Chef's Table

Recipe of Corn Dogs, one of the most beloved street foods in South Korea, popular for its unique twist on the American classic. Unlike the American version, the Korean corn dog often uses not only sausage but also mozzarella cheese, potatoes, or even squid inside, coated with a slightly sweet batter and fried until golden and crisp. They are often rolled in sugar after frying and drizzled with ketchup or mustard, giving them a distinctive flavor and texture combination that has made them a global sensation.

Cooking Time:
40 minutes

Ingredients:

• 4 hot dog sausages
• 4 mozzarella cheese
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1 egg
• ¾ cup milk
• ½ tsp salt
• 1 cup panko breadcrumbs or cubed French fries (for coating)
• Oil, for deep frying
• Wooden skewers
• Granulated sugar, for dusting (optional)
• Ketchup and mustard, for serving

Recipe:

1. Insert wooden skewers into hot dogs, or into half hot dog and half mozzarella cheese stick for a half-and-half version. Pat dry with a paper towel.
2. In a bowl, mix flour, sugar, baking powder, and salt. Add egg and milk gradually, whisking until a thick batter forms (it should be sticky, not runny).
3. Pour batter into a tall glass to make dipping easier.
4. Dip skewered sausage (or sausage with cheese) into the batter, making sure it’s evenly coated.
5. Roll immediately in panko breadcrumbs or in small cubed potatoes for the potato corn dog version.
6. Heat oil in a deep pan to 350°F. Fry the coated corn dogs until golden brown and crispy, about 4–5 minutes.
7. Remove and drain on paper towels. While still warm, roll in granulated sugar if desired.
8. Drizzle with ketchup, mustard, or your favorite sauce.