Korean Corn Dog
A delightful snack combining the savory taste of hot dogs and melted cheese, all encased in fluffy golden batter rolled in crunchy Panko breadcrumbs, perfect for any gathering.
Ingredients
For the Dough
- 1 ¾ cups all-purpose flour
- 1 cup warm water To activate the yeast
- 2 teaspoons active dry yeast Ensure it's fresh for best results
- 1 tablespoon white sugar For activating the yeast
- ½ teaspoon kosher salt Enhances flavor
For the Filling and Coating
- 3 pieces hot dogs (cut in half) High-quality beef or chicken recommended
- 8 oz block of cheese (cut into hot dog width) Cheese varieties can be adjusted
- ½-1 cup Panko breadcrumbs
- ⅓ cup nacho cheese or mayo (optional) For drizzling on top
- 1 bag of chips (optional) For serving
- Ketchup For dipping
- Mustard For dipping
- Sugar For sprinkling on top
Instructions
Activating Yeast
- In a small bowl, combine warm water, yeast, and white sugar. Allow the mixture to sit for about 5 minutes until it becomes frothy.
Preparing Dough
- In a larger bowl, mix together the flour and kosher salt. Pour in the foamy yeast mixture and stir until smooth. Cover and let it rise for about an hour or until the dough has doubled in size.
Preparing Hot Dogs and Cheese
- Slice the hot dogs in half and cut the cheese to match the width of the hot dogs. Thread each halved hot dog onto a skewer, followed by a piece of cheese.
Heating Oil
- In a deep frying pan, heat oil to around 350°F (175°C).
Coating and Frying
- Dip each skewer into the prepared dough, ensuring that the hot dog and cheese are well-coated. Roll in Panko breadcrumbs and fry in small batches for about 3 minutes or until golden brown.
Finishing
- Remove the corn dogs from the oil and place them on paper towels to drain. Drizzle with nacho cheese or mayo if desired, and sprinkle with sugar.
Notes
Consider using high-quality hot dogs and experiment with different cheeses for varied flavors. Ensure oil temperature is monitored to achieve the perfect fry. Do not overcrowd the pan while frying.