Famous Korean Corn Dog Recipe | Korean Street Food [Vegan]

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious alternative.

vegan hot dogs

🥗Healthier: homemade lentil or chickpea hot dogs

💰Cheaper: regular hot dogs

Homemade options can be healthier and cheaper.

In a medium bowl combine 1 cup flour, ¾ cup cornmeal, ½ tbsp salt, 3 tbsp sugar, and 1 tbsp baking powder. Mix it well.

Whisk 1 tsp egg replacer and 1 tbsp water separately.

Pour the egg replacer mixture into 1 ¼ cups plant-based milk and whisk.

Pour the milk mixture into the dry ingredients and mix until blended.

Blanch vegan sausages for 1 minute to remove saltiness.

Cut plant-based mozzarella cheese and sausages in half and skewer them together.

Transfer batter to a flat bowl and coat the corn dogs in batter, coating thinly.

Place battered corn dog in diced potato and press the pieces onto the batter so it sticks.

Move the potato-covered corn dog to the crumbs and coat.

For noodle coating, place battered corn dog in smashed noodles and then move to crumbs to coat.

Place coated corn dogs into preheated oil and cook for 5-7 minutes until golden and crispy.

Remove from oil and place on a wire rack to cool down.

Drizzle with sugar and serve with ketchup, mustard, Sriracha sauce, or any other sauces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens