South Korean Corn Dogs have rapidly become a global street food sensation. They captivate food enthusiasts with their crunchy exteriors and gooey interiors. This twist on the classic American corn dog goes beyond the traditional hot dog wrapped in cornmeal batter. These offer a variety of exciting fillings and coatings that elevate it to a whole new level.
At the heart of the Korean corn dog is its versatility. While the traditional version features a sausage on a stick, modern variations that include mozzarella, fish cake and rice cakes. These fillings are wrapped in a doughy batter before being coated in breadcrumbs and deep-fried to golden perfection. The result is a corn dog that is crispy on the outside and deliciously soft on the inside. Best of all, the melted cheese stretching as you take a bite.
One of the main features of the South Korean corn dog is its coating. Unlike the smooth batter of its American counterpart, the Korean version includes a breadcrumb coating, giving it an extra crunch. Some variations even incorporate unusual toppings such as crushed ramen noodles, cornflakes, or diced potatoes, adding both texture and flavour. This creative approach to the coating not only enhances the corn dog’s crunch but also adds an intriguing visual appeal.
Another unique aspect of Korean corn dogs is the addition of a sweet element. After frying, the corn dogs are often sprinkled with sugar, creating a delightful contrast between the sweet and savoury flavours. This unexpected sweetness has become a signature characteristic of the dish, making each bite a multi-layered experience.
The popularity of Korean corn dogs can be attributed to the global rise of Korean pop culture. K-pop, K-dramas, and Korean films have significantly influenced international food trends, and the Korean corn dog is no exception. Social media platforms have played a crucial role in spreading its popularity, with countless videos showcasing the tantalizing cheese pulls and the satisfying crunch of the first bite. Food bloggers and influencers have embraced this street food, further boosting its appeal to curious foodies around the world.
The Korean corn dog’s appeal lies in its perfect combination of familiar and novel elements. It takes a beloved snack and transforms it with innovative ingredients and textures. These create a culinary experience that is both comforting and exciting. The Korean corn dog continues to win hearts with its irresistible charm and mouth-watering flavours.
South Korean Corn Dogs rise in popularity showcases how traditional dishes can be reinvented and embraced by new audiences, making it a delicious symbol of global food fusion. They are also really good.
South Korean Corn Dogs
The Korean corn dog is a crunchy, cheesy street food sensation that combines a variety of fillings with a unique breadcrumb coating. This delicious treat offers a perfect balance of savory and sweet flavors, making it an irresistible snack.
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Servings: 4 Corn Dogs
Calories: 836kcal
Equipment
- Wooden Skewers
Ingredients
- 4 large hot dogs
- 4 medium mozzarella cheese sticks
- 1 cup all-purpose flour
- 1/4 cup caster sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg free range
- 1 cup milk
- 2 cups breadcrumbs panko
- 1 cup ramen noodles crushed optional
- 1 cup potatoes diced optional
- Vegetable oil for frying
- sugar for sprinkling
Instructions
- Cut the hot dogs and mozzarella sticks in half.
- Insert a wooden skewer halfway into each hot dog and cheese stick half, alternating between hot dog and cheese.4 large hot dogs, 4 medium mozzarella
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.1 cup all-purpose flour, 1/4 cup caster sugar, 1 tsp baking powder, 1/2 tsp salt
- Add the egg and milk, mixing until a smooth batter forms.1 large egg, 1 cup milk
- Place panko breadcrumbs in a shallow dish.2 cups breadcrumbs
- If using, place crushed ramen noodles and diced potatoes in separate shallow dishes.1 cup ramen noodles, 1 cup potatoes
- Dip each skewered hot dog and cheese stick into the batter, ensuring it is fully coated.
- Roll the coated corn dog in the panko breadcrumbs, pressing gently to adhere. For extra texture, you can also roll in crushed ramen noodles or diced potatoes after the breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).Vegetable oil
- Carefully place the corn dogs into the hot oil and fry until golden brown, about 3-5 minutes, turning occasionally to ensure even cooking.
- Remove the corn dogs from the oil and place them on paper towels to drain excess oil.
- Sprinkle with sugar for a sweet touch, if desired.sugar
Notes
Serving Suggestions:
– Serve hot with a variety of dipping sauces like ketchup, mustard, or spicy mayo.
– Serve hot with a variety of dipping sauces like ketchup, mustard, or spicy mayo.
Nutrition
Calories: 836kcal | Carbohydrates: 133g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 2360mg | Potassium: 633mg | Fiber: 6g | Sugar: 20g | Vitamin A: 143IU | Vitamin C: 11mg | Calcium: 280mg | Iron: 8mg
5 comments
Had these at Orlando and lived them but forgot when we got back. Saw this recipe and gave the a shot and the family ate the lot. Think these will be in demand.
Makes a difference to the usual snack and the family loved them. Chers.
Total success and so easy to make.
Made them for the children as its holidays. They havent been that quiet in years!
Had to explain to my niece that it wasn’t dog, after the laughing stopped, they were all eaten and requests for more.