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Home Koreaanse hotdog (Korean Corn Dog)

Snack Korean Street food Frying Cheese Quick Party

The Korean hotdog has little to do with the classic hot dog bun. This is a sausage or piece of mozzarella on a stick, dipped in a light batter, rolled in panko breadcrumbs and fried until it crackles when you bite into it. Street food at its best, and you can make them at home. For the perfect result you need a good airfryer & deep fryer that brings the oil up to temperature quickly. That way you get that golden, crispy crust that keeps the cheese inside nicely melted.

x_ckl_recipe_markerKorean hotdog (Korean Corn Dog) The Korean hotdog is a true street snack with a crispy crust of batter and panko, filled with a juicy sausage or melted cheese. Fry them golden brown and serve with your favorite dipping sauce. How to make a Korean hotdog (Korean Corn Dog)? Snack Korean 4 servings 15 min 20 min

Alternately skewer the hot dog sausages and mozzarella cubes on wooden skewers. Pat them dry well with paper towels so the batter adheres properly.
Make the batter: mix the flour, cornmeal, sugar, baking powder and salt in a bowl. Add the egg and milk and stir until a smooth, slightly sticky batter forms. The batter should be thick enough to cling to the skewer.
Preheat the deep fryer to 170 degrees Celsius. Use enough oil so the hotdogs can be fully submerged.
Dip each skewer completely into the batter and let the excess drip off. Then roll the skewer in the panko breadcrumbs and press lightly.
Fry the hotdogs for 3 to 4 minutes until golden brown. Turn them a quarter turn halfway through so they brown evenly. Work in small batches so the oil temperature stays stable.
Let the hotdogs drain briefly on paper towels. Immediately sprinkle them with a little sugar and serve with sriracha mayonnaise or ketchup.

Snack Korean Street food Frying Cheese Quick Party 4 hotdog sausages (halved or whole, depending on the skewers) 150 g mozzarella, cut into 3 cm cubes 4 wooden skewers 120 g all-purpose flour 40 g cornmeal 1 tbsp sugar 1 tsp baking powder 1/2 tsp salt 1 egg 120 ml whole milk 100 g panko breadcrumbs 1 tbsp sugar (for sprinkling after frying) Sriracha mayonnaise or ketchup, to taste Frying oil (e.g., sunflower oil) Deep fryer Wooden skewers Mixing bowl Whisk Paper towels Kitchen thermometer Air Fryer & Deep Fryer air-fryer-deep-fryer Mixing Bowl mixing-bowl Whisks whisk Skewer skewer Hendi Deep Fryer Kitchen Line - 3000 W - 4 Liter Hendi Frituurpan BerlingerHaus Airfryer XL Matt Anthracite - with Viewing Window - 5 Liters - 1400W BerlingerHaus Airfryer BerlingerHaus Airfryer XXXL Matte Anthracite - with Viewing Window - 8 Liters - 1650W BerlingerHaus Airfryer Crispy karaage chicken with yuzu mayo foodies-krokante-karaage-kip-met-yuzu-mayo Crispy air fryer gyoza with soy dip foodies-krokante-airfryer-gyoza-met-sojadip Groningen egg ball from the air fryer foodies-groningse-eierbal-uit-de-airfryer Apple soufflé bun foodies-broodje-appelsouffle

Recipe

Korean hotdog (Korean Corn Dog)

The Korean hotdog is a true street snack with a crispy crust of batter and panko, filled with a juicy sausage or melted cheese. Fry them golden brown and serve with your favorite dipping sauce.

Course	Snack
Kitchen	Korean
Servings	4 servings

Preparation time

Preparation time	15 min
Total	20 min

Equipment

Deep fryer
Wooden skewers
Mixing bowl
Whisk
Paper towels
Kitchen thermometer

Ingredients

4 hotdog sausages (halved or whole, depending on the skewers)
150 g mozzarella, cut into 3 cm cubes
4 wooden skewers
120 g all-purpose flour
40 g cornmeal
1 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1 egg
120 ml whole milk
100 g panko breadcrumbs
1 tbsp sugar (for sprinkling after frying)
Sriracha mayonnaise or ketchup, to taste
Frying oil (e.g., sunflower oil)

How to make a Korean hotdog (Korean Corn Dog)?

Alternately skewer the hot dog sausages and mozzarella cubes on wooden skewers. Pat them dry well with paper towels so the batter adheres properly.
Make the batter: mix the flour, cornmeal, sugar, baking powder and salt in a bowl. Add the egg and milk and stir until a smooth, slightly sticky batter forms. The batter should be thick enough to cling to the skewer.
Preheat the deep fryer to 170 degrees Celsius. Use enough oil so the hotdogs can be fully submerged.
Dip each skewer completely into the batter and let the excess drip off. Then roll the skewer in the panko breadcrumbs and press lightly.
Fry the hotdogs for 3 to 4 minutes until golden brown. Turn them a quarter turn halfway through so they brown evenly. Work in small batches so the oil temperature stays stable.
Let the hotdogs drain briefly on paper towels. Immediately sprinkle them with a little sugar and serve with sriracha mayonnaise or ketchup.

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The key to a perfect Korean hotdog is a stable frying temperature of 170 degrees. Too cold and the batter soaks up oil; too hot and the outside burns before the cheese melts. A deep fryer with good temperature control gives you exactly that control. Work in small batches and you'll achieve that crispy result every time.

Feel free to play with the filling: ramp up the fun with a mix of sausage and cheese on one skewer, or try a cube of cheddar for a different flavor. After frying, try sprinkling the hotdogs with smoked paprika or cayenne pepper if you like an extra kick. Serve them immediately — they're best when hot.

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