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Spicy Sausage Korean Corn Dog
80% authentic · Korean-inspired
A flavorful twist on the Korean corn dog, using a spicy sausage and incorporating gochugaru (Korean chili flakes) into the batter for a kick.
Ingredients
- Spicy sausages (e.g., chorizo or spicy kielbasa)4
- Wooden skewers4
- All-purpose flour1 cup
- Cornmeal1/4 cup
- Sugar1 tbsp
- Baking powder1 tsp
- Gochugaru (Korean chili flakes)1-2 tsp
- Salt1/4 tsp
- Milk3/4 cup
- Egg1
- Vegetable oil, for frying3-4 cups
- Spicy mayonnaise, for drizzling (optional)to taste
Steps
- 1
Insert a wooden skewer into each spicy sausage.
- 2
In a large bowl, whisk together flour, cornmeal, 1 tbsp sugar, baking powder, gochugaru, 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. The batter should be thick.
- 5
Heat vegetable oil in a deep pot to 350°F (175°C).
- 6
Dip each sausage into the batter, ensuring it is fully coated.
- 7
Carefully fry the battered sausages in the hot oil for 4-6 minutes, turning occasionally, until golden brown and cooked through.
- 8
Remove from oil and drain on a wire rack.
- 9
Drizzle with spicy mayonnaise, if desired, and serve immediately.
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