Description
Enjoy irresistibly crispy Korean corn dogs featuring cheese-wrapped beef franks coated in a light yeast batter, that are rolled in tender boiled potato cubes and panko breadcrumbs, then deep-fried to golden perfection. This ultimate snack combines crunchy exteriors with melty cheese centers, perfect for a satisfying treat.
Ingredients
Scale
Hot Dogs & Cheese
- 4 pieces Beef Franks or Sausage
- 4 to 8 slices Cheese Slices
Batter
- 1 ¾ cups All-Purpose Flour
- 1 packet Active Dry Yeast
- 2 tbsp Sugar
- ½ tsp Salt
- 3 cups Water (warm)
Toppings & Coating
- 1 whole Russet Potato
- 1 tsp Salt (for boiling potato)
- 2 tbsp Cornstarch (divided: 1 tbsp for potatoes, 1 tbsp for final use)
- ½ cup Panko Bread Crumbs
For Frying
- Vegetable or Canola Oil
Condiments
- Ketchup
- Mustard
- Additional Sugar (for sprinkling)
Instructions
- Prepare the Batter: Dissolve active dry yeast and sugar in warm water and let it sit until it becomes foamy, about 5-10 minutes. In a shallow container, mix all-purpose flour and salt. Pour the yeast mixture into the flour mixture and stir until smooth. Cover and refrigerate overnight for best texture, or alternatively let it rise at room temperature for 1 hour.
- Prep Hot Dogs & Cheese: Skewer each beef frank onto a wooden chopstick to make dipping easier. Soften the cheese slices by microwaving briefly or letting them come to room temperature. Wrap each cheese slice tightly around a hot dog ensuring the seam is on the bottom. Freeze the wrapped hot dogs on a tray for 20-30 minutes to firm up for battering.
- Cook the Potatoes: Dice the russet potato into approximately ¼ inch cubes. Boil the potato cubes in salted water for 3-4 minutes until they are slightly tender but still firm. Drain, rinse in an ice bath to stop cooking, pat dry thoroughly, and toss with 1 tablespoon of cornstarch to help them adhere to the batter later.
- Assemble the Corn Dogs: Remove the batter from the fridge to warm slightly while the hot dogs freeze. Dip each cheese-wrapped hot dog into the batter, turning to coat evenly and smooth with your fingers if needed. Roll the battered hot dog in the cubed potatoes, pressing gently to stick, then roll in panko breadcrumbs ensuring all toppings stay in place.
- Fry the Corn Dogs: Heat vegetable or canola oil in a deep fryer or heavy bottom pot to 350°F (175°C). Carefully place the prepared corn dogs into the hot oil and fry for about 5 minutes, turning occasionally until golden brown and crispy. Remove them and drain on a cooling rack to maintain crispness.
- Serve: While still hot, sprinkle the corn dogs with sugar. Serve with ketchup and mustard on the side or drizzle them over the corn dogs for an authentic Korean snack experience.
Notes
- For best texture, refrigerate the batter overnight to develop flavor and lightness.
- Freezing the cheese-wrapped hot dogs before battering prevents the cheese from melting too quickly during frying.
- Boiling potatoes just until tender helps them stay crispy when fried on the surface.
- Use wooden chopsticks or skewers for easy handling and dipping in batter.
- Adjust sugar sprinkling to your preference for sweetness balance.
- Serve immediately after frying for maximum crispness.
