Korean Corn Dog

These Korean street-food style corn dogs are covered in a french fry batter then deep fried to golden, crunchy perfection.

I first got turned onto Korean-style corn dogs at an outdoor food market, Smorgasburg LA. As soon as I saw the stand I bought one and it was definitely love at first bite!

One of my favorite varieties is the French fry coated Korean corn dog. It’s very popular on the streets of Seoul, but looks exactly like something you’d find at an American state fair.

Since we love to make deep fried recipes, we thought we’d try our hand at this legendary street food. We used frozen French fries as a shortcut, making this recipe incredibly simple!

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Tools You’ll Need

• For frying, you’ll need either a deep pot and thermometer or a deep fryer.
• Popsicle Sticks or pointed wooden sticks are necessary to skewer to the hot dogs.

Ingredients

• Oil – You’ll want to use an oil that’s good for frying. I like to use canola or peanut oil.
• Hot dogs – You can use any kind of hot dog you prefer. I find that long skinny ones work better than the thicker kind.
• Fries – Frozen fries make this recipe a breeze. I used crinkle cut fries, but you can use any kind you prefer.
• Corn meal – I used a yellow corn meal that was finely ground.
• Sugar – Just your average white granulated sugar.
• Baking powder – Baking powder is a leavening agent and helps to “puff” out the corn dog batter.
• Flour – I used all-purpose white flour.
• Egg – Eggs help keep batter together. I used a large egg.
• Milk – Whole milk is used for the batter.
• Vinegar – We need the vinegar to add to the milk and make it thicker.
• Salt – Use regular table salt.

Tips

• If not using a deep fryer, be sure to use an oil thermometer.  If the oil is too hot the corn dogs can burn on the outside and the inside may not be cooked.  If the oil is too cold, the corn dogs can absorb grease making them heavy.
  
• Make sure the hotdogs are very dry before you begin.  If they are damp, the batter will just slide off.
  
• Chilling your batter for 10 minutes before using is important.
  
• Put the batter in a tall glass, this will make it easier to coat the entire hot dog.
  
• The fries are a bit tricky, but so worth it.  You will need to work one by one and quickly once you dip the corndog in fries, don’t try and turn them, just press fries on top and the sides.  Scoop under corndog with your hands and gently place in the oil, careful not to touch hot oil with your hands and don’t drop it in causing oil to splash.  

More Fried Recipes

• Funnel Cake Ice Cream Sandwiches
• Chicken Fried Pickles
• Deep Fried Pop-Tarts
• Flamin’ Hot Mozzarella Cheese Sticks

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