Appetizer - Korean Corn Dogs recipes
Author: Robert Hearnsberger
I went out on a date night with my husband to Koreatown in Manhattan on 32nd Street and we had Korean corn dogs for dinner. Corn dogs covered in a french fry batter, just like the Korean street-food trend.
Korean-Inspired Corn Dogs with Boom Boom Sauce
I went out on a date night with my husband to Koreatown in Manhattan on 32nd Street and we had Korean corn dogs for dinner. Once we ate them, I knew I had to recreate them for myself, but make them into a bite-sized treat!
Provided by: Katie Lee Biegel
Total time: 45 minutes
Cook time: 30 minutes
Yields: 8 servings
Number of ingredients: 18
Provided by: Katie Lee Biegel
Total time: 45 minutes
Cook time: 30 minutes
Yields: 8 servings
Number of ingredients: 18
Ingredients:
- Canola oil, for deep-frying
- 6 all-beef hot dogs (each about 5 inches long)
- 1/3 cup milk
- 2 tablespoons packed light brown sugar
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 cup sweet rice flour (glutinous rice flour)
- 1 teaspoon baking powder
- Pinch kosher salt
- 2 cups panko breadcrumbs
- 12 ounces frozen crinkle-cut sweet potato fries, diced (about 3 cups), optional
- 2 tablespoons granulated sugar, optional, for sprinkling
- Boom Boom Sauce, recipe follows, for serving
- Ketchup or yellow mustard, optional, for serving
- 1 cup mayonnaise
- 1/2 cup sweet chili sauce
- 1/4 cup sriracha
- 1 teaspoon garlic salt
How to cook:
- Fill a large Dutch oven halfway with canola oil. Heat to 325 degrees F over medium heat. Place a wire rack in a rimmed baking sheet. Preheat the oven to 200 degrees F.
- While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes.
- Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add another tablespoon or two of water if the mixture gets too thick. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes.
- To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Roll the battered dog in the panko, then drop it in the hot oil. You can fry 4 to 5 at a time. Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
- Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
- When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Serve warm.
- Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. Transfer into a squeeze bottle (if desired). Refrigerate until ready to use.
Making The Perfect Corn Dog (Korean vs. American)
Homemade corn dogs are already easy to make. But we don't stop there, we're taking it
Duration: 10:08
Korean Corn Dogs
These cheesy, beefy, sweet, and savory corn dogs probably have you drooling already. Beef
Duration: 1:00
Cheese-Filled & Coated With Fries Korean Corn Dogs
These Korean-style corn dogs are coated with a stretchy yeast bread batter before being
Duration: 13:23
Korean Corn Dogs
Corn dogs covered in a french fry batter, just like the Korean street-food trend.
Provided by: Jessica Pinney
Total time: 24 minutes
Cook time: 4 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Korean
Number of ingredients: 11
Provided by: Jessica Pinney
Total time: 24 minutes
Cook time: 4 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Korean
Number of ingredients: 11
Ingredients:
- Oil, for frying
- 8 hot dogs
- 1 cup cornmeal
- 1 ¼ cup flour, divided
- 2 Tablespoons sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- 1 Tablespoon vinegar
- 1 package (32 ounces) frozen crinkle fries, cut into small pieces
How to cook:
- Pat the hot dogs dry and put the sticks in the hot dogs.
- In a bowl mix the cornmeal, flour, sugar, baking powder and salt together.
- In a separate container mix the milk and vinegar together, let stand for 1 minute. Whisk in the egg. Add the milk mixture to the cornmeal and combine. Pour into a tall glass. Refrigerate for 10 minutes.
- Heat 4 inches of oil in a deep pan. Oil needs to reach 350° before cooking.
- Place the cut fries in a shallow container.
- Begin by coating the hot dogs in flour. Shake off any excess.
- Dip one hot dog all the way in the cornbread batter, making sure it is covered completely. Shake off extras.
- Take it out and place it on the fries, quickly pressing fries on the top and sides.
- Gently cradle the whole fry covered hot dog and place in the hot oil.
- Cook for 3 to 4 minutes until the hot dog is golden and crispy.
- Remove and repeat with remaining hot dogs.
- Serve with ketchup, mustard, chips or fries. A salad is a nice side dish with this as well.
Korean Corn Dog Recipe
These are a fun take on American Corn Dogs. It also has cheese inside!
Provided by: Charisse Yu
Yields: 6 servings
Number of ingredients: 12
Provided by: Charisse Yu
Yields: 6 servings
Number of ingredients: 12
Ingredients:
- 3 Hot Dogs or Sausages (cut in half)
- 1 lb. Block of Mozzarella (cut into rectangles)
- 1 1/3 cup Flour
- 1 tbs Granulated Sugar or Honey
- ¼ tsp Salt
- 2 tsp Baking Powder
- 1 Large Egg
- 1 cup Milk or Water
- 2 cups Panko Bread Crumbs
- 2 cups Canola Oil (for frying)
- Optional Garnishes: Granulated Sugar for dusting (Ketchup, Mayo, Mustard)
- 6 Wooden Skewers
Nutrition:
- Serving Size: 6 g
- Calories: 1167 kcal
- Carbohydrate: 46 g
- Protein: 27 g
- Fat: 98 g
- Saturated Fat: 18 g
- Trans Fat: 1 g
- Cholesterol: 101 mg
- Sodium: 901 mg
- Fiber: 2 g
- Sugar: 6 g
- Unsaturated Fat: 78 g
- Start by skewering the mozzarella blocks and sausage halves by placing one on top of the other on the skewer. Set aside in the freezer momentarily until ready to dip in batter. Do not freeze them, just keep them cold.
- In a bowl, combine flour, sugar, salt, baking powder, egg and milk until ingredients are thoroughly mixed.
- Place breadcrumbs in separate shallow bowl wide enough to fit a skewer and pour the batter into a tall cup.
- Dip the sausage-cheese skewer into batter, gently dropping off excess and roll into panko. If the batter is too drippy, you have too much on the skewer.
- Heat oil about 2 inches of frying oil in a pot and fry the coated skewers until golden on all sides. (about 2-3 minutes). Remove from oil, allowing the skewer to cool and drain off extra oil. Garnish condiments and sugar as desired, then serve warm.
