Name: Crispy Korean Corn Dogs with Cheese Pull
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Korean
Ingredients: 6 hot dogs, cut in half; 6 mozzarella cheese sticks, cut in half; 1 cup all-purpose flour; 1/2 cup cornmeal; 1/4 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 large egg; 3/4 cup milk; 1 cup panko breadcrumbs; Vegetable oil, for frying; Toppings: Sugar, ketchup, mustard, mayonnaise, spicy mayo

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Crispy, savory, and oh-so-satisfying! These Korean corn dogs deliver an explosion of textures and flavors in every bite. Imagine sinking your teeth into a crunchy, slightly sweet coating, followed by the comforting taste of a savory hot dog and the gooey pull of melted mozzarella cheese. It’s the ultimate street food indulgence.

The secret to these irresistible corn dogs lies in the combination of the crispy panko breadcrumb coating and the subtly sweet batter. This combination provides the perfect contrast to the salty hot dog and cheese, making each bite an exciting experience. These are perfect as a fun appetizer for parties, a satisfying snack, or even a playful twist on a classic lunch.

Why you’ll love this Crispy Korean Corn Dogs with Cheese Pull with Korean Corn Dog Recipe

Enjoy a fun and unique twist on the classic corn dog with an authentic Korean flavor profile.
The crispy panko breadcrumb coating and gooey cheese pull create an irresistible texture combination.
This korean corn dog recipe is customizable with your favorite toppings, from classic ketchup and mustard to spicy mayo.
It’s a guaranteed crowd-pleaser, perfect for parties, game nights, or a fun family snack.
Impress your friends and family with a homemade version of a popular street food.

Ingredients & Substitutions

Ingredients for Crispy Korean Corn Dogs with Cheese Pull

6 hot dogs, cut in half
6 mozzarella cheese sticks, cut in half
1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1 cup panko breadcrumbs
Vegetable oil, for frying
Toppings: Sugar, ketchup, mustard, mayonnaise, spicy mayo

Korean corn dog recipe makes every moment feel indulgent. For a gluten-free version, use a gluten-free all-purpose flour blend. You can also experiment with different types of cheeses, such as cheddar or pepper jack, for a unique flavor.

How to make Crispy Korean Corn Dogs with Cheese Pull

Step 1: Prepare the hot dogs and mozzarella

Skewer the hot dog and mozzarella pieces onto wooden skewers, alternating between hot dog and cheese. Pat dry with paper towels. This helps the batter adhere better.

Step 2: Make the batter

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and whisk until smooth. Let the batter rest for 10 minutes. This allows the gluten to relax, resulting in a slightly less dense batter.

Step 3: Prepare the coating

Pour the panko breadcrumbs onto a plate.

Step 4: Coat the corn dogs

Dip each skewered hot dog and mozzarella into the batter, ensuring it is fully coated. Then, roll it in the panko breadcrumbs until evenly coated. Gently press the panko onto the batter to help it adhere. For extra crispy corn dogs, double dip them in the batter and panko breadcrumbs.

Step 5: Fry the corn dogs

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully lower the corn dogs into the hot oil, 2-3 at a time, and fry for 2-3 minutes, or until golden brown and crispy. Turn occasionally to ensure even cooking. Chef’s Tip: Maintain a consistent oil temperature for even cooking and a perfectly golden crust.

Step 6: Drain and serve

Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with sugar, and drizzle with your favorite toppings like ketchup, mustard, mayonnaise, or spicy mayo. Serve immediately.

Tips for Success

Ensure the oil temperature is consistent at 350°F (175°C) for even cooking and optimal crispiness.
Pat the hot dogs and mozzarella dry before coating to help the batter adhere properly.
Don’t overcrowd the fryer; cook the corn dogs in batches to maintain the oil temperature.
Serve immediately for the best cheese pull and crispy texture.

Serving Suggestions

These Korean corn dogs are fantastic on their own, but they also pair well with other Korean-inspired snacks like Huli Huli Chicken Bowls. For a complete meal, consider serving them with a side of kimchi or a simple salad.

If you’re looking for something different, try a Reuben pasta salad recipe, the tanginess of the dressing offers a nice contrast.

Storage & Reheating

Korean corn dogs are best served immediately. However, if you have leftovers, store them in the refrigerator for up to 2 days. Reheat in the oven or air fryer at 350°F (175°C) until heated through and crispy.

Frequently Asked Questions

Can I freeze these corn dogs?

While it’s best to enjoy them fresh, you can freeze them after frying. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Reheat in the oven or air fryer.

Can I make the batter ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Whisk it again before using.

Is this recipe spicy?

The recipe itself isn’t spicy, but you can easily add spice by using spicy mayo as a topping. Simply mix mayonnaise with sriracha to taste.

These Crispy Korean Corn Dogs with Cheese Pull are a delightful and easy way to experience the flavors of Korean street food at home. The combination of textures and sweet-savory flavors is simply irresistible. Perfect for a fun snack or appetizer, this korean corn dog recipe is sure to be a hit. Give it a try and let us know what you think in the comments below!

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