Korean Corn Dogs are a special type of corn dog from Korea. I've been having a craving for them that I can't shake off, so I'm making them for dinner today. The filling I used is beef hot dogs. PS: the beef/Polish hotdogs from Costco would be amazing with this...
I honestly do not know of a more addictive snack than Korean corn dogs. They are crispy, crunchy, indulgent, and delicious in all the right ways. I always have cravings for them, but my wife doesn't like how greasy they are, so she always vetoes them if we pass by a shop. But this weekend my wife is out of town so I'm making them for myself!
My favorite filling for Korean corn dogs is beef hot dogs. Personally, I do not like the cheese corn dogs that much because they are way too cheesy. I feel like I only enjoy it up to halfway, then I'm ready to eat something else. But the hot dog ones... those I can eat forever.
What is the best batter?
I've experimented with a few different batters, but my favorite is a sweet "mochi" batter that uses glutinous rice flour and baking powder. The texture comes out slightly chewy and is also the best tasting. Another benefit is that it uses no yeast, so you don't have to wait hours for the dough to rise. The recipe is actually derived from my mochi donut recipe.
Steps to make a Korean corn dog
Skewer the hot dogs: One thing to keep in mind is that you may need to trim your skewers so that they can fit in your frying vessel. I had to trim mine by about 2 inches so they'd fit in my Dutch oven. I used a pair of gardening shears to trim them.
Coat in the batter: I used a spoon to scoop the batter over top of the hot dog, and then I twirled the corn dog to coat it. Try to get a coating about ¼-inch thick and constantly rotate the corn dog to keep the shape symmetrical. The batter tends to flow off eventually, so you want to do this step as close as possible to the frying time so it keeps its shape.
Coat in panko: Just toss panko breadcrumbs all over the corn dog. It will stick very easily. Sometimes I will also coat it in chopped French fries, but 99% of the time, I just do panko cause it's way easier.
Deep-fry: I fried the corn dogs in about 2 inches of oil in my Dutch oven so that they were halfway submerged in the oil. I found that 2-3 minutes at 350°F on both sides was the perfect amount of time to achieve a crispy crust and fully cooked batter.
Korean Corn Dog
Ingredients
For the batter
- 1 ½ cups all-purpose flour
- ¾ cup glutinous rice flour
- 2 tablespoons sugar
- ½ teaspoon baking powder
- 1 cup milk
- 1 large egg
For the rest
- 4 jumbo beef hot dogs
- 1 cup Panko breadcrumbs
Instructions
- In a medium bowl, whisk together the all-purpose flour, glutinous rice flour, sugar, and baking powder.
- In a small bowl, whisk together the milk and egg. Pour this into the dry ingredients and mix until a thick batter forms.
- Pour the Panko breadcrumbs into a shallow dish.
- Preheat 2 inches of oil to 350°F in a large pot over medium-high heat.
- Before making the corn dogs, trim your skewers so that they will fit in your frying vessel. I used a pair of gardening shears and I had to trim mine by about 2 inches.
- Working one at a time, skewer a hot dog onto a skewer. Use a spoon to scoop batter over the hot dog and twirl the hot dog to coat it in batter. Aim for an even thickness of around ¼ inch all over. Transfer the corn dog to the panko and coat completely with breadcrumbs.
- Deep-fry for 2-3 minutes on each side until golden brown. Repeat with the remaining hot dogs. Enjoy!
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