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Korean Corn Dog

Korean Corn Dog – - Recipe

Sweet, crispy, and packed with gooey cheese, these Korean Corn Dogs are an indulgent snack. Drizzle with spicy sauces and garnish with fresh jalapeños for extra kick.

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Ingredients per serving

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Cooking the corn dogs

  • All-purpose flour 3.0 cups
  • Lukewarm water 1.6 cup
  • Active dry yeast 1.0 tsp
  • Sugar 1.0 Tbsp
  • Salt 1.0 tsp
  • Panko breadcrumbs 2.0 cups
  • All-beef hotdogs 5.0 each
  • Mozzarella Cheese 5.0 sticks
  • Wooden skewers 10.0 ea
  • Oilfor frying

Assembling the corn dogs

  • Hellmann's Tajin Chili Lime Dressing 1.0 cup
  • Ketchup 1.0 cup
  • Mustard, yellow 1.0 cup
  • Jalapenos, smallcut into thin slices 2.0 each
  • Green onionsthinly sliced 1.0 cup

Sweet, crispy, and packed with gooey cheese, these Korean Corn Dogs are an indulgent snack. Drizzle with spicy sauces and garnish with fresh jalapeños for extra kick.

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Preparation

  1. Cooking the corn dogs

    80 minutes
    • In a large bowl, combine the lukewarm water, yeast, and sugar. Let sit for 15 minutes, until the yeast starts to foam.
    • Stir in the flour and salt until a sticky batter forms. Cover with a damp kitchen towel and let sit for 1 hour, or until doubled in size.
    • Cut the hot dogs and mozzarella cheese sticks in half. Add one cut cheese stick and half a hot dog to each skewer.
    • Spread the panko into a shallow bowl. Dip each skewer into the sticky batter, twirling until well coated. Then roll the skewer in the panko, shaping it into an even log if needed.
    • Heat the oil in a large Dutch oven or deep fryer to 350°F. Working in batches, fry the skewers for 4-5 minutes, or until golden brown. Remove to a wire rack.
    • Tip:Ensure the batter is sticky enough to fully coat the skewers before rolling in panko for an even, crunchy crust.



            

  2. Assembling the corn dogs

    10 minutes
    • Drizzle corn dogs with Hellmann's Tajin Chili Lime
    • Dressing, ketchup, and mustard. Garnish with sliced jalapeños and green onions.