If you watch Kdramas, you’ve probably seen Korean Corn Dogs in some of the more recent shows such as Start-Up and The Uncanny Counter. It made me hungry to eat some while watching so I looked up the recipe online. There are A LOT of recipes and videos already available so I had a lot to choose from.
I decided to follow the recipe of Kirbie of Kirbie’s Cravings. It’s simple and easy to follow. It was also a real hit with my family.
The Goblin club (도깨비방망이 핫도그, dokkaebi-bangmangi hotdog) by Maangchi is one I want to try next. This Korean Corn Dog style adds french fries to the exterior. We eat hotdogs with fries on the side so why not combine?
Korean Corn Dog
- 6 pieces hot dogs/sausages (I used cocktail hotdogs to make some small ones for the little one at home)
- 3 pairs disposable wooden chopsticks (safer because the tip isn’t pointed)
- 1 cup panko breadcrumbs
- oil (We are deep frying so bring it!)
- granulated sugar for coating
- condiments of your choice (ketchup, mustard, spicy mayonnaise, etc.)
BATTER
- 1 1/4 cup all-purpose flour
- 2 tbsp granulated white sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 125 ml milk cold (The recipe suggests fat-free but, regular worked for me)
- 1 large Parmigiano Reggiano, grated (straight from the refrigerator)
- Break disposable wooden chopsticks apart and skewer your hot dogs or sausages.
- Pat dry the hot dogs or sausage and place in the fridge to keep cold while making the batter.
- Add flour, sugar, salt, and baking powder to a large bowl. Whisk until evenly blended. Add in milk and egg. Whisk all the ingredients together until smooth. The batter should be very thick and sticky. When you lift your whisk, the batter should not run off it. You do not want the batter to be runny because then the batter will run off the hot dogs when you coat them. Make sure to use egg and milk straight from the fridge so that the batter is cold when it’s finished. If your kitchen is really warm, you may need to refrigerate the batter briefly to get it cold.
- Pour oil into the pan being used for frying. You want to add enough oil so that it is deep enough to cover the entire hot dog once the hot dog is placed in. Bring oil to about 350°F.
- While the oil is heating, pour the batter into a loaf pan. If you don’t have a loaf pan, use a tall, narrow glass slightly taller than the hotdog. This will make it easier to coat the entire hot dog at once since you should be able to fit all of it inside the loaf pan. In a separate loaf pan, add panko.
- Remove skewers from the fridge. To coat, turn the hot dog/sausage/cheese a few times in the batter until it is coated. You can then use your fingers to help evenly spread out the batter or remove some of the batter if your coating is too thick. Keep in mind that your batter will expand once it is fried so you don’t want your coating to be too thick. Make sure your hot dog/cheese is completely sealed in the batter.
- Roll the hot dog in panko breadcrumbs. While the sticky batter will pick up some of the breadcrumbs, I also like to sprinkle and press more on with my hands to make sure every crevice is covered in panko.
- Deep fry 2-3 hot dogs/sausages at a time. Avoid overcrowding the pan. If you don’t have a deep fryer, cook each piece in enough oil to cover, until the batter is dark golden brown and the batter is fully cooked. Turn each piece periodically to check that all sides cook evenly.
- Working quickly, repeat with remaining hot dogs/sausages. If it is taking you a while to coat, keep coated ones in the fridge. You should have enough batter for at least 6 hot dogs.
- Sprinkle hot dogs with sugar. Drizzle with condiments of your choice.
Adding sugar at the end not only makes this sweeter, and thus, more appealing to the kids, it also helps to form a crusty outer shell which adds a little crunch.
Hope your family loves it!
