Sprinkle or roll the golden corn dog in sugar and finish with a squiggle of ketchup, mustard, or both. Use a pair or tongs or a slotted spoon to carefully scoop them out and let them drain on wire rack. Fry the coated corn dogs, without crowding until golden and crispy. I use an instant read thermometer to make sure I’m in the right range. When you add your corn dogs, the oil temp will drop, so aim for 375☏ to start with. You want the oil temperature to be between 350☏ and 375☏. Immediately take the battered hot dog and coat it in panko, being sure to press on the panko gently, ensuring that it’s completely coated in panko. Hold on to the stick and dip the hot dogs, coating completely, making sure that the batter is clinging to the hot dog and cheese. Like the hot dogs and cheese, it’s best to keep this in the fridge so it stays cold. Pour the batter into a tall cup so it’s easier to dip the hot dogs. In a bowl, mix together flour, milk, an egg, baking powder, sugar, and a pinch of salt until thick and smooth. Use a stick and skewer, hot dog, then cheese. Cut the block of mozzarella cheese into sticks roughly the size of the halved hot dogs. There are plenty of Korean corn dogs that are just mozzarella cheese, fish cake, or rice cakes. And last of all, Korean corn dogs don’t actually have to have hot dogs in them. Korean corn dogs are also finished with a sprinkling of sugar. American corn dogs are battered in a cornmeal batter and Korean corn dogs are battered in a yeasted dough or a rice flour batter. The main difference between corn dogs and Korean corn dogs lies in the batter. There are a couple of differences between the corn dogs you know and Korean corn dogs. Some Korean hotdogs are made with a yeasted batter and some are made with a rice flour batter. They’re sweet and salty and completely delicious. They’re finished with sugar and a signature squirt of your condiment of choice: ketchup, mayo, mustard, or all three. Korean corn dogs are hot dogs, rice cakes, fish cakes, or mozzarella cheese coated in a batter (and sometimes panko, french fry pieces, or ramen) and deep fried. I’ve been missing travel like crazy and making Korean corn dogs at home is the next best thing so here we are. The cheese was melty and the batter was crisp and savory. I had a Korean corn dog way back in the day when travel was still a thing, fresh from the fryer and it was glorious. Korean corn dogs are everywhere street food is a thing and it’s not really surprising that they’re so popular. If you’ve watched any K-drama or are remotely interested in Korean culture, you’ve seen Korean corn dogs: beautifully fried, golden battered hot dogs with mozzarella on a stick, dusted with a sparkling sprinkle of sugar. Bake 12-14 minutes or until light golden brown.Is there anything more delicious or incredibly fun than a Korean corn dog?! The sweet and savory combination of the crispy outer batter and the stretchy cheese pulls – I’m addicted! Place corn dogs, seam-side down, onto prepared pan.Repeat with second dough ball and remaining cheese and hot dogs. Roll up hot dog and cheese, pressing on seam to seal. (Dough will show on opposite edge.) Place hot dog along edge over cheese. Place 1 slice cheese along 5-inch edge.
Cut dough crosswise into 3 (5x4-inch) pieces. Roll out 1 dough ball, on lightly floured surface, into (12x5-inch) rectangle.Insert chopstick or skewer about 3 inches into each hot dog.Divide dough in half shape each half into ball.With processor running, slowly add 1 tablespoon buttermilk at a time, just until dough forms ball.
Add cornmeal, flour, sugar, baking powder and baking soda. Pulse until mixture resembles coarse crumbs.
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