Making The Perfect Corn Dog (Korean vs. American)

mozzarella cheese

🥗Healthier: low-fat cheese

💰Cheaper: string cheese

String cheese is often less expensive and can provide a similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can be cheaper and lighter.

panko breadcrumbs

🥗Healthier: regular breadcrumbs

💰Cheaper: crushed crackers

Crushed crackers can provide a similar crunch at a lower cost.

hot dogs

🥗Healthier: turkey hot dogs

💰Cheaper: pork hot dogs

Turkey hot dogs are lower in fat, while pork hot dogs are often less expensive.

Heat vegetable oil in a pot to 350°F, filling it halfway or 3/4 of the way.

In a medium bowl, combine 3/4 cup fine cornmeal, 1 and 1/4 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon fine sea salt, and 2 tablespoons granulated sugar.

Whisk the dry ingredients together until thoroughly incorporated.

In a separate container, whisk together 1 large egg, 2 and 1/2 tablespoons vegetable oil, and 1 and 1/4 cup buttermilk.

Add the wet ingredients to the dry ingredients and whisk until smooth, adjusting with buttermilk if too thick.

Skewer 8 hot dogs or sausages, inserting a skewer lengthwise through each.

Pour the batter into a tall, skinny glass and dip each skewer into the batter, turning to coat.

Carefully add the coated hot dogs to the hot oil and fry for about 3 to 5 minutes, turning often until golden brown.

Remove from oil and drain on a wire rack.

For Korean corn dogs, cut 4 hot dogs in half and skewer each half with a piece of mozzarella cheese.

Place skewers in the refrigerator to keep cold.

Prepare the yeasted batter by mixing 1 cup warm water with 1 teaspoon instant yeast and letting it sit.

In a medium bowl, combine 1 and 1/2 cups all-purpose flour, 1/2 teaspoon fine sea salt, and 3 tablespoons granulated sugar, then add the yeast mixture and whisk until smooth.

Cover with plastic wrap and let rise for 30 minutes.

Peel and cube 2 russet potatoes, boil in salted water for 2 to 3 minutes, then drain and cool in the refrigerator.

Make the gochujang mayo by mixing 1/2 cup mayonnaise, 1/4 cup sriracha, 1 tablespoon gochujang, 1 tablespoon honey, 1 teaspoon rice vinegar, and 1 teaspoon toasted sesame oil.

Dunk the cheesy dog in the yeasted batter, roll in cooled potatoes, then coat in 3 and 1/2 cups panko breadcrumbs.

Fry the coated dogs in hot oil until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens