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Korean Corndogs

Korean Corndogs

You've gotta try these crunchy, cheesy, dangerously good Korean corn dogs. This recipe makes about 6 corn dogs.

Ingredients:

  • 3 hot dogs, cut in half (for 6 corn dogs)
  • 6 oz mozzarella cheese, cut into chunks
  • 1 large russet potato, peeled and diced into small cubes
  • 1 cup all-purpose flour (for coating potatoes)
  • 1 cup panko breadcrumbs
  • Oil, for frying
  • Sugar, for dusting
  • Kewpie mayo, ketchup, and mustard (for topping)

For the Dough (Optional, Skip If Using Store-Bought Crescent Dough):

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon instant yeast
  • 3/4 cup warm water

Instructions:

  1. Prep the Ingredients:

    • Cut the hot dogs in half and cube the mozzarella.
    • Blanch the peeled potato cubes in boiling water for 3-4 minutes, then drain and pat dry.
    • Coat the potatoes in a light dusting of flour for extra crispiness.

  2. Make the Dough (Skip if Using Store-Bought Dough):

    • In a bowl, mix flour, salt, and yeast. Slowly add warm water and knead until a sticky dough forms (think crescent dough texture). No need to let it rise—it's ready to use immediately!

  3. Assemble the Corn Dogs:

    • Thread a piece of hot dog and mozzarella cheese onto skewers.
    • If using homemade dough: Lightly stretch the sticky dough and wrap it around each skewer, sealing the ends.
    • If using store-bought dough: Wrap a piece of crescent roll dough around each skewer, pinching to seal.
    • Press the floured potato chunks onto the dough, then coat each skewer with panko breadcrumbs.

  4. Fry:

    • Heat oil in a deep pan to 350°F (175°C).
    • Carefully drop in the corn dogs, flipping periodically, until golden brown and crispy (about 4-5 minutes).
    • Transfer to a wire rack and let them rest for a minute.

  5. Final Touches:

    • Dust with a light sprinkle of sugar.
    • Drizzle with Kewpie mayo, ketchup, and mustard.

Watch video tutorial here ⬇️

 

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