They’ll change the way you think of sweet and savory.
There’s something about the crispycornmealexterior around a hot dog that is irresistible to me.
My life was changed for the better, and I decided I had to try making them.
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What Is a Korean Corn Dog?
rectangular baking dish stir together flour, 2 Tbsp.
sugar, 1/2 tsp.
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salt, and the yeast.
Add the warm water; stir until combined.
Cover; let stand 1 hour.
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Batter will be sticky.
Fill a 12-inch skillet with 2-inch sides halfway with oil; heat oil to 365F.
Meanwhile, place hash browns in a 9-inch glass baking dish.
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Cover with waxed paper and microwave until thawed, 3 to 5 minutes; cool.
Place panko in a pie plate.
On each skewer thread a hot dog half followed by a string cheese half.
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Roll skewers in hash browns, patting to make hash browns stick.
Roll in panko to coat.
Chill batter between batches.
Carefully lower coated corn dogs into hot oil.
Cook, turning occasionally, until evenly golden brown, 8 to 9 minutes.
Transfer to a paper towel-lined baking sheet.
Sprinkle warm corn dogs generously with the 2 to 3 Tbsp.
sugar (if using).
Repeat with remaining skewers.
Drizzle corn dogs with Gochujang Ketchup and/or mustard.
Makes 10 corn dogs.
Gochujang Ketchup
In a small bowl stir together ketchup, gochujang, and soy sauce.
Store leftovers in the fridge up to one week.
confirm to cool the corn dogs completely before storing to keep them from becoming soggy.
For longer storage, freeze for up to two months.
2,000 calories a day is used for general nutrition advice.
