A popular Korean street food that you can now make at home!
Korean “hot dogs” also known as Korean Street Corn Dogs are a common tasty street snack in Korea. These delights on a stick did not gain their claim to fame until Korean mukbangers, and others from around the world began showcasing this food item on their social media platforms.
I would drool at the long cheese pulls they would get off of the first bite.
I used to watch ASMR and Mukbangers eat this snack all the time. Sadly we don’t have any where I live. My first time trying them was when I visited San Diego. I loved them so much I decided to make my own at home! I have two recipes to choose from. One is a traditional chewy fluffy one that takes a littler patience and practice. While the other is more of a pancake fluffy batter that takes less time and effort. Both are good, it’s just up to you which one you want to choose from.
It’s more than just a hot dog or corn dog.
This delicious snack isn’t just your typical plain bun and sausage stuck in between each other. The dough is slightly chewy, sweet, and the outside layer is covered with panko bread crumbs to give it a nice crunch. You can have cheese sticks, sausages, a half combo of sausage and cheese as the filling. A big block of mozzarella is my all time favorite. It melts in the cooking process and gives you a BEAUTIFFLY cheese stretch on the first bite. If all the talk about the ooey gooey cheese pull didn’t sell you, this isn’t the recipe for you.
You can get creative with how you decorate your corn dogs.
You can roll the outside with your favorite crushed up chips, sugar (yes I said sugar), or just have them plain. The best way to have it in my opinion is rolled with sugar after its done frying. It’s something about the crunchy and sweet texture that works so well together. Top it with spicy ketchup, honey mustard, or spicy mayo and we got snack! So batter up and let’s get cooking!
Chewy Corn Dogs:
Makes approximately 8-10 corn dogs
- Hot Dogs
- Skewers or Wood Chopsticks
- Panko Bread Crumbs
- 1 cup sugar
- Spicy Ketchup
- Honey Mustard
- Spicy Mayo
Directions for Chewy Corn Dogs:
- Whisk together warm milk, yeast, and sugar together. Let it sit for 5 minutes to let the yeast bloom. Even though it says “instant yeast” you want to let it sit to make sure the yeast is still active. If it doesn’t become frothy, throw it away and start over.
- Mix together flour and salt.
- In a large mixing bowl, add flour mixture and make a well. Slowly add in water then the milk mixture. Incorporate all the ingredients together until it makes a sticky like paste.
- Let the dough rest in a warm area and rise for 30 minutes. Your batter should double in size by now.
- While waiting for the dough to rise, prep the corn dogs. Skewer together your choice of sausages, mozzarella cheese, or half – half.
- To prepare the sausage and cheese, cut the sausage in half. Make sure the sausage and cheese are equal length, using the sausage as a guide. Skew to desired combinations.
- For the toppings have panko crumbs, sugar, or crushed chips in a flat plate for rolling.
- Heat oil in a frying pan at 350°F.
- When the dough is ready, insert the skewers in the batter and start twisting it to fully cover it. Add more batter if it’s not fully coated. Roll it in panko crumbs or crushed chips and place it in the oil. Fry for about 3-5 minutes or until it is golden brown. Constantly turn corndogs to cook evenly.
- After frying, place on a cooling rack and let it cool for 1-2 minutes. When it is cool enough to touch, roll it in sugar and add desired sauces on top. Serve while hot, and ENJOY!
Ingredients for Fluffy Corn Dogs:
- 1 1/2 cups All Purpose Flour + 1/4 cup for dusting
- 1/3 cup corn mill
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vegetable oil
- 2 large eggs
- 1 cup cold milk
Makes approximately 4-6 corn dogs
Directions for Fluffy Corn Dogs:
- Combine the batter mixture and pour it in a large mug. Place in the freezer while preparing the corn dogs.
- To prepare the sausage and cheese corndogs, cut the sausage in half. Make sure the sausage and cheese are equal length, using the cut sausage as a guide. Skew to desired combinations.
- Dust the sticks in flour and set it in the freezer for 10 mins.
- Heat your oil at 350°F.
- Take out the batter and corndogs and stick the skewers in the batter making sure to cover evenly.
- Coat it with panko crumbs or chip crumbs.
- Fry 3-5 minutes or until golden brown.
- Drain any excess oil and let it cool for 1 minute on a cooling rack.
- When cool enough to touch roll it in sugar and add desired sauces.
- Serve while still hot and ENJOY!