Whether you are raring for a Korean cheese corn dog or a simple Korean corn dog, you can prepare the same, juicy dish at home with the help of a couple of basic ingredients that you can buy in Asian stores. So if you are craving for a corn dog on a stick inspired by Asian cooking, or even a Korean mozzarella corn dog (this is simply a variation), you are in for a treat today, as we will be exploring this popular Korean delicacy.
The Korean Dog Unleashed
The Korean corn dog is a lot like the American corn dog that is more familiar with many of you because it’s common across the United States, and the world. The American corn dog makes use of a thick layer of cornmeal batter. The hotdog or frankfurter is dipped in generous amounts of cornmeal batter and deep-fried for a few minutes.
The resulting corn dog is crispy, tasty, and the hotdog or frankfurter inside is juicy and flavorful because the batter has locked in all its goodness. People love eating corn dogs when visiting places like carnivals and state fairs because they’re served on a stick, and they do pack the calories necessary for hours of walking around.
The finer the ingredients for the corn dog, the better, and the same principles apply to the Korean corn dog.
The big difference between the American corn dog and the Korean corn dog is the layer that covers the sausage or hot dog. With the American corn dog, you have a wet mixture or batter that coats the hotdog easily. With the Korean corn dog, you have to make a dough that will then be used to wrap the sausage or hotdog.
If you feel like experimenting in the kitchen today, you can try this Korean corn dog recipe: 200 grams of bread flour, 50 grams of rice flour, 10 grams of sugar, one-half teaspoon of salt, two teaspoons of vegetable oil, hotdogs/frankfurters/sausages, breadcrumbs, 1.25 tablespoons of dry yeast, 180 milliliters of warm water, of Heinz tomato ketchup, and mustard. To begin the recipe, combine all of your dough ingredients (water, dry yeast, bread flour, rice flour, sugar, salt, and vegetable oil). After combining everything to the dough, leave for about an hour to allow the dough to expand to double its size.
Cook your hotdogs/sausages/frankfurters in a pot for a minute or so. Sausages are already cooked, so you only need to reheat them a little to give them a more cooked taste or flavor. Remove the hotdogs or sausages from the hot water and place them on a strainer to drain the excess water. You can also pat them dry if you feel that the skin of sausages has absorbed too much water. Alternatively, you can lay all of your sausages on a large plate or tray that has been lined with paper towels, for faster absorption of excess water.
After one hour, remove your dough from the mixing bowl and pull outstrips enough to cover each of your sausages or hotdogs. Cover each of the sausages evenly. Place a barbecue stick in each of the hotdogs and clip off the excess length from each of the sticks. Roll each of the skewered Korean corn dogs in breadcrumbs so that all sides are covered evenly. Give your corn dogs a little tap to remove any excess or loose breadcrumbs.
In a saucepan, heat enough oil to cover the sausages when you place them inside the saucepan. Deep-fry the coated sausages for a few minutes, until they float to the surface.
Corn dogs that float to the surface of the oil are cooked and should be removed from the hot oil. Ready a strainer lined with some paper towels. Place all the cooked Korean corn dogs in the strainer to remove excess oil. Drizzle some sugar on top of the hotdogs to bring that even flavor out. Drizzle your Korean corn dogs with plenty of Heinz ketchup/any available tomato ketchup and some mustard. Serve hot and enjoy.
Fancy recipe with cheese
This second recipe makes use of blocks cheese combined or as stand-alone cheese skewers. The ingredients are six mozzarella sticks, six frankfurters or hotdogs, one cup of panko breadcrumbs, vegetable oil (for deep-frying), sugar, and ingredients for the drizzling sauce (feel free to combine the following however which way – tomato ketchup, Kewpie mayonnaise, mustard, etc.) For the batter, you will need one and one-fourth cup of all-purpose flour, two tablespoons of sugar, two tablespoons of baking powder, ½ teaspoon of salt, 125 ml of low-fat milk, and one large egg.
Pre-cook your sausages and prepare them on your skewers of choice. You can use regular barbecue sticks (thin bamboo) or disposable chopsticks. Disposable chopsticks are commonly used to skewer Korean corn dogs in South Korea.
Create the variations on the sticks: some have all hot dogs, while some have only mozzarella sticks, and some have half a hotdog and half a mozzarella stick. Be creative and make it fun!
Combine all the ingredients for the batter. Make sure that the resulting mix is thick and sticky. Coat all of the hotdogs with the batter and deep-fry them in oil. If you feel that your batter has become too runny, you must adjust it a little to make it thicker. Sometimes, batters are runny because it’s humid, so you can also put the batter in the refrigerator briefly to cool it down. When the mixture becomes slightly tauter, feel free to coat your mozzarella sticks and hotdogs with it.
Make sure that each stick is covered evenly. With your other hand, sprinkle the corn dogs with breadcrumbs evenly before deep-frying all of them. You must drizzle a small quantity of sugar on each of the deep-fried corn dogs before coating with your sauce.
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