Korean Corn Dog

Korean Corn Dog is gaining popularity around the world. But more than a street food, it is also a great and fun snack to make for your next movie night, game day, or K-drama binge session!

Classic corn dogs that originated from the US are simply sausages on a stick coated thickly with cornmeal batter then deep-fried, thus the name. With its popularity in the West, several countries have adopted it as part of their food culture too. And of course, South Korea being a diverse and flamboyant country, also made their version- with a flair.

Ingredients 

How to make 

• The first step is to skewer the sausages or mozzarella sticks. I used disposable wooden chopsticks for this which is a better option than metal because you will fry them in.

• Next is to prepare the yeasted batter. After letting the batter rise, it should have a thick, sticky, and elastic consistency. This is important because it needs to cling to the hotdog as you roll it. This won't happen if the dough is too watery or too dry.

• Coating the sausage or cheese with the batter. I find that rolling instead of dipping the sausage on a stick in the batter is easier to do and you have more control over the thickness of the coating.

• Roll the coated sausage or cheese in Panko breadcrumbs and then with the french fries bits, if using.

• Fry in enough hot oil to reach halfway up the coated and breaded sausage or cheese. Turn and fry the other side once the bottom turns golden brown.

• Roll or sprinkle with granulated sugar and drizzle with ketchup, mustard, or mayonnaise