Description
Learn how to make delicious Korean Corndogs at home with this easy recipe. These crispy and flavorful corndogs are perfect for a snack or party appetizer. Serve them with a side of homemade Korean Ketchup for an extra kick of flavor!
Ingredients
Scale
Corndogs:
- 6 hot dogs
- 6 sticks of mozzarella cheese (cut to match hot dog size)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup whole milk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup cornmeal (optional for added crunch)
- vegetable oil for frying
- 6 wooden skewers
For Korean Ketchup:
- 1/4 cup ketchup
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
- Prepare the Corndogs: Insert wooden skewers into each hot dog or half hot dog and half mozzarella stick for cheese-filled corndogs.
- Make the Batter: In a mixing bowl, combine flour, sugar, baking powder, and salt. Add egg and milk, and whisk until a thick batter forms.
- Coat and Fry: Pour panko breadcrumbs (and cornmeal, if using) into a shallow dish. Dip each skewer into the batter, then roll in the breadcrumb mixture. Fry in hot oil until golden brown and crispy.
- Prepare Korean Ketchup: Whisk together ketchup, gochujang, honey, and rice vinegar in a small bowl.
- Serve: Drizzle or dip hot corndogs with Korean Ketchup before serving.
Notes
- You can customize with fillings like sweet potato cubes or fish cake.
- For a sweet-savory twist, sprinkle finished corndogs with sugar.
- To keep them crispy, don’t overcrowd the pot while frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean-American
Nutrition
- Serving Size: 1 corndog
- Calories: 410
- Sugar: 7g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg
