Korean Corn Dogs Recipe

Prepare the yeasted dough. In the bowl of a stand mixer or a large bowl, whisk together the bread flour, rice flour, sugar, cornstarch, salt and instant yeast. 

Whisk the egg and water together until well combined. Add it to the flour mixture. Stir until a shaggy dough forms. 

Knead with the dough hook attachment or your hands until a sticky dough forms, about 1-2 minutes.

Transfer the dough into a shallow rectangular container and cover with plastic wrap. Let rise until doubled in size, about 1 hour.

While the dough is rising, prepare the skewers. Cut each hot dog in half crosswise, creating six halves. Cut six rectangular cubes of mozzarella that are similar to the width and height of the hotdog halves. Using 7-inch long, thick and sturdy skewers, skewer the hot dog slice first, with the cut side facing up, halfway down the skewer. Skewer a mozzarella cheese cube on top of the hot dog. Repeat with the remaining hot dogs and cheese. Transfer the skewered hot dog and mozzarella cheese into the freezer while the dough finishes rising. (See notes 1.)

When the dough has risen, prepare the frying station. Fill a large heavy-bottomed pot or a Dutch oven with 2-3 inches of oil. Preheat the oil to about 340°F. In a wide shallow bowl, add the panko breadcrumbs. In a second wide shallow bowl, add the cubed fries. In a third shallow bowl, add the crushed ramen noodles. Lightly dust the prepared skewers with potato starch. 

Dip each of the prepared skewers into the risen dough. Roll the dough around the skewer, creating a thin layer. Make sure the cheese end is thoroughly covered. Pinch off the excess dough. 

For the Korean cheese corn dogs, roll the corn dogs into the panko bread crumbs, making sure it is thoroughly coated.

For the potato Korean corn dogs, roll the corn dogs into the cubed french fries, coating the surface with the cubes.

Finally, roll the Korean potato corn dogs into the panko, coating any bits of dough that are exposed. 

For the ramen Korean corn dogs, roll the corn dogs into the crushed ramen, coating the surface with ramen.

Finally, roll the ramen Korean corn dogs into the panko, coating any bits of dough that are exposed.

Fry the corndogs, turning every few minutes until the entire corn dog is golden brown and crisp.

Dust the Korean cheese corn dogs with a sprinkling of granulated sugar. Serve the Korean hot dogs immediately to relish the cheese pull. Enjoy with a drizzle of ketchup and mustard.