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Learn How To Make Korean Corn Dogs 4 Ways:
Original Corn Dogs
Mozzarella Cheese Corn Dogs
CRUNCHY Ramen Crusted Corn Dogs
Potato Covered Corn Dogs
TWO Sauces: Spicy Ketchup & Creamy-Spicy-Garlicky Sauce
PLUS: Corn Dog Mukbang/핫도그 먹방/Eating Show
Corn Dogs are called Haut-Doh-Ghu 핫도그 in Korea.
🌱Vegan-Friendly Ingredient Substitutions Included🌱
Corn Dog (핫도그) is one of the most popular Korean Street Foods/Snacks that has been around for decades. I grew up eating corn dogs every time my grandmother took me grocery shopping at the local market (called "SheJang" 시장), usually in a semi-outdoor/indoor set up where many vendors gather to sell their products. And, at SheJang/시장, there are always snack vendors that sell yummy treats or quick simple meals. Corn Dogs (핫도그) was always one of the most popular snack vendors. I can still smell and remember the sounds of the wet batter going into the pot of oil. The sweet batter sizzling in oil and perfuming the air.
Corn Dogs in Korea has evolved into much more than a simple wet batter-dipped corn dog served with ketchup. Now, there are many chain restaurants that specialize in Corn Dogs, and their menu selection is vast and so creative! Yup, if you can imagine the toppings, you'll find it on their menus. In addition, many of these chains have developed bread-dough recipes, instead of the traditional wet-batter to cover the hot dogs. The result is that with the bread-dough, the corn dog crust comes out less oily, and the breading tastes pillowy and soft, as to suppose to the wet batter with a heavier taste.
Some of these Corn Dog restaurants also make "rice-cake" bread dough, intended to taste a bit chewy, like rice cakes (tteok/떡). The recipe is provided below for those interested in trying this rice-cake bread dough.
Today's corn dog recipe includes this bread-dough crust recipe. Personally, I prefer this bread-dough method over the wet batter, not only for its less oily, light, and pillowy breading taste, but it also saves so much on not wasting the excess wet batter one needs to make, to evenly coat the last hot dog.
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NOTICE OF ERROR: Tobasco is accidentally spelled as Tobacco (darn auto-spell and my oversight during the final review). Obviously, tobacco is not for food consumption.
CORRECTION: Ketchup + Tobasco = ❤️
Below, you'll find:
Suggested Video Recipes
Ingredient List
Ingredient & Suggested Kitchen Product Links
Recipe Instruction
BONUS: What do you do with the used frying oil???
I would love to hear from you! Please comment below or just simply say "Hi 👋". If you have any recipe requests, please do let me know.
Please post a photo of your Korean Corn Dogs when you make them and TAG @ModernPepper on your social media. I would love to see your Corn Dog/Haut-Doh-Ghu 핫도그 creation!
Looking forward to making more Korean food together.
Cheers,
Helen
Videos Included In Today's Fried Chicken Video Recipe & More:
(Click To View)
Korean Fried Chicken Wings (NEW) Non-Spicy & SPICY Korean Fried Chicken Recipe (양념치킨)안매운 + 매운 양념치킨소스
INGREDIENTS:
(Serving Size: 4 Corn Dogs/핫도그 4개 만들기)
🌱Vegan-Friendly Ingredient Substitutions🌱
Kosher Beef Hot Dogs (🌱Vegan Hot Dogs)
Mozzarella Cheese Corn Dog/모짜렐라 치즈 핫도그
50/50 Mozzarella Cheese & Hot Dog (🌱Vegan Extra Firm Cheese or Extra Firm Smoked Tofu & Vegan Hot Dog)
Crunchy Ramen Corn Dog/라면 핫도그
Sapporo Ichiban Instant Ramen Noodle & Soup-Powder Packet/삿포로 이치반 라면
(🌱Vegan - Instant Ramen Noodle and mix the following to the broken ramen noodles: 1/8 Tsp Salt, 1/8 Tsp Garlic Powder, 1/8 Tsp Onion Powder & 1/8 Tsp Paprika)
Potato Corn Dog/감자 핫도그
1/2 Cup Potato Cubes (1/3" cubes)
1/2 Tsp Corn Starch
2 Pinches Salt/소금 2 꼬집
A light sprinkle of the following: Garlic Powder and Black Pepper
마늘가루 & 후춧가루 - 1 꼬집
Corn Dog Breading Dough Mixture/핫도그 반죽
3/4 Cup Bread Flour (AP Flour, ok)/제빵용 밀가루
1/3 Cup Warm Water/따뜻한 물 (105ºF/41ºC - 115ºF/46ºC)
1/4 Cup Corn Meal/옥수수 가루
1 Tbsp Cold Butter/차가운 버터 (이탈리아 파마산 치즈 Soy Butter)
2 Tsp Baking Powder/베이킹 파우더
1 Tsp Instant Yeast/인스턴트 이스트
1 Tsp Granulated Sugar/설탕
1/2 Tsp Kosher Salt/소금
Extra flour for dusting the dough and hotdogs/반죽과 핫도그를 덮기 위해 여분의 밀가루가 필요합니다.
Rice-Cake Breading Dough Mixture/찹쌀떡빵 핫도그 반죽
Follow the same recipe as above, except use/위와 같은 조리법을 따르십시오, 다음을 제외하고:
1/2 Cup Sweet White Rice Flour/찹쌀가루
1/4 Cup Corn Meal/옥수수 가루
1/4 Cup Bread Flour (AP Flour, ok)/제빵용 밀가루
Spicy Ketchup/매운 케첩
(Mix the following ingredients)
2 Tbsp Ketchup/케첩
1/2 Tbsp Korean Red Pepper Paste/GoChuJang/고추장
Creamy Garlicky Cheese Sauce/갈릭 크림 치즈 소스
(Mix the following ingredients)
1/3 Cup Parmigiano Reggiano (finely grated)/이탈리아 파마산 치즈 (🌱any salty cheese)
1 Tbsp Creme Fraiche/크림 프레이슈 (🌱Tofu cream cheese)
1 Tbsp Milk/우유 (🌱Rice Milk)
1/2 Tsp Korean Red Pepper Flakes - Coarse Grind/GoChuGaRu/고춧가루
1/2 Tsp Italian Parsley - finely minced/이탈리아 파슬리
1/4 Tsp Garlic Powder/마늘가루
1/4 Tsp Onion Powder/양파가루
Kosher Salt - Season to taste/소금으로 맛을 내다
Frying Oil
Peanut or Soybean Oil, but use any oil you prefer to fry with. Just make sure it retains a high temperature.
Fill the pot with about than 2/3 (enough oil so the hotdogs can float, and not sit on the bottom of the pot).
Shop MORE Korean ingredients & suggested kitchen gadgets: https://www.modernpepper.com/store
(Click To View Item)
GoChuGaRu/고춧가루 /Korean Red Pepper Flakes - Coarse
*More GoChuGaRu selections at https://www.modernpepper.com/store
INSTRUCTIONS
Using disposable Korean chopsticks, skewer the hot dogs 2/3. For the mozzarella corn dogs, skewer the hot dogs first then the block of the mozzarella cheese.
Corn Dog Breading Dough Mixture/핫도그 반죽
In a large mixing bowl, add the following ingredients (bread flour, cornmeal, salt, sugar, and baking powder) and mix well. Add the butter to the powder mixture. Using a pastry cutter (or a fork), break up the butter into small pieces. Create a small well with the powder mixture. Add the instant yeast in the well, then fill with warm water (using the 1/3 cup of warm water) to the top. Let the water and instant yeast for a few minutes/until it starts bubbling. Then using a fork, start mixing the yeast liquid with the rest of the powder mixture. Add the rest of the warm water the powder mixture, a little bit at a time. Use your hands to mold the dough, picking up the rest of the powder in the bowl.
On a clean surface, start kneading for 5 minutes. For some, depending on the flour, the temperature of the kitchen, and altitude, the wetness/dryness of the dough will vary. Even if the dough is wet/sticky, continue kneading for 3 minutes straight. If at the end of 3 minutes, the dough is still wet, then sprinkle a little bit of flour to the dough (less than 1/4 tsp at a time) and knead. By the end of 5 minutes of kneading, the dough should be soft, moist to touch, but not sticking to your hands. Place the dough back in the mixing bowl. Cover with a plastic wrap, cover with a kitchen towel and place it on your kitchen counter (away from a drafty area). Let the dough rest until it doubles in size.
Wrapping The Corn Dog Dough On The Hot Dogs
Once the dough has doubled in size, place it on a clean surface, and flatten out the dough. Cut into four equal sections (if you prefer a thicker bread crust to your corn dogs, then cut into 3 equal sections). Lightly dust the working area, place each dough and roll it out into a rectangle shape (slightly longer than the hot dog and wide enough to wrap).
Gently dust the skewered hot dogs with flour. Make sure to dust off excess flour. Then place it on the rolled out dough, wrap and seal it (as shown in the video). Poke to release any trapped air bubbles. Hand-roll the dough wrapped hot dog to create an even wrap. Place the dough wrapped hot dogs on a place, cover with a plastic wrap, and let it rest in the refrigerator for 15 minutes.
Crunchy Ramen Corn Dog/라면 핫도그
Place the dried ramen in a plastic bag. Break up the ramen into crumbles using a rolling pin. Add the soup powder packet then shake the bag to coat the ramen crumbles with the powder mixture. Place the ramen crumbles on a plate. Gently press the ramen crumbles on the dough wrapped hot dogs (as shown in the video).
Potato Corn Dog/감자 핫도그
Mix the ingredients listed above with the cubes potatoes. Place the potato cubes on a plate. Gently press the dough wrapped hot dogs on the potatoes. Gently press the potato cubes on the dough. Poke a hole to release any air pockets, then press and seal.
Heating Up Frying Oil
Using a heavy bottom pot, pour the frying oil, less than 2/3 of the pot. You want to use a big enough pot so that the oil-filled to less than 2/3 will be deep enough for the corn dogs sticks to be fully submerged in oil.
Use a fryer thermometer (aka candy thermometer) to make sure the oil is heated to 350º Fahrenheit (approximately 175º Celsius). The goal is to maintain 350º Fahrenheit (approximately 175º Celsius) throughout the entire frying period. This is to ensure that the exterior of the corn dog is crispy (without burning), while the internal cooks thoroughly. Adjust the stove temperature to maintain 350 Fahrenheit.
These corn dogs will cook fast (3 to 5 minutes). Once the exterior is light brown, place it on a cooling rack for 5 minutes to rest. Then enjoy them with the two sauces above.
Make More Corn Dogs & Freeze
The recipe above is for a small batch, but double or triple the recipe and make more corn dogs. Corn dogs freeze well. Once the corn dogs are cooled down to room temperature, double/triple wrap each one with plastic wraps. Then into a freezer bag and freeze them. When you are ready to snack on these corn dogs, bring the frozen corn dogs to room temperature, and reheat in a toaster oven for 5 minutes or so. Then let it sit in the toaster oven for another 3 minutes or so, so the inside is nicely warmed up.
Bon Appétit😋
BONUS: What do you do with the used frying oil???
Option 1: Fry multiple dishes using the same oil
OR
Option 2: Filter and store the oil away
Fry Multiple Dishes
Can't just throw away the oil after just one fry. For me, I don't cook deep fried dishes too often, so when I do, I try to fry multiple dishes within a few days or week. I actually fry double the amount of corndogs than above and freeze half of the batch for later consumption. Once the fried corndogs comes to room-temperature, I double wrap each corndog with plastic wraps. Then place the plastic wrapped corndogs in a large freezer bag, and store it in the freezer. When I'm ready to eat my corndogs that are in the freezer, I let it defrost in the refrigerator over night/12 hours or so. Then I place the corndogs on a baking racking and heat it up in the oven, at 275/300 ℉ for about 2/25 minutes/until the internal temperature of the corndogs is 165 ℉. (Make sure to preheat to oven first!)
TIP: Always-always filter the used oil, using a fine mesh filter/strainer, before frying another dish.
I also fry Korean Chicken (whole chicken cut up into pieces), and Korean Chicken Wings using the same frying oil, and follow the same freezing and reheating methods as above (might need to reheat the chicken 5 to 10 minutes longer). So, after about 3 to 4 frys of dishes, I throw the oil away. Of course, bring the oil to room-temperature first, pour in multiple bagged compost bags, place it in a brown paper bag, and discard in a compost bin.
Filter & Store The Oil Away
If you are not ready for frying another dish, bring the oil to room temperature. Using a fine mesh filter strainer twice or until you don't see any food residue in the oil.
Store the filtered oil in a glass gar and store it in a cool part of your kitchen cabinet (away from any heat source and sun).
TIP: Reuse the filtered oil within a month
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