Korean Cheese Corn Dog is by mean Korean style corndog that is coated in a thick batter & a layer of breadcrumb on the outside, then deep-fried in oil. It is a popular Korean street food, it is seriously delicious! The combination of the crispy outer breadcrumbs to the soft batter and the stretchy cheese pulls, from crispy sweet to savoury! I’M REALLY ADDICTED TO THIS!

WHAT MAKES KOREAN CHEESE CORN DOGS DIFFERENT?

The main difference between American Corn Dogs and Korean Corn Dogs is the batter. The American Corn Dogs are coated in a cornmeal batter, Korean Corn Dogs are coated in yeast dough, deep-fried and finished with a sprinkles of sugar on top.

VARIATIONS

  • Filling: You can change the cheese to hot dog or simply half cheese and half hot dog.
  • Coating: You can change the panko breadcrumbs to crushed corn flakes, crushed dried instant ramen, crushed rice crackers or crushed chips.

MADE AHEAD INSTRUCTIONS

You can make ahead this recipes until the very last step, let it cool completely then freeze them in the fridge. To serve, reheat them in a air fryer (8 – 10 mins 180ºC) or oven (15 – 20 mins 180ºC).

Korean Cheese Corn Dog

This Korean corn dog recipe is a copycat of Korean corn dog and Korean mozzarella dogs from Korean street food. The corn dogs are coated in a yeast batter with panko and fried till golden brown. Paired with cheesy, stretchy mozzarella, Korean corn dog is like the perfect mesh between a corn dog and mozzarella stick!

Yields6 Servings

Batter
 200 g Bread Flour
 35 g Sugar
 ½ tsp Salt
 5 g Dried Instant Yeast
 1 Egg, cold
 160 g Milk, cold
Filling
 6 Mozzarella Sticks
 250 g Panko Breadcrumbs
 Oil for frying
Condiments
 Tomato Sauce (Optional)
 Mustard Sauce (Optional)
 Granulated Sugar for sprinkle

1

Place bread flour, 35g sugar, salt into Thermomix Mixing Bowl mix 10 sec | Speed 4.

2

Add milk, egg and yeast mix 2 min | Speed 4. Transfer to a bowl, cover with cling film and leave to rest in a warm place for 30 minutes. Meanwhile, use a wooden sticks skew the cheese sticks. Set aside.

3

Prepare a large pan, add the panko breadcrumbs and set aside.

4

Pour oil into pan being used for frying. You want to add enough oil so that it is deep enough to cover the entire hot dog once the hot dog is placed in. Bring oil to about 180°C.

5

Coat the cheese stick with the batter and then roll it in the panko. Add the sticks into the hot oil. Cook a few minutes on both sides, until batter is dark golden brown and batter is fully cooked.

6

Drizzle with sugar and condiments of your choice. Serve hot!

Ingredients

Batter
 200 g Bread Flour
 35 g Sugar
 ½ tsp Salt
 5 g Dried Instant Yeast
 1 Egg, cold
 160 g Milk, cold
Filling
 6 Mozzarella Sticks
 250 g Panko Breadcrumbs
 Oil for frying
Condiments
 Tomato Sauce (Optional)
 Mustard Sauce (Optional)
 Granulated Sugar for sprinkle

Directions

1

Place bread flour, 35g sugar, salt into Thermomix Mixing Bowl mix 10 sec | Speed 4.

2

Add milk, egg and yeast mix 2 min | Speed 4. Transfer to a bowl, cover with cling film and leave to rest in a warm place for 30 minutes. Meanwhile, use a wooden sticks skew the cheese sticks. Set aside.

3

Prepare a large pan, add the panko breadcrumbs and set aside.

4

Pour oil into pan being used for frying. You want to add enough oil so that it is deep enough to cover the entire hot dog once the hot dog is placed in. Bring oil to about 180°C.

5

Coat the cheese stick with the batter and then roll it in the panko. Add the sticks into the hot oil. Cook a few minutes on both sides, until batter is dark golden brown and batter is fully cooked.

6

Drizzle with sugar and condiments of your choice. Serve hot!

Korean Cheese Corn Dog
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