The famous Korean Corn Dog Recipe has to be one of those recipes to try and make at home.
I have to admit, when I first heard of it, it did not sound like an appealing food item to me. Not at all. I was intrigued by the name though and I did want to taste it. I liked it immediately and I said that I definitely must make it at home. It had to be a slightly healthier option, of course.
What is a Korean Corn Dog?
Korean corn dogs are a popular street food that is sold in many countries but mainly in the US. They are usually made with corn, flour, sugar, salt and water. This recipe will teach you how to make Korean Corn Dogs at the comfort of your home so you can enjoy them anytime!
Corn Dogs are a popular street food preferred by those people who want something sweet and savoury as a snack or even a main course like lunch but they are ideal for parties, kids love them.
History of the Korean Corn Dog
If you wondered where the corn dog originated? I did have to find out more about it as soon as I had it the first time and here's what I found.
The corn dog was created in 1847 by an American chef named George Hallauer at Moon’s Lake House in New York. He claimed that he was trying to create a dish that would be easy to eat on the go, but also wanted it to be more than just fried dough or breaded meatballs. So he created this tasty treat using this sausage-shaped hot dogs wrapped in deep-fried dough with a sweet glaze coating. This dish became really a popular street and restaurant food. I would say party food idea as well - especially to make and eat on the spot, I am thinking of a garden party.
These ingredients are optional or used as you wish to make each corn dog to your liking.
- sriracha sauce for a nice kick
- ketchup to drizzle
- mustard to drizzle (optional)
- maple syrup sugar (optional)
- oil for frying
- jalapenos to sprinkle over (optional)
HOW TO MAKE KOREAN CORN DOG
- Firstly, skewer the mozzarella sticks and the hot dog halves. Always use wooden (one use/disposable) chopsticks for this recipe as you will need to fry them in.
- Secondly, prepare the batter. The Korean corn dog batter consistency is paramount! After allowing the batter to rise, it should have a thick, sticky, and elastic consistency. This is important because it needs to cling to the hotdog as you roll this in. If the batter or dough is either too runny or too thick/dry rolling the hotdog and the mozzarella stick in will not be possible.
- This third step consists of coating the hot dog and the mozzarella cheese with the batter. There is a trick here that I have learned after a couple of tries. I find that rolling the hot dog or the mozzarella stick in instead of dipping these in the batter is significantly easier to execute a nice looking Korean corn dog. This will allow having a lot more control over how thick the coating will be.
- Rolling the coated cheese stick or hotdog in Panko breadcrumbs or French fries tiny bits, if you will be using. I haven't used any French fries in this recipe.
- Fry into sufficient hot oil to reach halfway up the coated and breaded sausage or cheese. Turn and fry the other side once the bottom turns golden brown.
- Optionally, you can roll or sprinkle the corn dog with some granulated sugar or a drizzle of honey or maple syrup for a healthier option. I only like to drizzle with a line or two of either ketchup and mustard or any chilli sauce, brown BBQ sauce, hoisin sauce, sriracha or mayonnaise. This is naughty enough! Hehe.
Korean Corn Dog Recipe
For the Batter
- 265g white spelt flour (2⅕ cups) all purpose flour will do as well
- 313 ml water ( 1¼ cups) needs to be lukewarm
- 3 tablespoons maple syrup sugar is good too
- 1½ teaspoon instant dry yeast (see notes for tips)
- ½ teaspoon Himalayan salt or kosher salt
- 3 hotdogs cut into halves (to make 6 corn dogs)
- 6 sticks mozzarella cheese the same size as the hotdogs
- 60 g panko breadcrumbs (1 cup)
Other Ingredients (Optional)
- 1 tablespoon sriracha sauce for a nice kick
- 1 tablespoon ketchup to drizzle
- 1 tablespoon mustard to drizzle (optional)
- 1-2 tablespoon maple syrup sugar (optional)
- 2-4 cups oil for frying
- 1-2 small jalapenos to sprinkle over (optional)
To Make The Batter
- In a larger bowl, combine the spelt flour and the salt. Mix a little to homogenise although it is not that important.
- In a mug, mix the lukewarm water, yeast and maple syrup or sugar. Mix well until the sugar and yeast have dissolved.
- Make a well in the middle of the flour mix and pour in the yeast mixture. Allow this to rest for a few minutes.
- With the help of a wooden spoon or by hand, mix the mixture starting from the middle and going outwards until a pretty wet and sticky dough has formed. Mix well and vigorously for approx 4 minutes until the batter becomes smooth and no lumps can be seen.
- Cover the bowl with plastic wrap and let the dough rise until it doubles in size. Approximately 30 min at warm room temperature.
- Once the dough is ready, place a deep pan with about 3-inch oil, on heat. Heat to approximately 160°C/315°F.
Prepare The Corn Dogs
- Skewer the mozzarella stick and the hotdog first on the one use wooden skewers. Chopsticks can also be used if you would like to.
- Place panko on a plate and put aside until needed to roll and coat the corn dogs.
- Place the flour on another plate. See recipe notes for extra tips.
- Transfer the batter to a baking pan or on a large dish/plate.
- Roll the skewered hotdog and mozzarella stick in the sticky batter until it wraps around nicely and uniformly.
- Roll the corn dog in the panko to fully cover the dough all around and uniformly.
- Fry the coated corn dogs in hot oil for about 5-6 minutes turning it in between once the bottom part turns brownish and looks cooked.
- Remove the fried corn dog from the oil, dust with some sugar or drizzle with maple syrup, ketchup, sriracha, mustard, mayo, bbq sauce, whatever you like or wish. Make it your own by mixing all these toppings as you wish.
How Can I store Korean Corn Dogs?
Can I freeze these corn dogs?
* freeze these individually just before frying or,
* freeze them after frying allowing them to cool completely.
Korean corn dogs can be frozen for up to a month if stored in an air-tight container or packed individually in sealed plastic bags. When ready to eat, just put them and reheat in the oven straight from the freezer at 180°C / 350°F for approximately 15-20 minutes. Check and make sure they are heated through.