fbpx Print

Korean Corn Dog

  • Author: Mai
Scale

Ingredients

  • 3 hot dog sausages, cut in half
  • 6 pieces of mozzarella – look for the “cooking” type that are low moisture and sold in blocks. Alternatively you can try with some string cheese as well
  • 150g flour
  • 100ml milk
  • 2 tsp baking powder
  • 1/2 salt
  • 1 egg
  • 2 tbsp sugar
  • Panko flakes
  • Oil for deep frying

Instructions

  1. Skewer half a sausage and half a piece of mozzarella cheese
  2. Mix the flour, sugar and baking powder together
  3. Add milk and egg then mix until you get a smooth batter
  4. Dip the skewers into the batter then roll them into panko flakes (TIP: Pour the batter into a glass so that it’s easier to dip the skewers into the batter)
  5. In a pan, pour some frying oil – heat it up until it becomes bubbly (~180 degrees C)
  6. Deep fry the corn dog for a few minutes until the exterior becomes golden
  7. Serve with some ketchup and mustard

Note:

  • Try to keep the cheese dry and cold so that it doesn’t leak when you deep fry!
  • Heat the oil until it’s bubbly ~180 degrees C
  • Apparently you should also roll these in sugar after frying them like the authentic Korean street food version, bit too sweet for me but do give it a try!