Korean Corndog Recipe
Korean Corndog Recipe
Create your own corn dogs at home with this Fiipino-style Korean Corn Dog recipe. Utilize sausages, hotdogs, or franks, and enhance them with a coating of corn dog batter and your choice of regular or mozzarella cheese. Finish it off by dredging in potato or bread crumbs before indulging to deep fry. Top it with a drizzle of honey mustard and Sriracha ketchup for an extra kick.
Elevate the dish with the addition of potato, cornstarch, and cheese, creating a crispy and satisfying texture. To complete the experience, coat it in bread crumbs and deep-fry to golden perfection. Serve on sticks with a drizzle of Sriracha ketchup and honey mustard for an irresistible treat.
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HOW TO make Korean Corndog
In a bowl, break and beat 1 egg. Add 1 tsp of dry yeast (Instant) and 1/2 tsp salt; mix well. Then, add 1 & 1/2 cups of bread flour and 1/2 cup of rice flour; slightly mix. Add 1/2 cup of warm water and mix until well combined. Knead for 5 minutes, then cover the bowl with cling wrap.
In boiling water, add 1 potato (small cubes) and boil for 2-3 minutes. Set aside to cool. In a separate pot of boiling water, add 4 beef franks, boil for 2-3 minutes, then set aside.
Add 1-2 tbsp of cornstarch to the bowl of cooked potato, mix well. Slice the 2 franks into half. Slice the whole cheese into cubes. Poke the 2 beef franks with a stick and place 2 cheese cubes (one at the top and one at the bottom) and 1/2 beef frank (in the middle) on a stick.
Place 1 cup of bread crumbs on a plate. Grease your hands with oil, coat cooked beef franks with the corn dog mixture, then dredge in the coated potato. Coat the remaining cooked beef franks with the corn dog mixture and dredge in bread crumbs.
Fry or cook for 10-12 minutes and top with honey mustard & Sriracha ketchup.
How to Make your coating - Crispy
Ensure a crispy coating by frying at 350°F (175°C). Use a kitchen thermometer for accuracy.
Can I use different types of cheese for the Korean Corn Dogs?
Certainly! Experiment with various cheeses like mozzarella, cheddar, or pepper jack for a customized flavor. Opt for a cheese that melts well to achieve the gooey inside.
Tips on Cooking this recipe
- Experiment with different cheeses for the filling.
- Maintain oil at 350°F for even cooking and a golden brown finish. Use a thermometer for accuracy.
- Freeze cheese cubes before inserting to prevent leakage during frying.
Level: Medium
Yield: 6 serving
Cooking time: 50 minutes
We have more corndog and hotdog recipes that you can try like Mini corn dogs and Hotdog Roll with Cheese.
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Korean Corndog Recipe
Servings: 6
Calories: 519kcal
Cost: 5
Ingredients
- 4 Pcs Beef Franks
- 1 & 1/2 Cups Bread Flour
- 1/2 Cup Rice Flour
- 3 Tbsp Sugar
- 1 Tsp Instant Dry Yeast
- 1/2 Tsp Salt
- 1 Pc Egg
- 1 Pc Potato
- 1-2 Tbsp Cornstarch
- 1/2 Cup Warm Water
- Sticks
- Cheese
- Bread Crumbs
- Siracha Ketchup
- Honey Mustard
Instructions
- In a bowl, break and beat 1 piece of egg.
- Add 1 tsp of dry yeast (Instant) and 1/2 tsp salt.
- Mix well.
- Add 1 & 1/2 cups of bread flour and 1/2 cup of rice flour.
- Slightly mix.
- Add 1/2 cup of warm water.
- Mix until well combined.
- Knead for 5 minutes.
- Cover the bowl with cling wrap.
- In a boiling water, add 1 piece of potato (small cubes).
- Boil for 2-3 minutes.
- Set aside and let it cool.
- In a separate boiling water, add 4 pieces of beef franks.
- Boil for 2-3 minutes.
- Set aside.
- Add 1-2 tbsp of cornstarch in the bowl of cooked potato.
- Mix well.
- Slice the 2 pieces of franks into half.
- Slice whole cheese into cubes.
- Poke the 2 pieces of beef franks with a stick.
- Place 2 cheese cubes (placed at the top and bottom) and 1/2 beef frank (placed in the middle) in a stick.
- Place 1 cup of bread crumbs in a plate.
- Grease your hands with oil.
- Coat cooked beef franks with corndog mixture.
- Dredge in a coated potato.
- Coat the remaining cooked beef franks with the corndog mixture and dredge in bread crumbs.
- Fry or cook for 10-12 minutes.
- Top it with honey mustard & siracha ketchup.
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Nutrition
Serving: 363g | Calories: 519kcal | Carbohydrates: 38.32g | Protein: 54.13g | Fat: 16.63g | Saturated Fat: 6.575g | Polyunsaturated Fat: 1.641g | Monounsaturated Fat: 7.838g | Trans Fat: 0.848g | Cholesterol: 264mg | Sodium: 504mg | Potassium: 1016mg | Fiber: 2.6g | Sugar: 7.83g | Vitamin A: 96IU | Vitamin C: 12.1mg | Calcium: 81mg | Iron: 6.42mg
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