This Korean corn dog recipe is a copycat of Korean corn dog and Korean mozzarella dogs from Korean street food. The corn dogs are coated in a yeast batter with panko and fried till golden brown. Paired with cheesy, stretchy mozzarella, Korean corn dog is like the perfect mesh between a corn dog and mozzarella stick!
Sprinkle the active dry yeast over the warm water and give it a stir. Set it aside for a few minutes to let the yeast dissolve.
In a shallow pan (like a pie dish or Pyrex container), mix together the flour, sugar, and salt. Once the yeast has completely dissolved into the water, pour the mixture into the flour mix. Stir the batter together until no more dry flour is visible. Cover the pan with plastic wrap or a lid and let the dough proof in a warm area for about 45 minutes or until doubled.
Once the yeast has dissolved, pour the water into the flour mixture. Mix the batter until no more dry flour is visible. Cover the yeast batter and let it proof in a warm area until doubled, about 45 minutes.
For the Korean corn dogs:
Once the yeast batter has doubled, preheat the fryer to 350°F or prepare a pot with 3 to 4 inches of oil heated to 350°F.*If frying in a pot, make sure the pot is wide enought to accommodate the entire corndog and skewer.*
Cut the mozzarella block into 8 pieces, each around 2½ inches long and around the same thickness as the hotdogs. Assemble the hotdog and mozzarella onto the skewers. The hotdog should be the bottom half while the cheese is on the top half.*Feel free to assemble your skewers ahead of time and keep it refrigerated until needed. We highly recommend keeping the cheese cold for easy battering and frying.*
Dip the tip of the skewered corn dog into the yeast batter and start turning the skewer in one direction until the entire skewer is evenly coated. Make sure there's no patches of batter that are too thick or thin.*Refer to the post for photo references. Also, you can use a fork or a pair of kitchen shears to help wrap the batter around the skewers.*
Place the battered corn dog on the panko. Use your hands to gently pack the panko on the corn dog. Carefully place the corn dog into the hot oil and fry for about 5 minutes, or until it's golden brown and crispy.*We recommend battering and frying one to two corn dogs at a time until you get comfortable with the process. If you batter all of the corn dogs at one time, it is very likely that the batter will come off or become very uneven.*
Remove the corn dog from the oil and let it cool on a wire rack or paper towel for a couple of minutes. Repeat the battering and frying process until the remaining corn dogs are complete.
Enjoy the cheesy corn dogs while they're hot! Try them with some ketchup and/or yellow mustard for some extra tang.
Notes
Please refer to the post above for step by step photo, tips, and FAQs!
Coat the corn dogs well. Make sure the corn dogs are well coated with batter and panko to ensure that the mozzarella doesn't leak while frying.
Make the yeast batter is close to doubled before using. Gluten development is crucial for properly battering Korean corn dogs. So make sure to let the yeast do its job and let it proof well before using.
Fry at the correct temperature. Try your best to maintain the oil temperature at 350°F when frying. If the oil is too hot, the corn dogs will brown too fast before the batter gets cooked. If the oil is not hot enough, the batter will not be cooked enough before the mozzarella starts to melt, which means the cheese will ooze out.