Search
  • M Smith

Korean Cheese Corn Dog



First thing first, there’s no corn in this Korean Cheese Corn Dog. This popular Korean street food is a homage to the American State fair corn dog or the commercialized Pogo. What’s the difference?


The batter. The Korean corn dog that I like to make has a yeast-based batter, covered in panko, sprinkled in sugar (or not, if you’re not into that). You can have it with just a hot dog or the way we like it, with cheese and a hot dog.


Thank you to my eldest sister to who told me to make this. She also made some too for the family, including Lien. I’ll post her pictures as well!


Enjoy!


Ingredients

  • 400 grams of bread flour

  • 60 grams of white sugar

  • 10 grams of salt

  • 8 grams of instant yeast

  • 300 ml of warm water or milk

  • 12 Hot dogs of your choice, however, I prefer to use thicker hot dogs than the regular 12 pack you find in the store.

  • Mozzarella cheese - if using thicker hotdogs, use block cheese; if you’re using normal hot dogs, use string cheese

  • Panko breadcrumbs

  • Japanese mayo

  • Ketchup

  • Mustard

  • Thick bamboo/wooden BBA skewers.



Instructions

  • Mix the yeast with your warm milk or water, and set it aside to bloom. That can take between 15-20 minutes.

  • Combine your flour, sugar, and salt with your bloomed yeast/water or milk mixture in a large bowl. It’s easier to coat your hot dog this way. Mix it with a spatula or wooden spoon until combined. Cover and set aside for at least 2 hours. The dough will double in size when it is ready.


  • In the meantime, prep your hot dogs on the skewers. If you’re making a cheese hot dog; Slice and place your cheese in the freezer for 10 minutes - this will ensure the cheese does not crack while you’re trying to put it onto the skewer.

  • When you’re batter is ready, heat your oil and get ready to batter your hot dog.

  • Take your skewered hot dog, dip it into the batter. The batter will be sticky and adhere to the hot dog. Using the skewer turn the hot dog until it is completely coated. This is why you need a thick skewer, so it does not break from the weight of the hot dog, cheese and batter.

  • Dip your coated hot dog into the panko crumbs and fry for 3-4 minutes per side. Place on a cooling rack, and sprinkle with sugar. Serve with your favourite condiment and enjoy!




21 views0 comments

Recent Posts

See All