Charim and HAP
Korean Corn Dog cooking process
HAP turned Charim's Korean Corn Dog recipe into a 24-second cooking video.
See more from HAP on YouTubeKorean Corn Dog
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
One skewer holds both a sausage and a stick of mozzarella under a thick pancake-mix batter and a breadcrumb coat, so each bite is rough and crunchy outside, chewy in the middle, and stretchy with cheese.
Read more
What sets the Korean version apart from an American corn dog is the roll in sugar straight out of the oil, which plays against the salty sausage. Ketchup and mustard usually go on top.
Ingredients
Instructions
- 1
Cut the 100 g mozzarella into pieces that fit the skewers, then freeze it for 30 minutes so it holds its shape.
Thread the 4 sausages and cheese pieces firmly onto the wooden skewers.
- 2
Mix 200 g pancake mix with 150 ml water, adding the water gradually.
The batter should be thick enough to fall slowly from a spoon, not run off the skewers.
- 3
Pat the skewers dry, then coat them with a thick layer of batter.
Cover all the way to the ends, because gaps can let the melted cheese leak out during frying.
- 4
Roll each battered skewer in 100 g panko until the surface is fully covered.
Press gently so the crumbs stick, but do not squeeze hard enough to thin the batter.
- 5
Heat 500 ml frying oil to 170C, then lower in the skewers.
Keep the heat at medium and turn them for 4 to 5 minutes, until the crust is evenly golden and crisp.
- 6
Remove the fried hot dogs and drain them on a rack.
Roll evenly in 2 tablespoons of sugar while hot and serve immediately while crisp.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Chicken Parmesan
mozzarella cheese, panko breadcrumbs
Meatball Sub
mozzarella cheese, panko breadcrumbs
Korean Mozzarella Cheese Sticks
mozzarella cheese, panko breadcrumbs