Looking for a delicious and easy snack to enjoy at home? Look no further than this Korean Corn Dog recipe! With a crispy exterior, gooey cheese, and savory hot dog, this treat is perfect for any occasion.
Why You’ll Love This Recipe?
- Great flavors: The combination of fluffy dough, melted cheese, and juicy hot dog creates a flavor explosion in every bite.
- Quick prep time: With simple ingredients and easy steps, you can have these corn dogs ready to enjoy in no time.
- Perfect for meal prep: Make a batch of these Korean Corn Dogs and enjoy them throughout the week for a quick and satisfying snack.
Ingredient Notes:
The Batter:
- Flour: Provides structure and texture to the dough.
- Warm Water: Activates the yeast and helps the dough rise.
- Active Dry Yeast: Adds a light and airy texture to the dough.
- White Sugar: Sweetens the batter slightly.
- Kosher Salt: Enhances the overall flavor.
- Panko: Adds a crunchy coating to the corn dogs.
The Fillings:
- Hot Dogs: Adds a savory element to the corn dogs.
- Block of Cheese: Melts inside the corn dog for a gooey surprise.
The Toppings:
- Nacho Cheese or Mayo: Adds a creamy and tangy finish.
- Bag of Chips: Adds a crunchy coating to the corn dogs.
Condiments:
- Ketchup, Mustard, Sugar: Perfect for dipping and adding extra flavor.
Step-by-Step Instructions:
The Dough:
- Combine the yeast, sugar, and warm water in a large bowl.
- Add the flour and salt, then mix until a dough forms.
- Let the dough rise for at least 30 minutes to an hour.
The Fillings:
- Cut the hot dogs and cheese into skewer-friendly sizes.
- Skewer the hot dogs and cheese on sticks and refrigerate until the dough is ready.
The Dipping:
- Heat oil in a pan.
- Dip the skewered hot dogs and cheese in the batter, then coat with Panko.
- Fry until golden brown on each side.
The Toppings:
- Apply Nacho cheese or mayo to the corn dogs.
- Roll the corn dogs in crushed chips.
- Serve with ketchup, mustard, and a sprinkle of sugar.
Helpful Tips:
- Use room temperature cheese to prevent cracking.
- Cook the corn dogs immediately after dipping for best results.
- Customize with different cheese or hot dog varieties.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Make sure the oil is hot enough before frying to achieve a crispy exterior.
- Experiment with different toppings like Sriracha mayo or BBQ sauce for a unique twist.
- For a lighter version, try baking the corn dogs instead of frying.
Serving Suggestions:
Pair these Korean Corn Dogs with a side of crispy fries and a refreshing lemonade for the perfect snack or light meal.
Storage and Reheating Tips:
To reheat, bake in a 350°F oven for 10-15 minutes until heated through. Avoid using the microwave to maintain the crispy texture.
Frequently Asked Questions:
- Can I use a different type of cheese?
Yes, feel free to use your favorite cheese for a different flavor profile. - Can I freeze these corn dogs?
While best enjoyed fresh, you can freeze the cooked corn dogs for up to 1 month. Reheat in the oven for best results. - Can I make these corn dogs ahead of time?
You can prepare the batter and fillings ahead of time, but it’s best to fry the corn dogs just before serving for optimal taste and texture.
Conclusion:
Now that you have all the tips and tricks to make the best Korean Corn Dogs, it’s time to get cooking! Whether you’re craving a savory snack or a fun meal, these corn dogs are sure to be a hit. Enjoy and don’t forget to share your feedback with us!
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The Best Korean Corn Dog Recipe
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Appetizers
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Indulge in the ultimate Korean corn dogs that are crispy on the outside and gooey on the inside with this easy recipe. Skewered hot dogs and cheese are coated in a fluffy batter, rolled in panko, and fried to perfection. It’s a must-try snack that’s both savory and addictive.
Ingredients
The Batter:
- 1 3/4 cups Flour
- 1 cup Warm Water
- 2 teaspoon Active Dry Yeast
- 1 tablespoon White Sugar
- 1/2 teaspoon Kosher Salt
- 1/2–1 cup Panko
The Fillings:
- 3 Hot Dogs (Cut in half)
- 8 oz Block of cheese (cut into width of hot dogs)
The Toppings:
- 1/3 cup Nacho Cheese or Mayo
- 1 bag 1 Bag of chips
Condiments:
- Ketchup
- Mustard
- Sugar
Instructions
- The Dough: Combine yeast, sugar, and warm water. Add flour and salt, let rise.
- The Fillings: Skewer hot dogs and cheese.
- The Dipping: Dip skewers in batter, roll in panko.
- The Cooking: Fry corn dogs until golden brown on each side.
- The Toppings: Coat with nacho cheese or mayo, roll in chips, sprinkle sugar, serve with ketchup and mustard.
- Enjoy!
Notes
- Skewer cheese at room temperature for easier handling.
- Cook corn dogs immediately after dipping for best results.
Nutrition
- Serving Size: 1 corn dog
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg