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Viral Crispy Korean Corn Dog Recipe: The Ultimate Cheesy Pull Guide

Two sugar-coated Korean corn dogs, one cut open revealing a dramatic, stretchy cheese pull.
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Make the internet-famous Korean corn dog at home. This recipe focuses on achieving maximum crispiness, often using a potato or panko coating, and delivers the satisfying gooey mozzarella cheese pull.

Ingredients

Scale
  • 4 hot dogs or sausages
  • 4 mozzarella cheese sticks (half-and-half filling recommended)
  • 4 wooden skewers
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 cup cold water or milk
  • 1 large egg
  • 1 cup panko breadcrumbs OR 1 cup frozen french fries, finely chopped (for potato coating)
  • Vegetable oil, for deep frying
  • Granulated sugar, for dusting
  • Ketchup and mustard, for serving

Instructions

  1. Prepare the fillings: If making half-and-half, cut the hot dogs in half lengthwise. Thread one piece of hot dog and one piece of mozzarella onto each skewer, alternating if desired, ensuring the skewer goes through both ends. Freeze for 30 minutes to firm up.
  2. Make the batter: In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder. In a separate bowl, whisk the egg and cold water/milk. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix. The batter should be thick.
  3. Prepare the coating: Place the panko breadcrumbs or finely chopped frozen french fries onto separate shallow plates.
  4. Coat the corn dogs: Remove the skewers from the freezer. Dip each skewered item completely into the batter, letting excess drip off.
  5. Roll in coating: Immediately roll the battered item in the panko or chopped potatoes, pressing gently to adhere the coating evenly.
  6. Chill: Place the coated corn dogs on a parchment-lined tray and chill in the refrigerator for at least 20 minutes. This helps the coating stick during frying.
  7. Heat the oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  8. Fry: Carefully lower 1 or 2 corn dogs into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until the coating is deep golden brown and crispy.
  9. Drain: Remove the corn dogs with tongs and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  10. Finish and serve: While the corn dogs are still warm, roll them immediately in granulated sugar for the classic sweet and savory flavor. Serve hot with ketchup and mustard drizzled on top.

Notes

  • For the best cheese pull, ensure the mozzarella is room temperature before skewering, but the entire assembly must be chilled before frying.
  • If you prefer a chewier batter crust instead of panko or potato, use rice flour in the batter mixture.
  • Maintain the oil temperature strictly between 340°F and 360°F; oil that is too cool results in greasy corn dogs, and oil that is too hot burns the outside before the inside heats through.

Nutrition

Find it online: https://mayaplate.com/korean-corn-dog-recipe-cheese-pull-tutorial/