcrumbs
10 -
1 tbsp gochugaru (Korean chili powder)
11 -
Vegetable oil for frying
→ Optional Toppings
12 -
Ketchup
13 -
Mustard
14 -
Honey for drizzling
# Instructions:
01 -
Pat the hot dogs and mozzarella sticks dry with a paper towel. Insert a skewer into each hot dog and cheese stick, if using. This helps with frying later.
02 -
In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and salt. Pour in the cold sparkling water and stir until just combined - a few lumps are okay. The batter should be thick enough to coat the hot dogs.
03 -
Before frying, dip each corn dog into the batter, allowing any excess to drip off. Then roll them in the panko breadcrumbs to create a crispy coating.
04 -
In a deep saucepan or fryer, heat vegetable oil to 350°F (175°C). You'll need enough oil to fully submerge the corn dogs while frying.
05 -
Carefully place the coated corn dogs in the hot oil, a few at a time. Fry until they are golden brown and crispy, about 3-5 minutes, turning as needed. Make sure not to overcrowd the pan.
06 -
Remove the corn dogs with a slotted spoon and drain on a plate lined with paper towels. You can sprinkle them with gochugaru for an extra kick if desired.
07 -
Serve the corn dogs hot with optional toppings like ketchup, mustard, or a drizzle of honey for added flavor.
# Notes:
01 -
You can use a combination of hot dog and cheese by cutting the hot dog in half lengthwise and placing cheese in between.
02 -
For an authentic Korean touch, try dusting with sugar after frying instead of using ketchup.
03 -
The sparkling water makes the batter extra light and crispy.