Korean Corn Dog
A delightful fusion of crispy batter enveloping savory hot dogs or creamy mozzarella sticks, perfect for indulging in a comforting snack.
Ingredients
Main Ingredients
- 4 Hot Dogs or Mozzarella Sticks Choose your favorite
- 1 cup Cornmeal Adds signature texture
- 1 cup All-Purpose Flour Contributes to batter fluffiness
- 1 tbsp Baking Powder Helps the batter puff up
- 1 tsp Salt Enhances flavors
- 1 tbsp Sugar Adds subtle sweetness
- 1 cup Milk Brings batter together
- 1 large Egg Binds ingredients
- 1 tbsp Gochujang Adds spicy kick
- 1 tbsp Honey Balances spiciness
- Ketchup to taste Classic condiment
- American Mustard to taste Enhances flavor
- 1/2 cup Crispy Shallots For added crunch
- 1 tbsp Furikake Savory seasoning
Instructions
Preparation
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well until combined.
- In a separate bowl, whisk together the milk and egg until frothy.
- Pour the frothy milk and egg mixture into the bowl of dry ingredients and stir until smooth, aiming for a thick but pourable consistency.
- In a deep pan, heat oil over medium-high heat until it reaches 350°F (175°C).
Frying
- Securely skewer the hot dogs or mozzarella sticks onto sticks.
- Dip each skewer into the prepared batter, ensuring an even and generous coating.
- Carefully place the coated skewers into the hot oil and fry until golden brown, about 3-4 minutes, turning occasionally.
- Remove from the oil and let them drain on paper towels.
Serving
- Drizzle with gochujang honey ketchup and mustard. Top with crispy shallots and a sprinkle of furikake.
Notes
To ensure success, heat the oil sufficiently and ensure to dip the skewers twice in the batter for maximum crunch. Experiment with toppings for personalization.