Korean Street Cheese Corn Dogs Recipe & Video - Seonkyoung Longest (2024)

FAQs

Why do they put sugar on Korean corn dogs? ›

Glutinous rice flour: Glutinous rice flour gives the dough a little bit of chewiness while making it crispier and lighter. Granulated sugar: Sugar adds sweetness to the coating. This is typical of the Korean corn dog.

The main difference between corn dogs and Korean corn dogs lies in the batter. American corn dogs are battered in a cornmeal batter and Korean corn dogs are battered in a yeasted dough or a rice flour batter. Korean corn dogs are also finished with a sprinkling of sugar.

Korean corn dogs are hot dogs, cheese, rice cakes, or fish cakes fried in a batter on a stick and dressed with sugar, ketchup, mustard, and/or mayo. They are a sweet & savory treat that can be made in a variety of different ways!

Korean Corn Dogs are usually filled with cheese or hot dogs, and coated with Panko. The dogs can be coated chips, potatoes or french fries or even ramen.

This Korean corn dog recipe features half and half hotdog and mozzarella that's coated in a yeast batter and rolled in panko. They are then fried till golden brown perfection. These Korean corn dogs are no joke. And they taste even better with some ketchup and mustard!

Wang Korea Mozzarella Cheese & Frish Sausage Corn-Dog (1 stick) contains 30g total carbs, 29g net carbs, 9g fat, 7g protein, and 230 calories.

Unlike American corn dogs, Korean corn dogs (called hot dogs in Korea) use a wheat or mochi (rice flour) batter in place of cornmeal, resulting in a chewier texture.

In Korean, they are referred to as hasdogeu (핫도그), which literally translates to "hot dog".

The fillings in a Korean “corn” dog can vary from fish sausages, which are exactly what they sound like (mild in flavor and not too fishy), to entire sticks of cheese. There might just be a regular hot dog in there, or a combination of both sausage and cheese.

Sauces are often drizzled on top of Korean corn dogs after they come out of the fryer. While classic condiments such as ketchup and mustard are used, less traditional sauces such as sweet chili sauce or honey mustard may also be paired with Korean corn dogs.

What are Sonic corn dogs? ›

A delicious dog wrapped in sweet corn batter fried to a crispy golden-brown. Don't forget the ketchup or mustard! Served with your choice of small Fries, small Tots or Tree Top® Applesauce and a drink.

6 Clubdog NYC

They offer the best K-style corndog in New York. I can't go back to the regular corndog anymore.

Slice your Cheddar into cubes that are the same size as the hot dog pieces. In a bowl, combine cornmeal, flour, sugar, salt, pepper and baking powder. Stir in eggs and milk. Take corn dog sticks and slide five total alternating pieces of hot dog and cheese onto each one.

Types of Korean Corn Dogs

Here are a few you need to try: Korean Cheese Dog: A gooey corn dog filled with mozzarella, cheddar or cream cheese. You can even choose to go full cheese or half-and-half. Potato Corn Dog: Also known as a “Gamja Hot Dog”, these corn dogs are coated with french fries or sweet potatoes.

Unlike the traditional corn dog recipe that uses the combination of cornmeal and flour for the batter, American dog batter is made of flour, eggs, sugar, baking powder, and milk (or water). At home, the Japanese use Hotcake Mix (pancake mix). Therefore, technically it's not really a corn dog.

These are the ingredients you'll need to make this homemade corn dog recipe: Cornmeal and flour: This corn dog batter starts with yellow cornmeal and all-purpose flour. Sugar: A pinch of sugar lends a hint of sweetness. Baking powder: Baking powder acts as a leavener, which means it helps the batter rise.

Small amounts of sugars in pet foods can provide a source of energy, improve palatability and help ensure a product retains its texture and softness throughout its shelf life.

Much of the time, it's added as honey to the batter, although there's likely some generic granulated sugar to be found in many corn dogs, as well.