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How many calories is a Korean corn dog? 1 Corn Dog (112 g) contains 280 calories.The sugar coating might seem extra but it’s that sweet and salty combo that makes Korean corn dogs so good! Potatoes. Chopped up fries are another popular coating for Korean corn dogs. They’re called gamja hotdogs and they’re a delicious mashup of corn dogs and fries.Korean corn dog, otherwise known as gamja hot dog, is a satisfying street food that’s common in the night markets in Seoul.
Contents
Why are Korean corn dogs so good?
The sugar coating might seem extra but it’s that sweet and salty combo that makes Korean corn dogs so good! Potatoes. Chopped up fries are another popular coating for Korean corn dogs. They’re called gamja hotdogs and they’re a delicious mashup of corn dogs and fries.
What are Korean corn dogs called?
Korean corn dog, otherwise known as gamja hot dog, is a satisfying street food that’s common in the night markets in Seoul.
How many calories in a corn dog from Hot Dog on a Stick?
Corn Dogs On A Stick (1 corn dog) contains 33g total carbs, 32g net carbs, 13g fat, 11g protein, and 290 calories.
Are corn dogs healthy?
Corn dogs contain processed meat, which has been linked to cancer and other health problems, and are deep-fried in processed vegetable oil.
Why is Korean corn chewy?
For some reason, the most common type of corn in South Korea is glutinous corn (Zea mays var. ceratina), which is called chal-oksusu (찰옥수수) in Korean. Its main characteristic is that it is “glutinous”, which means it is somewhat sticky and has a denser, almost chewy consistency compared to “regular corn”.
Can you reheat Korean corn dogs?
How do you reheat a Korean corn dog? I do not recommend reheating leftover Korean hot dogs in the microwave or otherwise. However, if you freeze your hot dogs, you can reheat them in an air fryer at 350 for about 5 minutes.
Are Korean corn dogs from Korea?
Corn dogs (called “hot dogs” in Korea) are believed to have arrived on Korea’s shores in the 1980s. Despite its longtime status as a street food here, a recent resurgence thanks to creative designs and concoctions has restored the popularity of corn dogs in the country.
What is Korean sausage made of?
Soondae can be made with squid and other protein-rich ingredients, but in its most popular form, it’s made by mixing pork blood with cellophane noodles and glutinous rice. (Barley, fermented soybean paste, kimchi, soybean sprouts, and perilla leaves crop up in regional variations of the sausage too.)
Who invented Korean corn dogs?
Corn dogs gained popularity as a Korean street food in the 1980s, but the current corn dog trend—which sees more than just hot dogs coated in more than just cornmeal batter—is generally credited to Myungrang Hot Dog, a chain that started in a market near Busan in 2016.
How do you cook a frozen Korean corn dog?
Frozen Corn Dog Cooking Methods
Choose to bake frozen corn dogs in a 350-degree Fahrenheit oven. Preheat the oven, place the dogs on a baking sheet and cook until hot — about 16 to 20 minutes. Do not cover them. If you’re in a hurry, microwave the frozen corn dogs.
What’s the difference between a hot dog and a corn dog?
What’s The Difference Between A Hot Dog And A Corn Dog? The hot dog is a type of sausage, typically made from ground meat and served in a sliced bun. A corn dog is a type of snack that consists of a skewered sausage dipped in cornmeal batter and deep fried.
Do corn dogs have a lot of sugar?
Corn dogs, prepared, frozen contains 195 calories per 78 g serving. This serving contains 9.4 g of fat, 6.7 g of protein and 21 g of carbohydrate. The latter is 5.9 g sugar and 0.8 g of dietary fiber, the rest is complex carbohydrate.
How many carbs are in a hot dog bun?
| AMOUNT PER SERVING | |
|---|---|
| Calories 140 | Calories from Fat 25 |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 0g | 0% |
| Sugars 3g |
How many carbs are in a hot dog on a stick?
Beef Hot Dog On A Stick (1 serving) contains 22g total carbs, 21g net carbs, 23g fat, 12g protein, and 340 calories.
Who invented Korean corn dogs?
Corn dogs gained popularity as a Korean street food in the 1980s, but the current corn dog trend—which sees more than just hot dogs coated in more than just cornmeal batter—is generally credited to Myungrang Hot Dog, a chain that started in a market near Busan in 2016.
What is a Korean K dog?
Korean corn dogs, also known as corn sausages, K-dog, or gamja hot dogs are popular street food in Korea. They’re different from American corn dogs because they use sweet flour batter and panko instead of corn, making them crunchier.
Why are corn dogs so popular?
“The reason for its popularity [is] its competitive price, delicious taste, [customizable options], and its availability to be a meal instead of being just a snack.” Two-Hands took that popularity and opened its first store in November 2019.
The Best Korean Style Corn Dog How To Make Easily In 6 Steps
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Serving Suggestion For Korean Style Corn Dog
The Best Korean Style Corn Dog How To Make Easily In 6 Steps
What Are The Tricks In The Preparation Of A Corn Dog
Is Yeast Used In The Korean Corn Dog Recipe
Corn Dog vs Korean Corn Dog
What Sauce Goes With Corn Dogs
Storing Corn Dogs
Frequently Asked Questions About Korean Corn Dog
Korean Corn Dog · i am a food blog
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What is a Korean corn dog
What makes Korean corn dogs different
How to make a Korean corn dog
Korean corn dog ingredients
Tips
How to check your oil temperature
Where to buy a Korean corn dog
Korean corn dog variations
FAQ
What to serve with Korean corn dogs
Korean Corn Dog
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Carb Manager | Carb Manager
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- Table of Contents:
What is a Korean corn dog
What makes Korean corn dogs different
How to make a Korean corn dog
Korean corn dog ingredients
Tips
How to check your oil temperature
Where to buy a Korean corn dog
Korean corn dog variations
FAQ
What to serve with Korean corn dogs
Korean Corn Dog
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The Best Korean Style Corn Dog How To Make Easily In 6 Steps
Korean style corn dog, one of the most popular street foods in South Korean cuisine, is a snack that is popular all over the world. Also known as a Korean hot dog, this street food is fried sausages served on sticks and dipped in a special corn porridge. Kids and guests will love these crispy sausages, which are a fun alternative to a breakfast or snack menu.
Corn dog, which is very popular in America, where fast food culture is widespread, is coated with corn.It is an easy to eat, pleasant snack in which sausages are hidden. The recipe for Korean style corn dogs is actually quite simple: after dipping the sausages you put on the sticks into the special mud, fry them and enjoy.And there you go, you’re eating.
Besides, it’s as easy as it is fun. That’s why it’s one of those Korean style corn dog recipes that kids both love to look at and can’t get enough of. If you are looking for a convenient recipe when you come home tired in the evening and want to prepare a light snack that you can eat with the kids, you can try the corn dog recipe that is given for 4 people. Corn dog is a very simple and practical recipe
Serving Suggestion For Korean Style Corn Dog
Korean style corn dogs are one of those foods that are usually eaten with mustard and ketchup. Therefore, corn.You can use delicious mustard and ketchup as sauces when you serve the dog. If you are looking for a slightly different taste, you can do as the Koreans do and sprinkle the dog with sugar.
You can also browse the recipes below that might interest you:
If you are ready now, I would like to share with you the recipe for Korean style corn dogs.
Print The Best Korean Style Corn Dog How To Make Easily In 6 Steps Recipe by Honour Course: Appetizers Cuisine: Korean Difficulty: Easy Servings 4 servings Prep time 10 minutes Cooking time 10 minutes Calories 1 Person 280 kcal Easy corn dog recipe. Ingredients 1 package sausage
Skewer
Oil for frying
FOR THE CORNMEAL
1 cup cornmeal
1 jar of sifted flour
1/2 teaspoon of salt
A pinch of black pepper
Possibly a pinch of ground red pepper
1,5 tablespoons granulated sugar
1 packet of baking powder
1 egg
1 glass of milk
Breadcrumbs Directions The first thing you can do is prepare the corn porridge. In a deep bowl, mix the milk and egg. Also mix all the dry ingredients together in another bowl. Then add the ingredients in these two bowls together and whisk well.
After whisking, the mixture should have the consistency of boza. Continue mixing until you reach this consistency. If needed, add some more cornmeal and sifted flour.
Then you can proceed with the preparation of the sausages. First, boil the sausages briefly so they don’t burst. After thoroughly draining the water, dry each sausage with a napkin.
Thread the sausages carefully and in such a way that they do not come off the skewer. Place the corn mush you made earlier in a deep glass jar or pitcher.
Then dip the sausages in the prepared mud, then sprinkle with breadcrumbs.When dipping in the breadcrumbs, lightly press the sausages with your hand so that they do not fall apart during roasting.
Fry 2 sausages at a time, turning them in a controlled manner. When the corn dogs are the color of a crust, remove them and place them on a napkin to drip off excess oil. Here are your corn dogs ready.
What Are The Tricks In The Preparation Of A Corn Dog?
Below I have listed some tricks for preparing a Korean style corn dog.
To make the dough hold the sausages well, you should pay attention to the consistency of the boza. You can use extra flour or milk to adjust the consistency.
For the skewers, make sure they are bamboo or wood.
If you deep fry the prepared corn dogs in hot oil, make sure they absorb less oil.
Preferably, you can use cocktail sausages for the sausages, but if you don’t have cocktail sausages, you can cut the large sausages into thirds.
Korean Style Corn Dog
Is Yeast Used In The Korean Corn Dog Recipe?
No yeast is used in my recipe. I believe that the vendors who make Korean style corn dogs use yeast, but it is possible to get almost the same results without yeast. Adding yeast helps make the dough pliable, but it is very time consuming because it takes a long time for the dough to rise.
The dough I prepared in my Korean style corn dog recipe is thick and sticky. The dough needs to be very thick and sticky so that the hot dogs will hold and the dough will not drip.
Corn Dog vs Korean Corn Dog
While the classic corn dog is just a hot dog wrapped in dough, the Korean style corn dog is more than just a hot dog. It is usually half hot dog and half mozzarella cheese.
What Sauce Goes With Corn Dogs?
Ketchup, mustard and mayonnaise are the classic sauces. They can also be seasoned with spices, cheese, barbecue sauce and all kinds of aioli.
Storing Corn Dogs
If you have leftover Korean style corn dogs, store them in airtight containers or individually sealed plastic bags. They will keep for at least 3 days in the refrigerator. If you want to eat them again, you can reheat them in the microwave, but of course they won’t taste as good as the first day.
In the freezer, you can store a Korean style corn dog for up to a month. When you want to eat it, take it out of the freezer and warm it up in a preheated oven at 180 degrees for 20 minutes.
I have tried to explain in detail the steps of making Korean corn dogs and the information needed. You can share your questions and opinions about the corn dogs you made at home in a comment. Have a nice day everyone, see you in the next recipe.
Frequently Asked Questions About Korean Corn Dog
Korean Corn Dog · i am a food blog
Is there anything more delicious or incredibly fun than a Korean corn dog?! The sweet and savory combination of the crispy outer batter and the stretchy cheese pulls – I’m addicted!
If you’ve watched any K-drama or are remotely interested in Korean culture, you’ve seen Korean corn dogs: beautifully fried, golden battered hot dogs with mozzarella on a stick, dusted with a sparkling sprinkle of sugar.
Korean corn dogs are everywhere street food is a thing and it’s not really surprising that they’re so popular. I had a Korean corn dog way back in the day when travel was still a thing, fresh from the fryer and it was glorious. The cheese was melty and the batter was crisp and savory. I’ve been missing travel like crazy and making Korean corn dogs at home is the next best thing so here we are.
What is a Korean corn dog?
Korean corn dogs are hot dogs, rice cakes, fish cakes, or mozzarella cheese coated in a batter (and sometimes panko, french fry pieces, or ramen) and deep fried. They’re finished with sugar and a signature squirt of your condiment of choice: ketchup, mayo, mustard, or all three. They’re sweet and salty and completely delicious.
Some Korean hotdogs are made with a yeasted batter and some are made with a rice flour batter. There are a lot of variations!
What makes Korean corn dogs different?
There are a couple of differences between the corn dogs you know and Korean corn dogs. The main difference between corn dogs and Korean corn dogs lies in the batter. American corn dogs are battered in a cornmeal batter and Korean corn dogs are battered in a yeasted dough or a rice flour batter.
Korean corn dogs are also finished with a sprinkling of sugar. And last of all, Korean corn dogs don’t actually have to have hot dogs in them. There are plenty of Korean corn dogs that are just mozzarella cheese, fish cake, or rice cakes.
How to make a Korean corn dog
Assemble. Start by cutting the hot dogs in half. Cut the block of mozzarella cheese into sticks roughly the size of the halved hot dogs. Use a stick and skewer, hot dog, then cheese. Place in the fridge to keep them cold. Make the batter. In a bowl, mix together flour, milk, an egg, baking powder, sugar, and a pinch of salt until thick and smooth. Pour the batter into a tall cup so it’s easier to dip the hot dogs. Like the hot dogs and cheese, it’s best to keep this in the fridge so it stays cold. Dip. Hold on to the stick and dip the hot dogs, coating completely, making sure that the batter is clinging to the hot dog and cheese. Coat. Immediately take the battered hot dog and coat it in panko, being sure to press on the panko gently, ensuring that it’s completely coated in panko. Fry. Heat up the oil over medium high heat. You want the oil temperature to be between 350°F and 375°F. When you add your corn dogs, the oil temp will drop, so aim for 375°F to start with. I use an instant read thermometer to make sure I’m in the right range. Fry the coated corn dogs, without crowding until golden and crispy. Use a pair or tongs or a slotted spoon to carefully scoop them out and let them drain on wire rack. Enjoy. Sprinkle or roll the golden corn dog in sugar and finish with a squiggle of ketchup, mustard, or both.
Korean corn dog ingredients
hot dogs – grab your favorite brand of hot dog and cut it into two. I go for standard all-beef hot dogs.
– grab your favorite brand of hot dog and cut it into two. I go for standard all-beef hot dogs. mozzarella cheese – it’s better to get a block of low moisture mozzarella cheese and cut it into sticks for this recipe, the cheese holds up better when deep frying and gives you a better cheese pull. If you only have cheese string snacks, that will work too.
– it’s better to get a block of low moisture mozzarella cheese and cut it into sticks for this recipe, the cheese holds up better when deep frying and gives you a better cheese pull. If you only have cheese string snacks, that will work too. batter – I went with a thick batter made from flour, eggs, milk, sugar, and a bit of salt. Some Korean corn dogs are made with a yeasted or a rice batter but I found this recipe on youtube and it looked pretty darn good. The batter worked like a charm!
– I went with a thick batter made from flour, eggs, milk, sugar, and a bit of salt. Some Korean corn dogs are made with a yeasted or a rice batter but I found this recipe on youtube and it looked pretty darn good. The batter worked like a charm! panko – Most Korean corn dogs are coated in panko, a fluffy Japanese breadcrumb. Panko is larger and more irregularly shaped compared to standard breadcrumbs. It’s the secret to light and crispy breading. It’s worth it to buy a bag of panko, especially if you love crunch. Panko is sold in most grocery stores in the Asian aisle but it’s cheaper to buy it at an Asian grocery store.
– Most Korean corn dogs are coated in panko, a fluffy Japanese breadcrumb. Panko is larger and more irregularly shaped compared to standard breadcrumbs. It’s the secret to light and crispy breading. It’s worth it to buy a bag of panko, especially if you love crunch. Panko is sold in most grocery stores in the Asian aisle but it’s cheaper to buy it at an Asian grocery store. oil – You need about 2-4 cups of oil to deep fry your Korean corn dogs. Go for a high smoke point oil as you want the oil temperature to be between 350°-375°F. The best oils for frying are, in order of highest to lowest smoke point: safflower, rice bran, soybean, corn, sunflower, canola, or grapeseed. You want a neutral oil that has no flavor. We usually buy safflower because I think it’s cute, but go for what’s affordable.
– You need about 2-4 cups of oil to deep fry your Korean corn dogs. Go for a high smoke point oil as you want the oil temperature to be between 350°-375°F. The best oils for frying are, in order of highest to lowest smoke point: safflower, rice bran, soybean, corn, sunflower, canola, or grapeseed. You want a neutral oil that has no flavor. We usually buy safflower because I think it’s cute, but go for what’s affordable. sugar – a roll in sugar adds a bit of sweetness and crunch.
– a roll in sugar adds a bit of sweetness and crunch. ketchup and mustard – this is up to you, a cute squiggle of one or both is iconic.
Tips
Skewers. The skewers you use matter. If they’re too skinny they won’t hold up your Korean corn dog. It’s best to use a thick wooden skewer (I used these ones) or a disposable wooden chopstick. I prefer the wooden skewers because they have a pointy tip.
The skewers you use matter. If they’re too skinny they won’t hold up your Korean corn dog. It’s best to use a thick wooden skewer (I used these ones) or a disposable wooden chopstick. I prefer the wooden skewers because they have a pointy tip. Cold cheese, hot dogs, and batter. It’s important to keep your mozzarella, hot dogs, and batter cold. If they’re at room temp too long or they warm up, the cheese has the tendency to ooze out when you’re deep frying. It’s best if you keep the dogs and cheese chilled for at least 30 minutes in the fridge.
It’s important to keep your mozzarella, hot dogs, and batter cold. If they’re at room temp too long or they warm up, the cheese has the tendency to ooze out when you’re deep frying. It’s best if you keep the dogs and cheese chilled for at least 30 minutes in the fridge. The right mozzarella. Speaking of cheese, using low moisture mozzarella blocks is key. String cheese will work but block mozzarella cut into sticks will be far more stretchy and melty.
Speaking of cheese, using low moisture mozzarella blocks is key. String cheese will work but block mozzarella cut into sticks will be far more stretchy and melty. Hot oil. The best temp to fry these corn dogs is 350°F. See the section below to find your perfect deep fry temp.
The best temp to fry these corn dogs is 350°F. See the section below to find your perfect deep fry temp. One or two at a time. If this is your first time, coat and fry the corn dogs one or two at a time. This makes sure that the cheese and batter stays cold in the fridge. The colder the cheese and batter, the less it will leak when you’re frying. Leaky cheese in hot oil is a mess!
If this is your first time, coat and fry the corn dogs one or two at a time. This makes sure that the cheese and batter stays cold in the fridge. The colder the cheese and batter, the less it will leak when you’re frying. Leaky cheese in hot oil is a mess! Don’t skip out on the sugar. The sugar coating might seem extra but it’s that sweet and salty combo that makes Korean corn dogs so good!
The sugar coating might seem extra but it’s that sweet and salty combo that makes Korean corn dogs so good! Potatoes. Chopped up fries are another popular coating for Korean corn dogs. They’re called gamja hotdogs and they’re a delicious mashup of corn dogs and fries. Instead of coating in panko, roll your battered hot dog in chopped up frozen french fries and panko then fry as usual.
How to check your oil temperature
I really recommend getting an instant read thermometer so you get perfect corn dogs. If you don’t have a thermometer, you can check if your oil is ready with the thick wooden skewer or disposable chopstick. Place the skewer into the oil.
No bubbles: the oil isn’t hot enough.
Oil starts bubbling around the chopstick lightly but steadily: you’re ready to fry.
It looks like it’s boiling around your chopstick: your oil is too hot.
Also key is having enough oil so the corn dogs can float. This is how you’ll get an even golden brown color.
Where to buy a Korean corn dog
If you don’t want to make these Korean corn dogs at home, don’t worry, I’ve gotchu! They sell frozen Korean corn dogs at Korean grocery stores – especially H-Mart. Just pop them in your air fryer for a couple of minutes and you’re good to go. You can also try Korean corn dogs at popular Korean corn dog chains like: Chung Chun Rice Hot Dog or Myungrang Hot Dog.
Korean corn dog variations
There are about a thousand different kinds of Korean corn dog coatings that you can get in Korea. Here are some ideas for you if you’ve tried the original and want to expand your corn dog world!
Gamja-hot dog – Gamja hot dogs are french fry hot dogs. Gamja is potato in Korean and what they do is either chopped up french fries to coat instead of panko. The fries are crispy and salty and are amazing with hot dogs and cheese.
– Gamja hot dogs are french fry hot dogs. Gamja is potato in Korean and what they do is either chopped up french fries to coat instead of panko. The fries are crispy and salty and are amazing with hot dogs and cheese. Cornflake dogs – Instead of panko, use crushed up cornflakes for a true play on corn dogs. The toasty corn-y flavor of cornflakes pairs exceptionally well.
– Instead of panko, use crushed up cornflakes for a true play on corn dogs. The toasty corn-y flavor of cornflakes pairs exceptionally well. Ramen dogs – Crushed up instant ramen packets add immense crunch. You can also sprinkle on the seasoning packet for extra instant ramen vibes.
– Crushed up instant ramen packets add immense crunch. You can also sprinkle on the seasoning packet for extra instant ramen vibes. Crispy rice – Crispy rice puffs are a nice addition – you can either crush up rice crackers or search out Korean rice puffs and roll your corn dog in rice instead of panko.
– Crispy rice puffs are a nice addition – you can either crush up rice crackers or search out Korean rice puffs and roll your corn dog in rice instead of panko. Hot cheetos – Hot cheetos add crunch and spice. Drizzle some lime and mayo on and it’s AMAZING, especially if you do a mozzarella dog.
FAQ
Can you make Korean corn dogs and freeze them?
Deep fry the corn dogs until they are cooked through and then cool completely before freezing individually on a tray then putting them in freezer bags. You can reheat them in the air fryer or oven bake them.
Deep fry the corn dogs until they are cooked through and then cool completely before freezing individually on a tray then putting them in freezer bags. You can reheat them in the air fryer or oven bake them. Air fried Korean corn dogs
You can absolutely air fry Korean corn dogs that have already been deep fried to reheat them. To air fry, put the frozen corn dogs in the air fryer and fry at 350°F for 8-10 minutes, flipping occasionally, until crisp, golden, and warmed through.
You can absolutely air fry Korean corn dogs that have already been deep fried to reheat them. To air fry, put the frozen corn dogs in the air fryer and fry at 350°F for 8-10 minutes, flipping occasionally, until crisp, golden, and warmed through. Can you bake Korean corn dogs?
If you want to reheat Korean corn dogs in the oven, you can place already deep fried frozen corn dogs on a parchment paper lined baking sheet and bake in a preheated 350°F oven for 15-20 minutes, flipping occasionally until heated through and crisp.
If you want to reheat Korean corn dogs in the oven, you can place already deep fried frozen corn dogs on a parchment paper lined baking sheet and bake in a preheated 350°F oven for 15-20 minutes, flipping occasionally until heated through and crisp. Can you pan fry Korean corn dogs in a skillet?
You can but it takes a bit more skill and heat management. Your corn dog may end up uneven looking and deep frying is superior. To shallow fry, place at lease 1/2 inch of oil in frying pan and heat it up until the tip of a wooden chopstick bubbles around it. Gently place the corndogs in the hot oil and fry, turning as needed until all the batter cooks through and all the sides turn golden brown.
You can but it takes a bit more skill and heat management. Your corn dog may end up uneven looking and deep frying is superior. To shallow fry, place at lease 1/2 inch of oil in frying pan and heat it up until the tip of a wooden chopstick bubbles around it. Gently place the corndogs in the hot oil and fry, turning as needed until all the batter cooks through and all the sides turn golden brown. Can I omit the sugar in Korean corn dogs?
Yes, if you want, you can leave out the sugar in the batter and as a topping, but one of the delicious parts of Korean corn dogs is the mix between sweet and salty.
Yes, if you want, you can leave out the sugar in the batter and as a topping, but one of the delicious parts of Korean corn dogs is the mix between sweet and salty. Cheese only Korean corn dogs
Some people have asked if you can make cheese only corn dogs and the answer is of course! Just slice your cheese into longer hot dog shaped skewers.
What to serve with Korean corn dogs
Korean corn dogs are a street food and usually just eaten on their own as a snack or with fries. If you want to make a little Korean feast, here are some suggestions:
Korean Corn Dog Recipe, No Yeast or Cornmeal Required!
Korean corn dog, otherwise known as gamja hot dog, is a satisfying street food that’s common in the night markets in Seoul. Popping up in Taiwan, Japan, and China, this delicious snack is finally making its way over to The States and Europe!
Learn how to make this Korean street food at home and the variations you can make! And, this recipe will only take you roughly 30 minutes to complete and serves 3-5 people.
Jump to: What are Korean corn dogs?
Korean corn dog vs American corn dog
Korean Corn Dog Recipe
Top Variations To Try
Using Yeast
Can you use an air fryer for this recipe?
How to make vegan Korean corn dog
To store
Perfect Comfort Food
What are Korean corn dogs?
Korean corn dogs are made from either sausage, mozzarella cheese, or a combination of the two. You will skewer and coat this in a sweet flour batter before rolling in a layer of toppings.
Common topping choices include panko breadcrumbs, french fries, cornflakes, and even ramen noodles! Once you fry it, you roll the corn dog in sugar and cover it with condiments like ketchup and mayonnaise!
Korean corn dog vs American corn dog
There are 4 points that make this street food stand out from a traditional American corn dog.
The filling is not limited to sausages. Cheese, fish hot dog, squid, spam, Korean rice cake, or a mix can be used.
Secondly, it does not use cornmeal batter.
You can coat it with panko breadcrumbs so it is crunchier. In addition, french fries, cornflakes, or ramen can be used.
After frying to a golden brown, it is coated with a layer of sugar.
Korean Corn Dog Recipe We’ll show you how to make several different variations. Let’s start with the traditional hot dog sausage filling! This recipe will make 10 cheesy korean corn dogs and takes about 30 minutes to complete. Serves 3-5 people. Author: Victoria 4.58 from 122 votes Print Pin Servings: 5 Calories: 444 kcal Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients Filling 4 hot dog
250 g mozzarella you can use mozzarella sticks instead
10 skewers you can use wooden chopsticks instead Batter 1¼ cup all purpose flour
2 tablespoon sugar
½ teaspoon baking powder
100 ml milk
1 egg Toppings 1 cup panko breadcrumbs
1 cup frozen bag of fries (cubed) you can use 1 diced potato instead Instructions Preparation Cut the sausages and mozzarella cheese into 4cm width pieces.
On a baking tray or plate, spread the panko breadcrumbs and chopped fries on opposite sides. Method Arrange the sausages and mozzarella cheese sticks onto skewers. You can make mozzarella corn dogs by just using the cheese and not the sausage.
In a bowl, mix together your dry ingredients and slowly incorporate the milk and egg. If your batter seems too thick, add more milk in 20 ml increments. You want a thick and sticky consistency. The batter should stick to the skewers and not drip off easily. Place the mixture in a glass.
Dip your skewers into the glass of thick batter.
Remove the excess and roll in the panko breadcrumbs or chopped fries. A mixture between the two will also work well. Press the breadcrumbs and or chopped fries gently to help the coating stay on the skewers.
Deep fry these at 160-170 degrees for 3-5 minutes. Only fry 2-3 skewers at one time to make sure the temperature of the oil stays consistent.
Leave to cool before sprinkling sugar and adding condiments. Notes Cook tips: Keep the cheese cold so it will hold its shape when deep fried.
Keep the oil temperature consistent so these cook evenly and don’t soak up excessive oil. Otherwise, you’ll end up with the interior being undercooked.
Cut the filling into smaller chunks to get a bite of everything in one go! Nutrition Calories: 444 kcal Carbohydrates: 46 g Protein: 21 g Fat: 19 g Saturated Fat: 9 g Cholesterol: 90 mg Sodium: 712 mg Potassium: 186 mg Fiber: 1 g Sugar: 7 g Vitamin A: 418 IU Calcium: 339 mg Iron: 3 mg Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and are only rough estimations. Tried this recipe? Follow us @honestfoodtalks for more delicious recipes!
Top Variations To Try
Fillings
Here are some popular alternatives you can try as a filling for a moreish Korean corn dog instead.
Spicy sausage
Fish hot dog
Squid
Spam
Korean rice cake
Sausage wrapped in cheddar
Potato wrapped in cheddar cheese
Cheddar cheese and mozzarella
Toppings
Other than panko breadcrumbs and french fries, you can try these for the toppings.
Crushed ramen noodles
Cornflake
Seasoned panko breadcrumbs
Furikake
Condiments
Ketchup and mayonnaise are a dream combination on a Korean corn dog for sure. But why stop there?
Honey mustard
Korean gochujang mayo
Wasabi mayo
Sriracha
Teriyaki sauce
More cheese to dip it in!
Using Yeast
Using yeast in this Korean corn dog recipe can give the dough a stretchier texture. However, you can achieve the same results without this. Using yeast will also require a lot more preparation time as the dough will need time to proof.
Can you use an air fryer for this recipe?
You can use an air fryer to make a Korean cheese corn dog. However, the outer panko layer might not be as crispy and will require more caution. Set the air fryer to 180 degrees for 8-10 minutes and flip at regular intervals.
An air fryer is better used for reheating fried food. To reheat, you can set the air fryer to 350 degrees for 5 minutes.
How to make vegan Korean corn dog
You can make this Korean hot dog vegan by substituting a few of the ingredients above.
For the batter, you can replace the eggs with chia seeds or flaxseeds. Use one tablespoon of chia seeds to three tablespoons of water. Mix this in a bowl and let sit for about fifteen minutes. For the milk, you can use plant-based milk instead. Oat milk works the best as it has a thicker texture than almond milk or soya milk.
These substitutes can cause the batter to be runnier. Therefore, slowly add in the number of wet ingredients. Add more based on how runny or thick the batter is.
For the filling, you can use vegan sausage and vegan cheese. Daiya’s vegan mozzarella cheese is a good replacement to still get the melty cheesy pull!
To store
It is best to enjoy these cheesy Korean corn dogs straight away. However, if you feel like saving some for later, you can easily freeze these into a zip lock bag. They will keep in the freezer for up to 2 months.
When you’re ready to eat them, take the frozen Korean corn dogs out. Cook from frozen in the oven for 10 minutes at 190 degrees to reheat. Or alternatively, use the microwave or an air fryer to retrain the crispy exterior.
Perfect Comfort Food
These gamja hot dogs are almost guaranteed to be present in any food market in South Korea. Each one can already be a meal in itself! They are cheesy, chewy, and fun to eat!
Take a bite and you’ll get a satisfying cheese pull! A juicy filling in the middle that is nice and savoury. Coated by a sweet and soft layer of batter, paired with a crunchy french fries exterior. Top it off with your favourite condiments and you’ve got the perfect fried food on a stick!
It’s no wonder that YouTubers are doing Mukbang of this snack. Mukbang translates to “eating broadcast” in South Korea. Here’s an ASMR one we love. Be warned – it’s guaranteed to make you hungry. So, try our cheesy Korean corn dog recipe out!
Mozzarella Corn Dogs ASMR NO TALKING EATING SOUNDS MUKBANG KOREAN ㅣ명량핫도그 치즈폭탄 세트 먹방
Watch this video on YouTube
Let us know if this Korean corn dog recipe satisfied your cravings! Tag us on Instagram @honestfoodtalks to show us your creations!
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