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Korean corndogs

4 Korean corndogs with condiments

Korean corndogs

Name: Korean corndogs
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Makes 4
Cuisine: Korean
Ingredients: 150g cornmeal; 185g plain flour plus 2 tbsp; 6½ tbsp caster sugar; 2 tsp baking powder; 250ml milk; 4 hot dogs; vegetable oil for deep-frying; ketchup and American-style mustard to serve

Da-Hae West

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Makes 4

Easy

Prep: 25 mins

Cook: 10 mins

A star rating of 3 out of 5.4 ratingsRate

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Try this popular street food from Korea where hot dogs are wrapped in a crisp corn batter. A light sugar coating enhances the savoury pork flavour

Egg-free

Nut-free

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Hot dogs made their way to Korea via the American rations during the Korean war, but have had a lasting impact. These days, they are often used as an ingredient in many Korean dishes such as in kimbap seaweed rolls, in banchan side dishes or as an addition to ramyun instant noodles. Traditional hot dogs in a bread roll are not as popular in Korea as corndogs, which can be found on street food carts all over Korea. The coating of sugar at the end gives them a unique Korean twist with that balance of sweet/saltiness that we love.

Ingredients

Nutrition

Units:

MetricUS

150g cornmeal
185g plain flour

plus 2 tbsp
6½ tbsp caster sugar
2 tsp baking powder
250ml milk
4 hot dogs
vegetable oil

for deep-frying
ketchup and American-style mustard

to serve

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Nutrition: Per serving

kcal578
fat12g
saturates3g
carbs103g
sugars31g
fibre3g
protein14g
salt1.54g

Method

step 1

Combine the cornmeal, 185g plain flour, 1½ tbsp sugar, baking powder and ½ tsp salt in a large bowl. Whisk in the milk until you have a thick batter, then spoon the batter into a tall pint glass.
step 2

Tip the remaining 5 tbsp sugar onto a plate and set aside. Pat the hot dogs dry using kitchen paper, then thread onto skewers lengthwise, about three-quarters of the way through. Tip the 2 tbsp flour onto a plate and roll the hot dogs in it to coat.
step 3

Fill a deep large pan no more than a third full with oil and heat to 180C over a high heat, or until a drop of batter sizzles and floats to the top. Holding the pint glass of batter at a slight angle, dip the hot dogs into the batter one at a time, twisting the glass slightly as you pull up to remove the hot dog. Use a spoon to make sure that the ends are fully coated. Carefully transfer the coated hot dogs to the pan and fry for 2 mins, then turn and fry for another minute until golden all over.
step 4

Roll the fried corndogs in the plate of sugar to coat, then drizzle over ketchup and mustard to serve.

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A star rating of 3 out of 5.4 ratings

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