Korean Corn Dog

Crisp up this Korean Corn Dog recipe! A fun sweet-and-savory street food with crispy panko, melty mozzarella, and savory hot dogs.

📝 Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons sugar
• 1 cup warm water
• 3 beef or pork hot dogs (cut in half)
• 6 mozzarella sticks (cut to match hot dog length)
• 3/4 cup panko breadcrumbs
• Vegetable oil (for frying)
• 1/3 cup granulated sugar (for dusting, optional)
• Ketchup (for serving)
• Mustard (for serving)

👨‍🍳 Instructions

1. 1Mix dry: In a large bowl, mix together the flour and salt.
2. 2Activate yeast: Separately, dissolve the yeast and sugar in warm water and let it sit until it becomes foamy, about 5 minutes.
3. 3Make batter: Add the yeast mixture to the dry ingredients and stir until a smooth batter forms. Let the batter rest for 10 minutes.
4. 4Skewer the hot dogs and cheese sticks on wooden sticks with the hot dogs first and the cheese at the top, cutting the cheese shorter to fit the stick if needed.
5. 5Dip each skewered hot dog and cheese stick into the batter, ensuring they are fully coated.
6. 6Coat: Roll the battered skewers in panko breadcrumbs, pressing gently to adhere.
7. 7Fry: Heat oil in a deep fryer or large pot to 350°F. Fry each skewer until golden brown, about 3-5 minutes each. Drain on paper towels.
8. 8Serve: Dust with granulated sugar if using and serve with ketchup and mustard.