What Is A Korean Corn Dog?
Korean corn dogs or Korean hot dogs are popular local street food, typically made of sausages or mozzarella cheese (or both together) on sticks wrapped with yeasted batter and coated with Panko breadcrumbs then deep-fried to golden. They are then dusted with sugar and drizzled with ketchup and yellow mustard.
Variations Korean Corn Dog
The most well-known variation is the ‘gamja-hotdog‘ (gamja=potato or french fries) wherein, aside from the usual coating, the corn dog is also covered with french fries bits.
There is also the mozzarella cheese corn dog, where a thick mozzarella stick is used, instead of a sausage. If you can’t decide between the two, you can have them both in one. Cut the hotdog in half and place it on a skewer, then place the mozzarella stick next.
It is not limited to sausages and mozzarella, other variations use spam, (injneolmi) rice cake, fish cakes, squid, and cheddar cheese
The same goes with the coating, aside from panko and french fries, other options can be crispy rice and ramen noodles.
Frequently Asked Questions Korean Corn Dog
What type of sausage to use?
You can use any type of hotdog or sausage you like. Beef, pork, chicken, combination, spicy, cheesy, or even veggie if you are on a vegan diet.
Can I use dry active yeast?
Yes, make sure to hydrate it first in warm water for a few minutes or until foamy before using it.
What can I use instead of yeast?
You can still make Korean corn dogs without yeast. Just add 3 teaspoons of baking powder. Skip the resting period for the batter.
I do not have Panko, what else can I use?
Although it will not have the same texture, regular breadcrumbs will also work. You can also try crushing crackers, toasted bread, tortilla or other chips.