[Updated: 7 June 2021]
Korean corn dogs (or could also be known as Gangnam corndog) are one of the many delicious eats that you’ll find amongst the street food stalls in Korea. Coated in a flour batter and some panko breadcrumbs for an extra crunch, one other thing that sets a Korean-style corn dog apart from the others is the step that comes after frying - coating it with sugar! It’s definitely an unconventional ingredient especially since corn dogs are typically known for being savoury. But seeing as how it’s widely-loved by many, the sweet and salty combination definitely works.
For those who've tried a halal corndog in Singapore, you may want to create a more satisfying dish by making your own batch at home. You just need the right ingredients! There are several variations to this deep fried snack, including ones coated with fries and ramen noodles. For today, we’ll be focusing our attention on the most classic flavour which is cheese corn dog 😊 So let’s dive right into this halal Korean corn dog recipe!
Ingredients (yields 8)
For the batter
For the cheese corn dogs
- 1 cup & 2 tbsp all-purpose flour (plus more for dusting)
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- 1 egg
- ¾ cup cold milk
- 8 cheese sticks
- 1 cup panko bread crumbs
- ⅓ cup sugar
- Frying oil
- Spicy ketchup (half ketchup and half sriracha - if you don’t have sriracha, you can always substitute with any other sweet chilli sauce)
- In a large bowl, whisk flour, sugar, salt and baking powder together.
- Make a well in the middle where you’ll add the egg and milk. Combine everything until smooth and pour the mixture into a bowl. Then refrigerate for further use.
- Insert wooden skewers into each cheese stick about halfway through. Dust them with flour and place into the freezer for about 5 to 10 minutes. It’s important to keep them cold so that the cheese won’t leak out in the oil.
- In a deep frying pan, heat oil to 180°C. Coat the skewered cheese sticks fully in the cold batter. Then, lightly (and quickly) cover with panko breadcrumbs before carefully placing into the frying oil.
- Fry for about 5 minutes until golden brown. Place on a baking sheet lined with a paper towel so it can absorb any excess oil.
- Place sugar on a large plate. Roll the corn dogs in the sugar and evenly coat them while they’re still hot.
- Squeeze ketchup and mustard onto the corn dogs, serve and enjoy!
- For a more filling snack, use hot dogs instead of cheese sticks to coat and fry. Or you can also do half hot dog and half cheese stick!
- If you'd like to try different coatings on your corn dog, go ahead and use crinkle fries or diced potatoes just like the street vendors in Korea. Simply roll your corn dog in the coating of your choice after you've covered them in the cold batter. Then do the same for the rest as described above.
Korean-style corn dogs are the perfect midday snack that'll satisfy all your cheese cravings and more! And with this easy recipe, you don't have to wait for that future trip to Korea to savour this yummy street food 😉