These mini Korean cheese corndogs are a popular Korean street food that you can easily make at home to satisfy your cheesy cravings! You can even coat these corndogs in chopped potatoes or crinkle fries if you feel like changing things up.
- 1 cup of flour
2 teaspoon baking powder
2 tablespoon sugar
1 teaspoon salt
1 cup of milk
3 Hot dogs
3 String cheese (mozzarella)
1/2 cup panko breadcrumbs
For the batter:
1. Combine the following wet and dry ingredients:
- 1 cup of flour
- 2 teaspoon baking powder
- 2 tablespoon sugar
- 1 teaspoon salt
- 1 egg
- 1 cup of milk
- The batter is ready when you lift it with a spoon and the texture looks viscous and ropy.
2. Put the batter in a cup and refrigerate it for 20 minutes.
Assembling the corndogs:
3. Chop your hot dogs and cheese sticks into thirds.
4. Carefully cut your wooden skewers in half and stack one cheese slice and one hot dog slice on each skewer
5. Roll your skewers with the cheese and hot dogs in flour, dip in the batter, and twirl it until the batter fully coats the cheese and hot dogs. If you see your batter slipping off, it may be too wet. The batter should have a similarly ropy texture like before.
6. Coat the skewers in panko breadcrumbs.
7. Fry at 350 F for about 1-2 minutes or until your corndogs are golden brown.
8. Korean corndogs usually have sugar on top but I just added ketchup to mine. Serve with your choice of sauce and enjoy!
To make full sized corndogs instead of mini ones, use the same recipe but do not chop the hot dogs, cheese sticks, or skewers. Fry the full sized corndogs at 350 for 3-4 minutes, or until golden brown.
If you coat your corndogs in potatoes or crinkle fries, be sure to still add the panko on top so that the corndogs are crispy.
- Category: Snack
- Method: Frying
- Cuisine: Korean
Keywords: mini korean cheese corndogs