Ingredients
150 g mild raceltte or mozzarella cheese
200 g hot dogs (approximately 4)
185 g warm water
40 g milk
3 g active dry yeast
210 g purpose flour
35 g sugar
4 g sea salt
200 g panko (also known as Japanese bread crumb)
Prepared Corn Dogs
1 - 2 litre oil for frying
Sea salt for seasoning
Your choice of accompaniment sauce
Tools
Thermometer
9 thick bamboo skewers
Directions
Step 1
Korean Corn Dog Advancement Prep
150 g mild raceltte or mozzarella cheese
200 g hot dogs (approximately 4)
Step 2
Cut the raclette cheese and hot dogs into your desired sizes (note: for vegetarian option omit hotdogs or replace with vegan/vegetarian sausage(s)).
Step 3
Assemble the hot dog and mozzarella onto the skewers. Skewer cheese first, followed by hot dog pieces, and finish with another hot dog piece (this prevents the cheese from slipping off during the batter process). Once prepared, place them back into the fridge to keep them cold (note: cheese needs to be cold to avoid slipping off or breaking during the batter process).
Step 4
Yeast Batter
185 g warm water
40 g milk
3 g active dry yeast
210 g purpose flour
35 g sugar
4 g sea salt
Step 5
Mix the active dry yeast with the water and milk until it dissolves.
Step 6
Mix the flour, sugar, and salt in a small shallow container dish (e.g., a takeaway container).
Step 7
Pour the yeast mixture into the flour mix. Stir the batter together until no more dry flour is visible. Cover with cling wrap or a lid and let the dough proof for approximately 45 minutes or until doubled in size.
Step 8
Korean Corn Dog Final Prep
200 g panko (also known as Japanese bread crumb)
Prepared Corn Dogs
1 - 2 litre oil for frying
Sea salt for seasoning
Your choice of accompaniment sauce
Step 9
Prepare a pot with oil and heat it to 350°F (175°C), or preheat the fryer to 350°F (175°C). In the meantime, as the oil heats up, prepare the steps below.
Step 10
Prepare a tray to place panko in.
Step 11
Take out 1-2 corn dogs and refrigerate the remaining pieces to prevent the cheese from becoming soft at room temperature. This gives the batter enough time to fry and set before the mozzarella melts.
Step 12
Dip the tip of the skewered corn dog into the yeast batter and start turning the skewer in one direction until the entire skewer is evenly coated. Ensure there are no patches of batter that are too thick or thin. You can use a fork to help wrap the batter around the skewers.
Step 13
Place the battered corn dog on the panko. Use your hands to pack the panko gently onto the corn dog.
Step 14
Carefully place the corn dog into the hot oil and fry for about 5 minutes or until it's golden brown and crispy. Frying one to two corn dogs at a time is recommended initially before attempting more at once.
Step 15
Remove the corn dog from the oil and let it cool on a wire rack or paper towel for a few minutes. Season with sea salt.
Step 16
Repeat the battering and frying process until the remaining corn dogs are complete.
Step 17
Enjoy the cheesy corn dogs while they're hot, and serve them with your choice of sauce!
