Korean Corn Dogs
The Korean street-food corn dog that took over social media: a hot dog, a stick of mozzarella, or both, skewered, coated in a thick batter and a shell of panko, deep-fried until crunchy, then dusted with sugar and zig-zagged with ketchup and mustard. The pull of molten cheese and the sweet-savoury crust are the whole appeal.
Ingredients
- 4 pcshot dog sausages
- 200 gmozzarella
- 150 gall-purpose flour
- 30 gcornstarch
- 20 gsugar
- 6 gbaking powder
- 1 pcsegg
- 120 mlmilk
- 150 gpanko breadcrumbs
- 800 mlvegetable oil
- 40 gketchup
- 20 gmustard
Method
- Cut each hot dog and each mozzarella stick to about the same length, roughly 8 cm. Push a wooden skewer firmly into each one — a whole hot dog, a whole mozzarella stick, or half-and-half stacked on one skewer. Pat them completely dry.
- Make the batter: whisk the flour, cornstarch, sugar, baking powder, egg, and milk into a thick, smooth batter that coats a spoon and slowly drips off. It should be thick enough to cling to the skewer, not runny.
- Chill the assembled skewers and the batter for 10 minutes. Cold mozzarella holds its shape and is far less likely to burst out while frying.
- Dust each skewer lightly with a little extra flour so the batter grips, then dip and rotate to coat evenly in the thick batter. Let the excess drip back.
- Roll the coated skewer in panko breadcrumbs, pressing gently so the crumbs stick all over. For extra crunch, do a second thin layer of batter and panko.
- Heat the oil to 175°C. Fry the corn dogs, turning, for 3 to 4 minutes until deep golden and crisp. Don't crowd the pan — fry two at a time so the temperature holds.
- Drain on a rack. While still hot, dust with sugar, then zig-zag ketchup and mustard over the top. Serve immediately, while the cheese is still molten.
FAQ
Usually it's warm cheese or a thin batter. Use low-moisture mozzarella, chill the assembled skewers before frying, and make sure the batter fully seals the ends. A gap at the tip is where the cheese escapes.
Yes, and it's more authentic. Rice flour, especially in a yeasted batter, gives the signature chewy Korean corn dog crust. You can also use half rice flour, half all-purpose for a middle ground.
Those have small cubes of par-cooked potato pressed into the batter before frying, so they fry up crunchy and spiky. Toss 1 cm potato cubes in a little cornstarch, press them onto the battered skewer, then fry.
Air-frying works better than the oven: spray the coated skewers with oil and cook at 190°C for about 10 minutes, turning once. They won't be quite as crisp as deep-fried, but close.
The classic finish is sugar plus ketchup and mustard. Beyond that, sweet chilli, honey mustard, or a spicy mayo all work. In Korea, a dusting of sugar before the sauces is standard and not optional.
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