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Korean corn dogs have taken the culinary world by storm, captivating taste buds with their unique flavors and delightful textures. A popular street food in South Korea, these corn dogs differ significantly from their American counterparts, primarily due to their innovative ingredients and preparation methods. Topped with a variety of sauces and often coated in crunchy toppings, Korean corn dogs are a feast for the senses. Among the many variations, the Cheesy Korean Corn Dog Delight stands out, featuring a gooey mozzarella core that adds a rich, creamy dimension to this beloved snack. In this article, we will explore the enticing world of Korean corn dogs, delve into the ingredients that make our version special, and guide you through the initial preparation steps to create this delicious treat at home.

Cheesy Korean Corn Dog

Discover the delightful world of Cheesy Korean Corn Dogs with this easy recipe! These tasty treats combine a gooey mozzarella center with a crispy outer layer for a satisfying bite. Perfect for a snack or a party, they're customizable with various toppings like spicy mayo or sweet chili sauce. Learn the secrets to making these popular street food snacks at home and impress your friends and family. Get ready for a cheesy delight! #KoreanCornDogs #CheesyCornDogs #StreetFood #SnackIdeas #Recipe #FoodieFun
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Ingredients
  

8 hot dogs (beef, pork, or vegetarian)

1 cup mozzarella cheese sticks (cut in half)

1 cup all-purpose flour

1/2 cup cornmeal

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup buttermilk

1 large egg

1 cup panko breadcrumbs

1/2 cup ketchup (for serving)

1/4 cup mustard (for serving)

Oil for frying

Instructions
 

Prepare the Hot Dogs: Pat the hot dogs dry with paper towels for better batter adhesion. If using cheese, insert half a mozzarella stick into each hot dog, pushing it through the center.

    Make the Batter: In a mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, salt, and black pepper. In another bowl, combine the buttermilk and egg, then stir the wet ingredients into the dry ingredients until just combined; do not overmix.

      Coat the Dogs: Heat oil in a deep pan or fryer to 350°F (175°C). While the oil is heating, dip each hot dog (with or without cheese) into the batter, ensuring it’s fully coated. Allow any excess batter to drip off.

        Add Panko Coating: Roll the battered hot dogs in panko breadcrumbs for an extra crunchy texture.

          Fry the Corn Dogs: Carefully lower the coated hot dogs into the hot oil (do this in batches to avoid overcrowding). Fry for about 4-5 minutes or until they turn golden brown. Use tongs to turn them as needed for even cooking.

            Drain: Once cooked, place the corn dogs on a plate lined with paper towels to drain excess oil.

              Serve: Serve hot with ketchup and mustard on the side for dipping. Enjoy your delicious cheesy Korean corn dogs!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8