Korean corn dog is a trendy Korean street food. It’s filled with cheese and sausage, then coated in crispy panko breadcrumbs. This delectable sweet and savory treat is gaining popularity worldwide. With this recipe, you can easily recreate it at home.
If you’re a fan of street food, Korean corn dogs, also known as Korean hotdogs, are a must-try. These aren’t your average corn dogs – oh no. They elevate the classic American version with a crispy texture, sweet-savory flavors, and unique toppings and fillings.
And the best part? You don’t have to travel all the way to Korea to enjoy them. You can easily recreate them at home and experiment with different toppings and fillings. Impress your loved ones with homemade corn dogs using this recipe. Your family and friends will be delighted!
Korean Corn Dog And New York City
Korean corn dogs, as well as rose tteokbokki or Korean garlic bread, are trendy street food snacks worldwide. These delicious hotdogs feature various fillings and a crispy panko coating.
They also come in different flavors of coating like potato, cheese, and ramen. Snack lovers who crave sweet and savory find them irresistible. Some even add a dash of sugar for extra sweetness.
With the right ingredients and a few simple steps, you can easily recreate this tasty snack at home. Impress your loved ones with your cooking prowess!
Korean Style Corn Dogs With Creamy Cheese Sauce
In Korea, the cheese hotdog (치즈 핫도그) is a favorite among many. This most common and popular version typically consists of a half hotdog sausage skewered with meltable cheese. However, some versions use cheese alone without any hotdog sausage.
The Korean corn dog with coated with potato pieces is a unique twist on the classic version. Typically, frozen French fries are used for this purpose. They are cut up into small pieces before being used as the coating.
Consistency matters for Korean corn dogs. The batter should be loose yet not runny, coating the hot dog and cheese evenly. It should not slide off or become too thick, guaranteeing a crispy outside and gooey inside.
Here's Where You Can Get Delicious Korean Corn Dogs In The Bay Area
Any long, sturdy stick or skewer, such as bamboo skewers, can be used. Alternatively, you can use disposable wooden chopsticks to make the skewers.
Ensure the skewers accommodate the hotdog and cheese. Check if they fit the frying pan for deep frying. Trim excess length if necessary.
Use any soft, meltable cheese such as mozzarella, cheddar, or pepper jack. The classic combination is half cheese and half hot dog, but feel free to experiment with different ratios and flavors.
Vegan Korean Corn Dog Easy Recipe
I found that making the batter in a baking pan is easier than using a cup. Dip the skewers into the batter and roll them around as you gently lift them from the batter.
Achieving an even coating can be tough, but it’s fine to use your fingers for help. Watch my tutorial video for guidance.
For Korean potato corn dogs (gamja hotdog, 감자핫도그), use small potato pieces for even frying. Chop frozen french fries into small bits without pre-boiling.
Korean Style Shrimp And Rice Corn Dog (mini)
Combine all-purpose flour, sugar, instant yeast, salt, and water in a square or oval pan. Make sure it is long enough for the corn dog skewers to roll around in a twisting motion. Mix with a spoon until everything is well incorporated and smooth.
Cover the bowl and let the batter rise in a warm place until it doubles in volume, which should take about 1 hour.
Dip skewer with filling into batter. Roll with a twist as you lift, ensuring even coating. Use fingers to smooth, if needed.
Korean Street Cheese Corn Dogs Recipe & Video
Roll the battered skewer in the potatoes, then roll it into the panko breadcrumbs. Use your hands to firmly press everything together.
Carefully drop the skewered hot dog into oil at 350˚F and fry for about 3-4 minutes, rolling it around to fry evenly, until it becomes golden brown and crispy. Remove it from the oil and let it rest on a cooling rack. Fry 1-2 skewers at a time to ensure that the oil temperature stays consistent.
Korean corn dog (or Korean hotdog) is a trendy street snack filled with cheese and sausage, and coated in panko crumbs. This recipe will help you make them at home for an irresistible sweet and savory treat.
Korean Corn Dogs Recipe
Corn dog skewers: Make sure the skewers are long enough to hold both the hot dog and cheese, and that they fit in the frying pan you will be using for deep frying (You might need to cut-ff the extra length to fit). If making different varieties, it may be helpful to color-code the skewers for easy identification.
Calories: 402 kcal , Carbohydrates: 63 g , Protein: 11 g , Fat: 12 g , Saturated Fat: 4 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 6 g , Trans Fat: 0.01 g , Cholesterol: 17 mg , Sodium: 746 mg , Potassium: 274 mg , Fiber: 3 g , Sugar: 4 g , Vitamin A: 4 IU , Vitamin C: 2 mg , Calcium: 46 mg , Iron: 4 mgKorean Corn Dog is gaining popularity around the world. But more than street food, it is also a great and fun snack to make for your next movie night, game day, or K-drama binge session!
Classic corn dogs that originated from the US are simply sausages on a stick coated thickly with cornmeal batter and then deep-fried, thus the name. With its popularity in the West, several countries have adopted it as part of their food culture too. And of course, South Korea being a diverse and flamboyant country, also made their version- with a flair!
Cruncheese: Not Your Average Corn Dog
Korean corn dogs or Korean hot dogs are popular local street food, typically made of sausages or mozzarella cheese (or both together) on sticks wrapped with yeasted batter and coated with Panko breadcrumbs then deep-fried to golden. They are then dusted with sugar and drizzled with ketchup and yellow mustard.
There is also the mozzarella cheese corn dog, where a thick mozzarella stick is used, instead of a sausage. If you can't decide between the two, you can have them both in one. Cut the hotdog in half and place it on a skewer, then place the mozzarella stick next.
These are best enjoyed freshly fried and still warm! However, if you do have some left, place them in air-tight containers or in individual sealed plastic bags. You can keep them in the fridge for at least 3 days. Reheat them using the microwave. It won't have the same crunchiness, of course.
Korean Inspired Corn Dogs With Boom Boom Sauce Recipe
You can also freeze them up to a month. When ready to eat, just put them in the oven from the freezer at 180°C / 350°F for 15-20 minutes or until heated through.
You can use any type of hotdog or sausage you like. Beef, pork, chicken, combination, spicy, cheesy, or even veggie if you are on a vegan diet.
You can still make Korean corn dogs without yeast. Just add 3 teaspoons of baking powder. Skip the resting period for the batter.
Korean Mozzarella Corn Dog Recipe
Although it will not have the same texture, regular breadcrumbs will also work. You can also try crushing crackers, toasted bread, tortilla or other chips,
This Korean Corn Dog recipe is made of sausages on a stick coated in yeasted batter with french-fry bits and breadcrumbs. Deep-fried until gorgeously golden and super crispy then drizzledwith sugar, ketchup, and mustard for a sweet, tangy, and savory finish.
Calories: 346 kcal Carbohydrates: 61 g Protein: 8 g Fat: 8 g Saturated Fat: 2 g Trans Fat: 1 g Cholesterol: 1 mg Sodium: 488 mg Potassium: 278 mg Fiber: 4 g Sugar: 7 g Vitamin A: 1 IU Vitamin C: 3 mg Calcium: 32 mg Iron: 3 mgThis Korean corn dog recipe is a copycat of Korean corn dog and Korean mozzarella dogs from Korean street food. The corn dogs are coated in a yeast batter with panko and fried till golden brown. Paired with cheesy, stretchy mozzarella, Korean corn dog is like the perfect mesh between a corn dog and mozzarella stick!
French Fry Corn Dog (mozzarella & Hotdog)
Korean corn dog is seriously sooo good! They're like a mesh between a classic American corn dog and a good, cheesy mozzarella stick!
This Korean corn dog recipe features half and half hotdog and mozzarella that's coated in a yeast batter and rolled in panko. They are then fried till golden brown perfection. These Korean corn dogs are no joke. And they taste even better with some ketchup and mustard!
So if you enjoyed this Korean cheese dog as much as Han Ji Pyeong did, you may also like our other Korean street food recipes like hotteok (Korean sweet pancakes), Korean cream cheese garlic bread , and this simple budae jjigae .
Best Korean Corn Dog Recipe
Korean corn dogs are hotdogs that are battered and coated in panko then deep fried to golden brown perfection. They also come in different variations from half and half hotdog and mozzarella to ones coated with potato chunks on the outside.
This Korean corn dog recipe is also known as Korean cheese corn dog or Korean mozzarella dog. It's one of the most popular option featuring half a hotdog with melted, gooey, stretchy mozzarella. Top it with some tangy mustard and ketchup, it's a party in your mouth!
As this is a Korean corn
0 komentar
Posting Komentar