Korean Corn Dogs

by Barry Lewis


For the batter

270g plain flour

1.5tsp fast action yeast

pinch salt

300ml warm water

3tbsp sugar

Other ingredients

Ready cooked hot dogs

Mozzarella (ideally in a block)

150g panko breadcrumbs

1litre vegetable oil for frying

More plain flour for dredging

Good handful of frozen chips, just thawed cut into cubes

To serve ketchup, mustard, sugar

Korean street food seems to just be instantly quirky, but always delicious! When you guys suggested I attempted this Korean twist on a corn dog recipe, yes, that’s right it’s called a ‘Korean corn dog’ (very original)… I just had to give it a try. A yeast like batter smothers either a hot dog or mozzarella for a meat free version (or both!), it’s then scattered with french fry chunks, breadcrumbs, fried until golden and then smothered in ketchup, mustard and sugar. Sounds a bit strange, but again, this was simply outstanding. It shouldn’t work, but did! Hope you give them a try and be careful!

How to make Korean Corn Dogs

First up make the batter, in a mixing bowl combine the flour, salt, sugar in a bowl and mix together. Add in the warm water and stir a couple of times, then add in the yeast and mix until well combined and lump free. Cover with cling film and leave in a warm place to double in size, this will take about an hour, but leave it longer if it needs it.

As you can see the dough starting to be ready get your other ingredients ready / prepare your area. Have a bowl with some more flour in, the breadcrumbs in another and the frozen chips in one more that have been cubed. Also have some kitchen towel ready for your frying stage and start to warm your oil carefully in a large pan – only fill the pan about half way up.

Thread hot dogs onto bamboo skewers or mozarella sticks if you are doing a meat free version, you can slice the hot dog in half and do one with both mozzarella and the hot dog half on if you wish. Repeat with other sticks doing combos you like. When the batter is ready, first up dunk a stick you’ve prepared into the batter, make sure it is well covered, then scatter french fries on the top to stick to the batter, then stick this into the breadcrumbs. Fry this in the warmed oil, keep the oil on a heat of about 160c/310f and lower it if needed for more control, don’t let it get too hot. Fry for a good 4-5 minutes rotating so all sides are golden brown.

Remove onto the kitchen towel then scatter sugar on top and coat with mustard and ketchup. Repeat with remaining prepared hot dog / mozzarella sticks keeping the oil at a steady temperature! Eat whilst still warmed but not immediately or they will burn your tongue!! (Spoiler, I may have done that!) … enjoy!

Oh and if you’re interested, click here to see how to make normal corn dogs