Korean Hot Dogs Recipe
Topic: Korean Hot Dogs Recipe
Korean Hot Dogs Recipe
Korean corn dogs are hot dogs that have been battered, deep-fried, and topped with sugar. They’re sweet and salty and very delectable.
Is there anything more delectable or entertaining than a Korean corn dog?! I’m obsessed with the sweet and salty combo of the crispy outside batter, and the stretchy cheese pulls! If you’ve ever watched a K-drama or had even a passing interest in Korean culture, you’ve seen Korean corn dogs: gorgeously cooked, golden battered hot dogs with cheese on a stick, coated with a dazzling dusting of sugar.
Korean corn dogs can be found anywhere. Street food exists, and it’s not strange that it’s so popular. I tasted a fresh-from-the-fryer Korean corn dog back when travel was still a thing, and it was delicious. The batter was crisp and delicious, and the cheese was melty. I’ve been craving Korean corn dogs like crazy, and cooking them at home is the next best thing, so here we are.
- Skewers. The skewers you use are essential. They won’t be able to support your Korean corn dog if they’re too slender. Use a solid wooden skewer (I used these) or a disposable wooden chopstick. Because they have a pointed tip, I like the wooden skewers.
- Cheese, hot dogs, and batter are all served cold. Keeping your mozzarella, hot dogs, and batter chilled is critical. When they’ve been at room temperature for too long or have warmed up, the cheese leaks out when deep-fried. It’s better to chill the dogs and cheese in the fridge for at least 30 minutes.
- The good mozzarella. When it comes to cheese, using low moisture mozzarella blocks is essential. String cheese can be used; however, block mozzarella cut into sticks is significantly more stretchy and melty.
- The oil is hot. 350°F is the ideal temperature for frying these corn dogs. See the section below to determine your ideal deep-fry temperature.
- At most, one or two at a time. If this is your first time, coat and fry the corn dogs in batches of one or two. This ensures that the cheese and batter remain cold in the refrigerator. The colder the cheese and batter, the less likely they will leak while cooking. A puddle of melted cheese in boiling oil is a disaster!
- Don’t skimp on the sweet stuff. The sugar coating may appear excessive, but the sweet and salty combination makes Korean corn dogs so delicious!
- Potatoes. Another standard coating for Korean corn dogs is chopped up fries. Gamja hotdogs are a delightful mix of corn dogs and fries. Instead of coating your battered hot dog in panko, roll it in diced up frozen French fries and panko, then fry as usual.
How to Check the Temperature of Your Oil:
- I highly recommend investing in an instant-read thermometer to ensure flawless corn dogs. If you don’t have a thermometer, you can use a thick wooden skewer or disposable chopstick to see if your oil is ready. Immerse the skewer in the oil.
- There are no bubbles because the oil isn’t heated enough.
- The oil bubble faintly but steadily around the chopstick: you’re ready to cook.
- Your oil appears to be boiling around your chopstick: it is too hot.
- It’s also essential to have enough oil so the corn dogs can float. This is how you’ll achieve a uniform golden brown tint.
Variations in Korean corn dogs:
Almost a thousand different types of Korean corn dog coatings are available in Korea. If you’ve eaten the original and want to broaden your corn dog horizons, here are some suggestions!
- Gamja-hot dog: French fried hot dogs are called gamja hot dogs. In Korean, gamja means potato, and they use diced up French fries to cover instead of panko. The fries are crispy and salty, and they go perfectly with hot dogs and cheese.
- Cornflake dogs: For an honest take on corn dogs, use broken up cornflakes instead of panko. Cornflakes’ toasted corn flavour complements remarkably nicely.
- Crushed up instant ramen packets lend a lot of crunch to ramen dogs. You can also add the seasoning packet for extra instant ramen flavour.
- Crispy rice — Crispy rice puffs are a good touch – you can smash rice crackers or look for Korean rice puffs and roll your corn dog in rice rather than panko.
- Hot Cheetos – hot Cheetos provide crunch and spice to the dish. Drizzle some lime and mayo on top, and it’s AMAZING, especially with a mozzarella dog.
Korean Hot Dogs RecipePrint
Korean Hot Dogs Recipe
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Cuisine: Korean
- 3 hot dogs, half-cut
6 fresh mozzarella cheese sticks (low moisture)
1 1/4 cup flour (all-purpose)
- 2 tbsp sugar, with a little more for garnish
- a quarter teaspoon of salt
- 2 teaspoons of baking powder
- a single huge egg
- 3/4 gallon milk
- 2 cups panko breadcrumbs
- Deep-frying oil at a high temperature
- mustard to taste, if desired
- ketchup (as needed)
- Hot dogs and cheese should be skewered on sticks, with the hot dogs on the bottom and the cheese on the top. To keep cool, place in the refrigerator.
- Combine the flour, salt, sugar, and baking powder in a mixing basin. In a separate bowl, whisk the egg and milk until smooth and thick. Place in the refrigerator in a tall cup. Place the panko on a large shallow plate to roll the corn dogs in.
- Heat the oil (enough to allow the hot dog to float) in a deep fryer or a deep, wide saucepan over medium-high to medium heat until it reaches 350°F. When the oil is almost ready, remove the skewered dogs from the fridge and dip them into the batter, coating them completely.
- Roll the coated corn dog in panko, making sure the panko coats all of the batter. If necessary, carefully press the panko on with your palms.
- Carefully place the coated corn dog in the hot oil and fry for 3-4 minutes, or until golden and crispy, turning occasionally. Allow draining on a wire rack after removing from the oil.
- Drizzle mustard and ketchup over the corn dog and roll it in sugar. Take advantage while it’s still hot!
- Serving Size: Per serving
- Calories: 398 kcal
- Sugar: 7g
- Sodium: 781mg
- Fat: 17.2g
- Saturated Fat: 7.6g
- Carbohydrates: 43.3g
- Fiber: 1.8g
- Protein: 18.8g
- Cholesterol: 62mg
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People Also Ask:
Where to buy a Korean corn dog?
Don’t worry if you don’t want to make these Korean corn dogs at home; I’ve got you covered! Korean grocery stores, particularly H-Mart, sell frozen Korean corn dogs. Toss them in the air fryer for a few minutes, and you’re ready to go. You may also taste Korean corn dogs at Chung Chun Rice Hot Dog or Myungrang Hot Dog, two prominent Korean corn dog franchises.
What makes Korean corn dogs different?
There are a few differences between traditional corn dogs and Korean corn dogs. The batter is the main difference between corn dogs and Korean corn dogs. Corn dogs in the United States are battered with cornmeal, while Korean corn dogs are battered with yeasted dough or rice flour.
A dusting of sugar is also added to Korean corn dogs. Last but not least, Korean corn dogs do not have to contain hot dogs. Korean corn dogs made entirely of mozzarella cheese, fish cake, or rice cakes are plentiful.
What is a Korean corn dog?
Hot dogs, rice cakes, fish cakes, or mozzarella cheese are deep-fried hot dogs coated in a batter (occasionally panko, french fry pieces, or ramen). They’re topped with sugar and a splash of your favourite condiment: ketchup, mayonnaise, mustard, or all three. They’re sweet, salty, and utterly delectable. A yeasted batter is used in some Korean hotdogs, while a rice flour batter is used in others. There are numerous options!
What to serve with Korean corn dogs?
Corn dogs are popular street food in Korea, and they’re frequently eaten as a snack or with fries. If you want to put together a small Korean feast, here are some ideas:
- Korean fried chicken is sweet, spicy, and oh-so-crispy.
- Potato balls are potato balls that have been packed with cheese to make cheese pulls that match.
- The best spicy comfort dish is spicy soft tofu kimchi stew.
What are hot dogs called in Korea?
Korean corn dogs, or Korean hot dogs, are a famous Korean street snack that has lately made its way to the United States. Find out how to cook delicious cheesy hot dogs at home.
What are the squares on Korean hot dogs?
The Spicy Sweet Potato adds whole corn kernels to the batter of a spicy jalapeno corn dog with mozzarella cheese. In contrast, the Potato Mozzarella adds crispy potato squares to the batter of a corn dog complimented with mozzarella cheese.
What is a Korean rice hot dog?
Hot dogs, cheese, rice cakes, or fish cakes are fried in batter and served on a stick with sugar, ketchup, mustard, and mayonnaise. They’re a savoury and sweet delight that may be created in various ways!
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