Cheesy Korean Corn Dogs (Print Version)
# Ingredients:
→ Batter
01 -
2 teaspoons Instant Yeast
02 -
1 cup Lukewarm Water
03 -
1¾ cups All-Purpose Flour
04 -
½ teaspoon Coarse Salt
05 -
1 tablespoon Granulated Sugar
06 -
½ to 1 cup Breadcrumbs (Panko)
→ Fillings
07 -
3 Hot Dogs (Halved)
08 -
8 oz Cheese Block (Sliced as wide as hot dogs)
→ Toppings
09 -
1 bag Crushed Chips
10 -
⅓ cup Mayo or Nacho Cheese Sauce
11 -
Ketchup
12 -
Mustard
13 -
Granulated Sugar
# Instructions:
01 -
Combine sugar, yeast, and warm water. Wait 5-10 minutes for it to foam up. Stir in flour and salt. Cover the bowl and leave it to rise for an hour.
02 -
Slice the hot dogs into halves, and cut the cheese to match their size. Skewer them on wooden sticks or chopsticks. Keep in the fridge till your dough is ready.
03 -
Preheat oil to 350°F. Lay breadcrumbs on a plate. Dunk your skewers into the batter, completely covering everything. Roll them in the breadcrumbs till fully coated.
04 -
Fry the coated skewers for about 1½ minutes each side or until golden crispy. Take them out and set them on a rack to cool.
05 -
Top it with mayo or cheese if you want. Roll them in crushed chips, sprinkle sugar on top, and enjoy with ketchup or mustard.
# Notes:
01 -
Let cheese warm to room temperature—it’ll be easier to skewer.
02 -
Fry right after battering so they hold their shape better.
03 -
Smash chips while waiting for dough to be ready.