Korean Corn Dog
한국식 콘도그
It is a Korean street snack (Korean corn dog) made by coating sausages or mozzarella cheese in batter, frying them, and then sprinkling them with sugar. It is a K-street food that has become a global sensation due to various variations like coating the outside with potato cubes, ramen crumbs, or panko (bread crumbs) before frying.
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Flavor
The contrast between the crispy exterior and the stretchy cheese or salty sausage inside is key, and the sweet-and-savory (Sweet-and-savory) combination of the sugar coating and ketchup/mustard blends together.
Cooking Tips
To prevent the batter from dripping off, lightly coat the sausage or cheese with flour first. Skewer it on a wooden stick, dip it into a tall container of batter to coat, and fry in 170~180°C oil until golden brown. Roll it in sugar immediately after frying and drizzle with ketchup and mustard in a zigzag pattern to achieve the authentic street vendor style.
Substitutes
Authentic batter uses yeast, but you can easily make it with pancake mix or hot dog mix. Mozzarella string cheese and frankfurter sausages are the standard, and for the exterior, you can use ramen or cereal crumbs, or diced potatoes or sweet potatoes as a variation instead of panko.
Brands
(Sausage) Johnsonville·Sangha, (Cheese) Mozzarella String Cheese, (Breadcrumbs) Panko.
Where to buy
Asian markets, large supermarkets (corn dog mix/panko), Amazon.
Storage
It is best eaten immediately after frying. If you have leftovers, store them in the refrigerator for up to 2 days, and reheat in an air fryer or oven to maintain the crispiness and the stretchiness of the cheese (using a microwave will make it soggy).
Related
Cheese hot dog, potato hot dog, Myeongrang Hot Dog, croquette.
FAQ
Q. What is the difference between American corn dogs and Korean corn dogs?
A. The American version uses cornmeal batter and only contains sausage, whereas the Korean version uses a flour-and-yeast batter, includes cheese, is coated in sugar, and features various toppings like potatoes or ramen.