Korean Corn Dog Recipes

KOREAN STYLE "HOTDOG" AKA CORN DOG

Steps:

• In a medium sized bowl, sift the flour and sweet rice flour together. Add the sugar, salt and yeast on to the flour mixture.
• In a separate small bowl, mix together the water and vegetable oil. Pour into the flour mixture. Mix well and knead until well combined. The dough will be slightly sticky.
• Cover with a plastic wrap and place in a warm place until the dough has doubled. About one hour.
• Prepare the skewers. You can play with options here: one hot dog, one stick of blocked cheese, or a mix of the two. Make the 6 skewers as you please, and set aside.
• If using hot dogs, prepare them as stated on the package (I usually boil them for a few minutes).
• For the skewers, I like to do about ½ a hot dog and a similar length and fatness chunk of mozzarella cheese. For the cheese, lay the block next to the hotdog and cut in a similar width so the corndog will be similar size throughout the the stick.
• Prepare the breadcrumbs. Spread 1-2 cups of breadcrumbs on to a flat plate. Set aside.
• Gently pat the proofed dough and remove the gas bubbles.
• Separate the dough into 6 equal pieces. Take one dough, and roll it out into a long strip; long enough to wrap around the corn dog. Take one skewer, beginning from the bottom, wrap it around until the top. Pinch all the sides together so it becomes smooth. Roll the corn dog in bread crumbs. Repeat with the other skewers.
• Heat a pot with frying oil (corn oil, vegetable oil), until the heat reaches 350 degrees Fahrenheit (180 Celsius). If you don't have a thermometer, drop in a few breadcrumbs and the oil is ready when they bubble to the top.
• Fry each hotdog until it is golden brown on the outside. Lay on a baking rack.
• *Optional: If you want to enjoy it the Korean way, spread ½ cup of sugar on to a plate. Roll the fried hotdog on the plate for something extra special.
• Squirt a thin strip of ketchup on to the hot just-fried hotdog and enjoy. If you used cheese, it will be stringy if enjoyed when still hot!

KOREAN HOT DOGS

Steps:

• Break disposable wooden chopsticks apart and skewer your hot dogs, sausage or mozzarella. I made some with sausages, a few with cheese, and a few that are half sausage and half cheese.
• Pat dry the hot dogs, sausage and cheese and place into fridge to keep cold while making 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 the batter into a loaf pan. This will make it easier to coat the entire hot dog at once since you should be able fit all of it inside the loaf pan. In a separate loaf pan, add panko.
• Pour oil into 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.
• Remove skewers from 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/sausage/cheese is completely sealed in 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.
• Working quickly, repeat with remaining hot dogs/sausages/cheese. If it is taking you a while to coat, keep coated ones in fridge. You should especially keep any cheese only ones in fridge until ready to fry. You should have enough batter for at least 6 hot dogs.
• Add 2-3 hot dogs to the hot oil at a time. Cook a few minutes on both sides, until batter is dark golden brown and batter is fully cooked.
• Sprinkle hot dogs with sugar. Drizzle with condiments of your choice.

KETO CORN DOGS WITH CHEESE - KOREAN STYLE

Steps:

• Place one half of each hot dog and one piece of mozzarella on a wooden skewer, leave about an inch at the base uncovered. Place into the fridge to stay cool.
• In a mixing bowl, add the almond flour, protein powder, erythritol, coconut flour, and baking powder. Whisk together.
• Add the almond flour and eggs and whisk into a thick batter. Pour the batter into a tall container, and place the pork crackle crumbs into a flat bottomed pan.
• Preheat your deep fryer (or frying pan with ½in of oil) to 190C/375F.
• One at a time, dip your hot dog and cheese sticks into the batter, allow the excess to drip off, then gently roll in the pork rind crumbs. Place straight into your deep fryer.
• Fry the corn dogs for 3-4 minutes until golden brown, you may want to do this in batches so as to not overcrowd the oil.
• Serve the corn dogs with Sugar-Free Ketchup and Mustard.

KOREAN CORN DOG RECIPE

Steps:

• Cut the sausages and mozzarella cheese into 4cm width pieces.
• On a baking tray or plate, spread the panko breadcrumbs and chopped fries on opposite sides.
• Arrange the sausages and mozzarella cheese sticks onto skewers. You can make mozzarella corn dogs by just using the cheese and not the sausage.
• In a bowl, mix together your dry ingredients and slowly incorporate the milk and egg. If your batter seems too thick, add more milk in 20 ml increments. You want a thick and sticky consistency. The batter should stick to the skewers and not drip off easily. Place the mixture in a glass.
• Dip your skewers into the glass of thick batter.
• Remove the excess and roll in the panko breadcrumbs or chopped fries. A mixture between the two will also work well. Press the breadcrumbs and or chopped fries gently to help the coating stay on the skewers.
• Deep fry these at 160-170 degrees for 3-5 minutes. Only fry 2-3 skewers at one time to make sure the temperature of the oil stays consistent.
• Leave to cool before sprinkling sugar and adding condiments.

HOW TO MAKE VEGAN KOREAN CORN DOGS

Steps:

• Pour the vegetable oil into a medium-sized saucepot or a deep fryer, and allow the oil to come up to 350 degrees Fahrenheit while you work on the recipe. I usually set my burner to medium heat, and then I adjust it depending on what my thermometer says. Please use a thermometer to get a precise temperature!!!
• Cut the block of vegan mozzarella slices into four sticks. Then, CAREFULLY press a craft stick 3/4 of the way through the long way while holding the cheese together with your other hand to prevent it from coming apart.
• If you want to use hot dogs, you can press a craft stick through the hot dogs the long way, or you can cut them into shorter pieces and put a piece on a stick with a small stick of mozzarella! If you put a piece of hot dog and mozzarella onto the same stick, put the hot dog on first, and then push the mozzarella on. Again, only press 3/4 of the way into the piece of mozzarella to avoid it from breaking.
• Now, place the prepared sticks on a parchment-lined sheet pan and set it in the freezer while you prepare the rest of the recipe. This will help prevent the mozzarella from falling apart!
• To a medium-sized, wide, shallow mixing bowl, stir together the flour, cornmeal, baking powder, salt, and sugar. Then add the milk in and stir until evenly combined. NOTE: the mixing bowl should be big enough to coat the corn dogs in it.
• Pour the panko bread crumbs onto a large plate.
• Before battering a stick, make sure the oil is completely preheated, and do not batter and fry more than one stick at a time. To batter a stick, remove one from the freezer and carefully cover it in the batter, coating it completely. Try to do this is as gently as possible to avoid the cheese breaking off the stick since it is technically in slice form.
• Then, let any excess batter drip off and place the stick into the bread crumbs. Coat it entirely by sprinkling the panko on to it, rolling the stick around, and patting the crumbs on as needed. Once the cheese or hot dog is coated, I like to gently squeeze the bread crumbs onto it to help keep everything intact, and then I roll it in the panko one more time.
• Carefully float and drop the battered corn dog into the pot of oil and deep-fry it for 4 to 5 minutes.
• Line a sheet pan or plate with a few sheets of paper towel. Place the fried corn dog on top for just a few seconds to allow any excess oil to be soaked up. Now, while the corn dog is still hot and "damp" with oil, sprinkle it entirely and generously with sugar!
• If desired, drizzle across ketchup and mustard! Or, you could simply dip the corn dog instead.