Cheesy Korean Corn Dogs (Print Version)
# Ingredients:
→ Dough
01 -
8 g instant yeast
02 -
60 g granulated sugar
03 -
4 g fine salt
04 -
400 g bread flour or all-purpose flour
05 -
320 ml warm water
→ Filling and Coating
06 -
1 pack hot dogs
07 -
5 sticks string cheese or 227 g block mozzarella cheese
08 -
2 cups panko breadcrumbs
→ For Assembly
09 -
10 disposable wooden chopsticks
→ For Frying
10 -
Vegetable oil or neutral deep-frying oil
# Instructions:
01 -
Combine warm water, instant yeast, and granulated sugar in a long baking tray. Stir thoroughly to dissolve and allow to proof until bubbles appear.
02 -
Sift bread flour and fine salt together. Add to the yeast mixture and mix until a sticky dough forms. Level the surface, cover with a damp towel or plastic wrap, and let rise for approximately 2 hours until doubled in size.
03 -
While the dough proofs, cut mozzarella cheese into hot dog-sized pieces if using a block. Skewer each hot dog and cheese stick onto wooden chopsticks, alternating or separating as desired.
04 -
Pat prepared skewers dry with paper towels to help batter adhere evenly.
05 -
Add vegetable oil to a deep pan and preheat to 175°C (350°F) for frying.
06 -
Pour panko breadcrumbs onto a shallow plate, spreading them evenly for coating.
07 -
Working one at a time, dip each skewer fully into the risen batter by twisting to coat thoroughly.
08 -
Roll the battered skewers in the panko breadcrumbs until completely covered.
09 -
Fry coated skewers in batches, turning as needed, until golden brown and crisp on all sides. Fry time should be 3–5 minutes.
10 -
If a crisper crust and gooier cheese are preferred, fry a second time for an extra 1–2 minutes.
# Notes:
01 -
For best results, ensure oil temperature stays consistent to prevent soggy crust.
02 -
Removing excess moisture from cheese and hot dogs helps the batter adhere and crisp up.