Irresistible Korean Corn Dog Recipe Perfect for Cheesy Cravings Recipe
Satisfy your cheesy cravings with this irresistible Korean Corn Dog recipe featuring a chewy dough, gooey mozzarella center, and a crispy panko breadcrumb coating, perfect for a fun and delicious snack.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
Dough and Coating
- 160 g Bread Flour (Adds structure to the dough for that perfect chewy texture.)
- 2 tbsp Granulated Sugar (Enhances browning and brings a slight sweetness.)
- 0.5 tsp Sea Salt (Balances flavors for a delightful taste.)
- 1 tsp Instant Dry Yeast (Leavens the dough for a fluffy interior.)
- 120 ml Warm Water (Activates the yeast; 105°F is ideal.)
- 1 Large Egg (Provides moisture and binds the mixture.)
- 2 cups Panko Breadcrumbs (Ensures a shatter-crisp outer layer.)
- 1 liter Rice Bran Oil (Maintain temperature of 350°F for optimal frying.)
- 1 tbsp Extra Granulated Sugar (Adds sweetness after frying.)
Filling
- Low-Moisture Mozzarella (Offers that signature gooey cheese pull.)
- All-Beef Hot Dogs (Feel free to substitute or omit for vegetarian.)
Instructions
- Prepare the skewers: Thread half of a hot dog followed by a 3-inch block of low-moisture mozzarella onto each skewer and place skewers in the freezer for 20 minutes.
- Make the dough: In a large mixing bowl, whisk together the bread flour, sugar, and salt. Mix the warm water with instant yeast and let it activate. Combine both mixtures until a thick dough forms.
- Let the dough rise: Cover the dough with a kitchen towel and let it rise in a warm spot for about 1 hour or until doubled in size.
- Coat the skewers: Dip each skewer into the risen dough, allowing excess to drip off, then roll in panko breadcrumbs until fully coated.
- Fry the corn dogs: Heat rice bran oil in a deep pot to 350°F. Fry the skewers in batches for about 5 minutes until golden brown.
- Finish and serve: Transfer cooked corn dogs to a wire rack and lightly dust with granulated sugar while hot, then let cool slightly before serving.
Notes
- Freezing the skewered hot dog and cheese helps them hold their shape during frying.
- Maintain oil temperature at 350°F for optimal frying and crispiness.
- Light dusting of sugar after frying adds a perfect touch of sweetness.
Keywords: Korean corn dog, cheesy corn dog, crispy corn dog recipe, Korean street food, mozzarella corn dog
