Korean Fried “Corn” Dogs
Crispy Panko crusted exterior with a melted, ooey-gooey cheesy center, these Korean corndogs are batons of deep fried golden perfection – guaranteed to become your next cheat meal guilty pleasure.
Strolling down the food stall laden streets of Myeongdong, Korea, I happened across one vendor that stood out from the rest with its line extending well beyond that of its neighboring competitors. This particular stall was selling what I assumed at the time to be regular corndogs. I wondered what all the fuss was about seeing as I had eaten many a corndog in my life thanks to the American school lunch system. Nevertheless, my interest was piqued, so I joined and waited in that line (albeit a bit impatiently). My efforts were soon rewarded, as I would quickly understand just why these corndogs were so highly coveted…
What are Korean Corndogs?
Fried corndogs are a popular Korean street food, often enjoyed at night markets. Commonly used fillings are hot dogs and mozzarella sticks, which are wrapped in a sticky batter and coated in panko crumbs before being deep-fried. Other variations of the corndog involve an added layer of other toppings, such as fried potato cubes or crushed ramen bits, sandwiched between the batter and panko.
Korean vs American Style Corndogs
“Corn” dog is actually a misnomer as there isn’t actually any cornmeal in the batter, unlike its western counterpart. Instead, glutinous rice flour (also known as sweet rice flour) is used, which gives the dough a delightfully chewy and “mochi”-like texture. Another distinction of the Korean corndog that sets it apart from the American version is that the corndogs are rolled in sugar after being fried, giving it an extra crunch factor and an added layer of sweetness.
A Corndog is Nothing without its Condiments
Of course, what’s a corndog without a perfect drizzle of your condiment of choice? In an age where there are condiments of every color under the sun, I remain a purist in using only the red and yellow classics to dress my corndogs: good old fashion ketchup and mustard.
In particular, my mustard of choice being the Maille Dijon Originale. The origins of Maille date back to 1747 in France, where the pursuit of their premium-crafted mustard first began. Maille’s cornerstone belief is that just a spoonful of the right condiment truly has the power to define and uplift what might have been an “ordinary” meal to an exceptional level. The Maille Dijon Originale is the perfect blend of sharp, spicy tang over a rich, creamy base. It paired wonderfully with the Korean fried corndogs, as the essential finishing touch to tie the whole meal together. Thank you to Maille for gifting these jars of mustard to me and for sponsoring this post!
To learn more about Maille products, be sure to join their Facebook group at https://www.mymaillecommunity.com/community. The My Maille community was launched just 2 years ago and is already one of the most successful Food Groups on Facebook, with more than 65,000 members. Joining is a fun way to discover new recipes and meet some like-minded foodie friends.
Korean Fried "Corn" Dogs
Ingredients
- 1 cup bread or all-purpose flour (120 g)
- 1⁄2 cup glutinous rice flour (60 g)*
- 1 tbsp sugar (12 g)
- pinch of salt
- 1⁄2 tsp yeast
- 1⁄2 cup milk or water (120 g)
- 1 egg
- 4 hot dogs
- 8 oz mozzarella block (cut into 1 inch thick sticks)
- 1 cup Panko crumbs (80 g)
- Maille Dijon Originale Mustard
- Oil for frying
Instructions
- In a large mixing bowl, combine bread flour, glutinous rice flour, sugar, salt, yeast, milk, and egg. Mix thoroughly until dough is smooth (about 5 minutes). Cover and let rise for 1 hour.
- While dough is rising, prepare the fillings. Using disposable wooden chopsticks, skewer mozzarella sticks and hot dogs (you can do half and half if you wish).
- Heat about 4 inches of oil in a large pot to 330 F.
- Once dough has risen, wrap around the fillings and roll in panko crumbs
- Fry for 4-5 minutes until golden brown.
- If desired, roll corn dogs in sugar for extra crunch and sweetness. Drizzle with ketchup and Maille Dijon Originale Mustard.
Notes:
Glutinous rice flour, also known as sweet rice flour, is commonly found at your local asian grocery store. Do not substitute with regular rice flour. If you are unable to find glutinous rice flour, you may use an additional 1⁄2 cup of bread or AP flour instead.
