Imported from Instagram

Easy Korean Corn Dog

Name: Easy Korean Corn Dog
Prep time: 30 min
Cook time: 15 min
Total time: 165 min
Yield: 5 servings
Cuisine: East Asian
Ingredients: 1.5 cup all-purpose flour; 0.5 tsp salt; 1 tbsp sugar (Used in the batter; additional sugar may be sprinkled on the finished corn dogs if desired.); 0.5 tsp instant yeast (Active-dry yeast may be used if activated before adding.); 1 cup water (Warm to 105°F; the source gives a range of 240–250 ml. Add a little more only if needed for consistency.); mozzarella (Use 4–5 cheese sticks, about 1 inch wide; other stretchy, melty cheeses such as marble, cheddar, or Monterey Jack may be substituted.); neutral oil (For deep frying; use enough to make the oil at least 2–2.5 inches deep. A neutral oil with a high smoke point is recommended.); panko breadcrumbs (Or any breadcrumbs preferred; use enough to completely coat the battered cheese.); sugar (Optional, for sprinkling over the fried corn dogs.); sauce (Optional; use sauces of choice such as ketchup, mustard, sweet chili sauce, or hot sauce.); cilantro or parsley (Optional garnish.)

Recipe by Nabeah Wahab @nombeah · Instagram

Imported by Malayka Moraes on SeeMeCook

Crispy Korean corn dogs made with a fluffy yeast batter, melty cheese, and a crunchy panko coating. Serve them warm and gooey with optional sugar, sauces, and fresh herbs.

5 servings165 minEast Asian

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Ingredients

1.5 cup all-purpose flour
0.5 tsp salt
1 tbsp sugar (Used in the batter; additional sugar may be sprinkled on the finished corn dogs if desired.)
0.5 tsp instant yeast (Active-dry yeast may be used if activated before adding.)
1 cup water (Warm to 105°F; the source gives a range of 240–250 ml. Add a little more only if needed for consistency.)
mozzarella (Use 4–5 cheese sticks, about 1 inch wide; other stretchy, melty cheeses such as marble, cheddar, or Monterey Jack may be substituted.)
neutral oil (For deep frying; use enough to make the oil at least 2–2.5 inches deep. A neutral oil with a high smoke point is recommended.)
panko breadcrumbs (Or any breadcrumbs preferred; use enough to completely coat the battered cheese.)
sugar (Optional, for sprinkling over the fried corn dogs.)
sauce (Optional; use sauces of choice such as ketchup, mustard, sweet chili sauce, or hot sauce.)
cilantro or parsley (Optional garnish.)

Steps

1
Combine the flour, salt, sugar, and yeast in a large bowl. Slowly pour in the warm water while whisking with a fork or chopsticks.
2
Mix the batter for a few minutes until it looks relatively smooth and is thick enough to coat the cheese. If necessary, add a little more water carefully and slowly; the batter should not be thin enough to slide off the cheese.
3
Cover the bowl and let the batter rise for 1–2 hours or overnight.
4
Once the batter has risen, begin heating a pot of neutral oil for deep frying while assembling the corn dogs. The oil should be at least 2–2.5 inches deep.
5
Cut the cheese into sticks about 1 inch wide and insert a skewer into each stick.
6
Dip the tip of a cheese stick into the batter. Slowly rotate the stick while wrapping the batter around the entire cheese stick, stretching and pulling the batter gently if needed. Make sure the cheese is completely covered.
7
Completely coat the battered cheese stick with panko breadcrumbs. Repeat with the remaining cheese sticks; you may assemble all of them before frying or fry them one at a time as you assemble them.
8
Heat the oil to 340–350°F. Carefully add 1–2 corn dogs at a time, leaving enough room for the batter to expand and avoiding overcrowding so the oil temperature does not drop excessively.
9
Fry for 3–4 minutes on each side, or until the coating is golden brown.
10
Remove the corn dogs from the oil and drain them on paper towels or a wire rack.
11
Sprinkle the hot corn dogs with sugar if desired.
12
Top with sauces of choice, such as ketchup, mustard, sweet chili sauce, or hot sauce. Garnish with cilantro or parsley if desired.
13
Enjoy while warm and gooey.

Notes

Use a thermometer to maintain the correct frying temperature. Avoid overcrowding the pot. The recipe does not contain cornmeal; it is a Korean-style corn dog rather than an American cornmeal-battered corn dog.