I’m super excited because I’m going to share another amazing Korean street food recipe with you!!
WOOTWOOT~!!
When we went to Dongdaemun, Seoul.
We accidentally found these amazing cheese corn dogs!
What makes Korean corn dogs different is…
1. We coat the corn dogs with panko so it’s extra crunch outside!
2. After frying the corn dogs, we coat them evenly with sugar!
Watch Life in Korea, Street Food Video!
I know it sounds a bit strange, but TRUST me!
It will be the best thing you’ll ever put in your mouth! lol!
First thing is first.
Let’s make the corn dog batter!
In a mixing bowl, whisk flour, baking powder, salt, and sugar.
Make a little well in the middle and add egg and milk. Mix everything together until smooth. Pour batter into a long glass and keep it in a fridge until ready to use.
Now, this step is very important!
Keeping the batter cold is one of the key secrets to the success of this recipe!
If the batter is warm, it won’t coat the cheese thick enough and become too runny.
Skewer cheese sticks into bamboo or wooden skewers. Dust with flour and place in a freezer for at least 5 minutes to 10 minutes.
Now, this step is also very important!
As I mentioned with the batter, cold temperature is the key to this recipe!
If the cheese is not cold and at room temperature,
it will melt away too soon than way before the batter cooks & turns into beautiful golden brown color.
It’s very important to keep everything cold, otherwise, the cheese will leak out to the oil.
Heat frying oil to 350°F
Dip and coat skewered cheese sticks with the cold batter. Make sure to cover all around. Now, lightly and quickly coat with panko bread crumbs then carefully place into frying oil.
Another important part!!
I promise you this is only the last thing you need to remember for this recipe!
You MUST keep the oil temperature in between 350°F to 365°F.
If the oil temp goes below that and you just drop the corn dogs…
It will cook the surface too slow and the breading part will be cracked and open.
Means…
The cheese will melt all over into the oil.
Messy ending.
No one deserves that kind of a mess.
So remember these 3 things.
Keep the batter cold
Keep the cheese cold
Keep the oil temperature between 350°F to 365°F, no below.
If you just follow those 3 simple rules.. you will end up with this most beautiful cheesiest crispiest corn dog. EVER.
Fry for 5 minutes or until golden brown out side. Remove form oil, place on a cooling rack or paper towel lined baking sheet.
Spread sugar on a small baking sheet or a large plate. Roll cheese corn dogs on sugar to evenly coat while it’s still hot. This is what makes Korean corn dogs so special, so don’t miss out!!
Enjoy with Spicy ketchup (half ketchup & half sriracha) and honey mustard as Korean street vendors serve!
Note
If you’d like to, combine cheese sticks with miniature sausage links!
lol
Yes, we are sillies!
Korean Street Cheese Corn Dogs
- Total Time: 10 mins
- Yield: 8 corn dogs
Description
Ingredients
For the Batter
- 1 cup & 2 Tbsp all purpose flour plus more for dusting
- 2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 1 egg
- 3/4 cup cold milk
For the Cheese Corn Dogs
- 7 to 8 cheese sticks
- 1 cup panko bread crumbs
- frying oil
- 1/3 cup sugar
- Spicy ketchup (half ketchup & half sriracha)
- honey mustard
Instructions
- In a mixing bowl, whisk flour, baking powder, salt and sugar.
- Make a little well in the middle and add egg and milk. Mix everything together until smooth. Pour batter into a long glass and keep it in a fridge until ready to use.
- Skewer cheese sticks into bamboo or wooden skewers. Dust with flour and place in a freezer at least 5 minutes to 10 minutes.
- It’s very important to keep everything cold, otherwise, the cheese will leak out to the oil.
- Heat frying oil to 350°F
Dip and coat skewered cheese sticks with the cold batter. Make sure to cover all around. Now, lightly and quickly coat with panko bread crumbs then carefully place into frying oil. - Fry for 5 minutes or until golden brown out side. Remove form oil, place on a cooling rack or paper towel lined baking sheet.
- Spread sugar on a small baking sheet or a large plate. Roll cheese corn dogs on sugar to evenly coat while it’s still hot. This is what makes Korean corn dog so special, so don’t miss out!!
Enjoy with ketchup and honey mustard as Korean street vendors serve!
Notes
If you’d like to, combine cheese sticks with miniature sausage links!
- Cook Time: 10 mins
23 comments
Corn dog batter has corn meal in it therefore this is not a corn dog …
Just because it doesn’t have corn meal, doesn’t mean it’s not a corn dog. This is a called corn dog, in English, but called something else in Korean. We define it as corn dog as a simpler term.
A food can be made with many different types of ingredients.
Try going out of the country, and try out some different delicious foods in the world that are not “cooked traditionally”.
Why my batter cant hold its shape when i dip my sausage ㅠㅠ maybe i should adjust the milk ?
It just the way it is. It needs a little patient, just keep swirl until the batter coat the sausage the right amount! 🙂
I’ve made this exactly as you’ve said and each time it’s turned out so yummy ? my kids ask for it all the time but as you kind have to work quickly with everything I don’t do it as often as they request???♀️ mine are definitely not as pretty as yours but it’s just for us at home so we don’t care!?
I finally had the chance to try it out and boy was it delicious! I was out of panko crumbs and had to settle for bread crumbs but it still turned out perfect. I look forward to trying this recipe again, with panko coating this time 🙂 Thank you!!!
Can i use a yeast for this recipe?
What brand of mozarella do you use? Mine does not stretch as much as yours and that’s what I would’ve wanted. 🙁
How can I add the sausages to the recipe?
Can I use Bisquik pancake mix?
Sure I don’t see why not!
Why is my batter turning out thin and crispy?
what is this called in Korean?
In Korea we call this Corn Dog “Hot Dog”!
What if you dont have the panko bread crumbs
You can certainly substitute regular breadcrumbs for panko in most recipes – it won’t be quite the same though.
Can I use an airfryer for this?
I don’t see why not!
What would you suggest for temperatures and timing wise? And should we flip it in the air fryer as well?
I followed recipe exact but batter would not stick? Do you flour again after freezing?
These cheesy corn dogs were soooo good!!! The only issue i had was trying to have the batter stick with the panko bread crumbs. They were super easy to make and as a first timer, I would definitely recommend this to anyone missing korean street vendors!
I followed the recipe exactly, the batter was a little runny even after chilling in the fridge/freezer, and the mozzarella kept getting warm quicker than I could work. Mine exploded in the pan I was frying them in, causing a cheese war in my pan for most of them– two turned out very good, and two others were burnt(probably on my behalf on working to slow!). This recipe did make what it was supposed too– some had the cheesy pull– others didn’t, but as a first time, they were pretty easy and tasted good– not too healthy though ha!
I can’t change the stars because of the connection, but it’s actually 4.7/5 stars! (I remade them a couple of minutes ago– but this time I thickened the batter a little!)
Must try it!