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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!
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 between350°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
- Author: Seonkyoung Longest
- Total Time: 10 mins
- Yield: 8 corn dogs 1x
Description
Ingredients
Scale
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
