Korean Corn Dog
Indulge in the irresistible crunch and gooey center of a homemade Korean Corn Dog, a street food favorite that’s taking the world by storm! This recipe combines juicy hot dogs, melty mozzarella cheese, and an airy batter coated in crispy panko breadcrumbs for the perfect golden crust. With a fun and satisfying contrast of textures, these handheld treats are fried to perfection, offering a delightful balance of savory and slightly sweet flavors. Whether you're preparing them for a party, a family snack, or just to satisfy your cravings, Korean Corn Dogs are easy to make and endlessly customizable. Serve them hot with your favorite dipping sauces like ketchup, mayo, or mustard, and watch them disappear in seconds. Perfect for fans of Korean street food, this recipe brings the fairground classic to your own kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Hot dogs
- 4 pieces Mozzarella cheese sticks
- 150 grams All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 200 milliliters Milk
- 1 large Egg
- 200 grams Panko breadcrumbs
- 1 liter Vegetable oil
- 50 grams Corn meal (optional)
Instructions
Cut the hot dogs in half and do the same with the mozzarella sticks so you have eight pieces of each.
Insert a wooden skewer halfway into each hot dog half and follow with a mozzarella stick half, forming a skewer with hot dog and mozzarella per skewer.
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add milk and egg to the dry ingredients. Stir until a thick, smooth batter forms. The batter should be thick enough to coat the back of a spoon.
Pour the batter into a tall cup or glass to make it easier to dip the skewers.
Place panko breadcrumbs and optional corn meal in a shallow dish and mix well.
Preheat vegetable oil in a deep-fryer or large deep pot to 350°F (175°C). Ensure you have enough oil to fully submerge the corn dogs.
One by one, dip each skewer into the batter, ensuring the batter fully coats the hot dog and mozzarella. Let excess batter drip off.
Roll the dipped skewers in the panko breadcrumb mix until completely coated. Press gently to ensure the breadcrumbs stick well.
Carefully lower each corn dog into the hot oil in batches, frying until they are golden brown and crispy, about 3-5 minutes.
Remove the corn dogs from the oil and drain on a paper towel-lined plate.
Serve hot, optionally with ketchup, mayonnaise, or mustard for dipping.
Nutrition Facts
Calories |
10225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 960.8 g | 1232% | |
| Saturated Fat | 155.6 g | 778% | |
| Polyunsaturated Fat | 570.2 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 6650 mg | 289% | |
| Total Carbohydrate | 393.4 g | 143% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 53.3 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 427 mg | 33% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
