Korean Corn Dogs Recipe By Tasty Recipes

KOREAN CORN DOG RECIPE

Steps:

• Cut the sausages and mozzarella cheese into 4cm width pieces.
• On a baking tray or plate, spread the panko breadcrumbs and chopped fries on opposite sides.
• Arrange the sausages and mozzarella cheese sticks onto skewers. You can make mozzarella corn dogs by just using the cheese and not the sausage.
• In a bowl, mix together your dry ingredients and slowly incorporate the milk and egg. If your batter seems too thick, add more milk in 20 ml increments. You want a thick and sticky consistency. The batter should stick to the skewers and not drip off easily. Place the mixture in a glass.
• Dip your skewers into the glass of thick batter.
• Remove the excess and roll in the panko breadcrumbs or chopped fries. A mixture between the two will also work well. Press the breadcrumbs and or chopped fries gently to help the coating stay on the skewers.
• Deep fry these at 160-170 degrees for 3-5 minutes. Only fry 2-3 skewers at one time to make sure the temperature of the oil stays consistent.
• Leave to cool before sprinkling sugar and adding condiments.

MINI CORN DOGS RECIPE BY TASTY

Steps:

• In a medium sized mixing bowl, whisk together dry ingredients.
• Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
• Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
• Preheat oil to 350ºF (180ºC).
• Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
• Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
• Dry off excess oil with paper towels.
• Serve with side of veggies or fruit.
• Enjoy!

KOREAN-INSPIRED CORN DOGS WITH BOOM BOOM SAUCE

Steps:

• Fill a large Dutch oven halfway with canola oil. Heat to 325 degrees F over medium heat. Place a wire rack in a rimmed baking sheet. Preheat the oven to 200 degrees F.
• While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes.
• Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add another tablespoon or two of water if the mixture gets too thick. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes.
• To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Roll the battered dog in the panko, then drop it in the hot oil. You can fry 4 to 5 at a time. Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
• Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
• When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Serve warm.
• Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. Transfer into a squeeze bottle (if desired). Refrigerate until ready to use.

KOREAN CORN DOGS RECIPE BY TASTY

Steps:

• Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
• Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
• Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
• Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
• Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
• Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
• For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
• For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
• For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
• Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
• To serve, drizzle ketchup and mustard over the corn dogs.
• Enjoy!

KOREAN STREET FOOD-STYLE POTATO HOT DOGS RECIPE BY TASTY

Steps:

• Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center, add the egg and milk, and whisk until smooth. Transfer the batter to tall glass, then chill in the refrigerator until ready to use.
• Make the potatoes: Dice the potatoes into ¼-inch cubes, then transfer to a large bowl and cover with cold water. Soak for 1 hour to remove excess starch, then drain.
• Bring a medium pot of water to a boil. Add the potatoes and blanch for 3-4 minutes, until cooked ¾ way through. Drain and rinse with cold water. Pat the potatoes dry and transfer to a bowl. Sprinkle the flour over the potatoes and toss to coat.
• Make the cheese dogs: Heat 4-5 inches of vegetable oil in a large pan over medium heat until the temperature reaches 350°F (180°C).
• Cut each hot dog in half crosswise.
• Cut the mozzarella block into 4 rectangles to match the size of the hot dog halves.
• Thread a hot dog half and a cheese stick onto each wooden chopstick. Lightly coat in flour.
• Transfer the potatoes to a plate or baking sheet. Add the panko bread crumbs to a separate plate or the same baking sheet.
• Dip a cheese dog in the batter to coat fully, then place on the potatoes, packing tightly to adhere. Coat in the panko bread crumbs. Repeat with the remaining cheese dogs.
• Fry the potato hot dogs, 2 at a time, in the hot oil for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer to a paper towel to drain.
• Sprinkle the potato hot dogs with sugar and drizzle with ketchup.
• Enjoy!