Korean Corn Dog
Korean Corn Dog is a hotdog and cheese wrapped in a fluffy dough and fried until crispy. This is a sweet and savory treat straight from the streets of Korea!
Servings: 3 sticks
Equipment
- Wooden Chopsticks
- Big Pan or Deep Pot
Ingredients
- 110 grams All Purpose Flour
- 3 grams Salt
- 10 grams Sugar
- 2 grams Baking Powder
- 2 grams Instant Yeast
- 80 grams Water
- 1 pc Egg
- Hotdog Sliced to 3-inch pieces
- String Cheese Sliced to 3-inch pieces
- Panko Breadcrumbs For the crust
- Sugar For garnish
- Vegetable or Canola Oil For frying
Instructions
- In a big bowl, mix flour, sugar, salt, and baking soda. Set aside.
- In a separate bowl, combine water and yeast, then mix until melted. Combine the dry ingredients and wet ingredients along with an egg. Mix well until it forms a sticky dough.
- Let the dough sit at room temperature for 1 hour to rise and double in size.
- Boil the hotdogs and slice them into 3-inch pieces. Prepare the cheese as well by slicing it into 3-inch pieces.
- Place the cheese, hotdogs, or both on skewers according to your preference.
- 10 minutes before you’re finished letting the dough rise, heat up some oil on a big pan or deep pot. On the side, line up the skewers, dough, and breadcrumbs.
- To make the corn dog, place the hotdogs on the batter and do the roll and tug. Roll the skewers and once the dough is sticking to the hotdogs, tug it a bit, then roll again. Do this repeatedly until the whole skewer is covered. You can use your hands to prop the dough into sticking to the hotdogs.
- Right after covering the corn dog in the dough, roll the skewer on the breadcrumbs to lock it in.
- Place the skewer right into the heated oil and cook each for about 2-3 minutes per side until golden brown.
- Right after frying, sprinkle sugar over the corn dogs so it caramelizes a bit.
- Serve hot with ketchup or mustard, and enjoy!