Classic Korean Corn Dog
Traditional dish · Korean
A beloved Korean street food featuring a hot dog coated in a slightly sweet, chewy batter, deep-fried to golden perfection, and often rolled in toppings like granulated sugar or potato cubes.
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Ingredients
- Hot dogs8
- Wooden skewers8
- All-purpose flour1 cup
- Cornmeal1/2 cup
- Sugar2 tbsp
- Baking powder1 tsp
- Salt1/2 tsp
- Milk3/4 cup
- Egg1
- Vegetable oil, for frying3-4 cups
- Granulated sugar, for coating (optional)1/4 cup
- Potato cubes, for coating (optional)1/2 cup
Steps
- 1
Insert a wooden skewer into each hot dog.
- 2
In a large bowl, whisk together flour, cornmeal, 2 tbsp sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together milk and egg.
- 4
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
- 5
Heat about 3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- 6
Dip each hot dog into the batter, ensuring it's fully coated. Let excess batter drip off.
- 7
Carefully place the battered hot dogs into the hot oil, one at a time. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
- 8
Remove the corn dogs from the oil and place them on a wire rack to drain.
- 9
While still warm, roll the corn dogs in granulated sugar or press potato cubes onto the batter, if desired.
- 10
Serve immediately.
