Korean Corn Dogs with Dragon Cheese
A corn dog is a popular street food made by coating a sausage in batter and frying it until crisp. While American corn dogs use a soft, doughnut-like batter, Korean corn dogs take a different approach with yeasted flour and a crunchy panko coating for extra texture.Korean corn dogs also incorporate sugar in the batter and as a topping, creating a sweet-and-savoury combination that’s a hallmark of Korean cuisine. They are often topped with diced potatoes or crumbled ramen noodles for an added crunch, but in this recipe, frozen French fries provide a quicker, easier alternative.Traditionally filed with mozzarella cheese and/or Frankfurter sausages, fish cakes, and rice cakes, my take on the classic Korean corn dog recipe adds a tangy twist with Dragon Mature Welsh Cheddar. Serve with umami-rich gochujang mayo or classic ketchup and mustard for a satisfying snack.
Servings 4 corn dogs
Calories 661kcal
Cost £2
Equipment
- 4 disposable wooden skewers around 20cm long
- deep fat fryer optional
- digital thermometer optional, if not using a deep fat fryer
Ingredients
For the Korean corn dogs
- 120 g Dragon Mature Welsh Cheddar
- 1 packet active dried yeast around 2 tsp
- 4 tbsp white sugar
- 250 ml warm water
- 250 g plain flour
- 1/2 tsp salt
- 1 Frankfurter sausage patted dry
- 200 g frozen French fries no need to thaw
- 25 g cornflour
- 75 g panko breadcrumbs arranged on a plate
- Vegetable oil for frying approx. 2 litres
For the gochujang mayonnaise
- 2 tbsp mayonnaise
- 2 tsp gochujang
Instructions
- Mix the yeast, sugar, and warm water in a container wide enough to dip skewers. Combine the flour and salt in a separate bowl. Once the yeast mixture foams slightly, stir it into the dry ingredients. Cover and let it rise for at least 1 hour.1 packet active dried yeast, 4 tbsp white sugar, 250 ml warm water, 250 g plain flour, 1/2 tsp salt
- Meanwhile, cut the cheese into four rectangular pieces. Cube two of the rectangles, leaving the other two intact. Slice the Frankfurter in half, then cut one half into quarters and the other half into two equal pieces.120 g Dragon Mature Welsh Cheddar, 1 Frankfurter sausage
- Thread the halved sausage pieces and rectangular cheese onto two skewers, alternating between sausage and cheese. For the other two skewers, alternate cubed cheese and sausage, finishing with cheese on top.120 g Dragon Mature Welsh Cheddar, 1 Frankfurter sausage
- Dice the French fries and toss with the cornflour. Roll each skewer lightly in plain flour, dip it into the batter using a twisting motion, and coat evenly. Roll the batter-coated skewer in the diced fries, pressing lightly to help them stick, and then coat with panko breadcrumbs. Freeze for 20 minutes.200 g frozen French fries, 25 g cornflour
- Heat the oil to 190°C (350°F) in a deep-fat fryer or skillet. Fry the corn dogs for 3–5 minutes, turning occasionally if using a pan, until golden brown. Drain on a rack or kitchen towel and let cool for 5 minutes.Vegetable oil for frying
- Mix the mayonnaise and gochujang until smooth.
- Roll the fried corn dogs in the remaining sugar and drizzle with gochujang mayonnaise, or serve it as a dipping sauce.4 tbsp white sugar, 2 tsp gochujang, 2 tbsp mayonnaise
Notes
• Ensure the batter sticks: Lightly dust the cheese and sausage skewers with plain flour before dipping them into the batter. Preparing the batter ahead of time and leaving it to rise overnight can also improve adhesion.
• Room-temperature cheese: Let the cheese warm up before threading to prevent crumbling.
• Freeze before frying: Freezing the skewers ensures they hold their shape and prevents the cheese from melting out too quickly.
• Cook the sausages if necessary: Use pre-cooked sausages or cook them beforehand.
• Use sturdy sticks: Ensure your skewers can support the weight of the corn dogs.
• Deep fat fryer preferred: Frying evenly at a consistent temperature produces the best results.
• Don’t overcook: Overcooking can cause the cheese to leak.
Nutrition
Calories: 661kcal | Carbohydrates: 88g | Protein: 19g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 996mg | Potassium: 389mg | Fiber: 5g | Sugar: 14g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 273mg | Iron: 4mg