Korean Corn Dogs

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup melted butter
• 8 hot dogs
• Vegetable oil for frying
• Sesame seeds for garnish
• 1/4 cup mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon honey
• 1 teaspoon Korean chili paste (gochujang)

Steps

1. 1 In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
2. 2 In another bowl, whisk milk, egg, and melted butter. Pour into the dry ingredients and mix until smooth.
3. 3 Preheat oil in a deep fryer or large pot to 360°F.
4. 4 Dip each hot dog into the batter, ensuring it's fully coated, and let excess batter drip off.
5. 5 Carefully place each battered hot dog into the hot oil and fry for about 3-4 minutes, turning occasionally, until golden brown.
6. 6 Drain on paper towels and immediately roll in sesame seeds.
7. 7 For the sauce, whisk together mayonnaise, ketchup, honey, and gochujang in a small bowl.
8. 8 Serve corn dogs warm with the sauce on the side for dipping.

Equipment

• Deep fryer or large pot
• Candy thermometer
• Slotted spoon
• Baking sheet with parchment paper

Variations

• Add diced scallions or grated cheese to the batter for extra flavor.
• Use turkey or veggie hot dogs for a lighter option.

Substitutions

• If you can't find gochujang, substitute with a mix of sriracha and tomato paste.

Pairings

• Classic fries or potato wedges
• Coleslaw or kimchi

Nutrition

Tips

• Keep the oil temperature consistent to ensure even cooking and crispiness.
• For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.

Storage

Store in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-10 minutes.

Freezing: Freeze uncooked corn dogs on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw and fry according to recipe instructions.

Serving Suggestions

• Serve with pickled radish or a fresh cucumber salad.
• Pair with a light Korean beer or a refreshing lemonade.

FAQ