Description
Learn how to make delicious Korean street cheese corn dogs right in your own kitchen! These cheesy and crispy corn dogs are a popular street food in Korea, and now you can enjoy them at home.
Ingredients
For the Batter
- 1 cup & 2 Tbsp all-purpose flour plus more for dusting
- 2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 1 egg
- 3/4 cup cold milk
For the Cheese Corn Dogs
- 7 to 8 cheese sticks
- 1 cup panko bread crumbs
- frying oil
- 1/3 cup sugar
- Spicy ketchup (half ketchup & half sriracha)
- honey mustard
Instructions
- In a mixing bowl, whisk flour, baking powder, salt, and sugar. Make a little well in the middle and add egg and milk. Mix everything together until smooth. Pour batter into a long glass and keep it in a fridge until ready to use.
- Skewer cheese sticks into bamboo or wooden skewers. Dust with flour and place in a freezer for at least 5 minutes to 10 minutes. It’s very important to keep everything cold; otherwise, the cheese will leak out into the oil.
- Heat frying oil to 350°F.
- Dip and coat skewered cheese sticks with the cold batter. Make sure to cover all around. Now, lightly and quickly coat with panko bread crumbs then carefully place into frying oil.
- Fry for 5 minutes or until golden brown outside. Remove from oil, place on a cooling rack or paper towel-lined baking sheet.
- Spread sugar on a small baking sheet or a large plate. Roll cheese corn dogs in sugar to evenly coat while it’s still hot. This is what makes Korean corn dogs special, so don’t miss out!
- Enjoy with ketchup and honey mustard as Korean street vendors serve!
Notes
- If you’d like to, combine cheese sticks with miniature sausage links!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Snack
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
