Korean Corn Dogs

You all know I’m a sucker for gochujang and a good cheese pull - and these lopsided little corn dogs just happen to have both. 

Pair that with the salty snap of a hot dog wrapped in a light, fluffy batter coated in crispy panko and golden cubes of French fried potatoes with the lightest dusting of sugar to give the whole thing juuust enough sweetness to balance out all those rich flavors.

* pause long enough to take that all in *

Then serve alongside our Honey Mustard Ketchup and Gochujang Mayo, and you have yourself the ultimate treat.

Whee!

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here’s what you’ll need

for the corn dogs:

• 6 hot dogs, cut into 1 inch chunks

• a brick of Monterey Jack cheese, cut into 1 inch chunks

• wooden skewers

for the batter:

• 3 eggs

• 2 1/4 cup milk

• 3 cups flour

• 6 tbsp sugar

• 1 tbsp baking powder

• 1 tsp salt

for the coating:

• 3 Yukon gold potatoes, peeled and diced into 1/4 inch cubes

• 3 cups panko breadcrumbs

• 1 cup flour

• 1/2 cup sugar

• vegetable oil
  

for the Gochujang Mayo:

• 2 tbsp mayo

• 1 tbsp gochujang

• 1 tsp rice wine vinegar

• 1 tsp honey

for the Honey Mustard Ketchup:

• 1 tbsp ketchup

• 1 tbsp Dijon mustard

• 1 tsp honey

• 1 tsp lemon juice

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here’s what you’ll need to do

Bring a pot of water to a boil on the stovetop. 
Boil diced potatoes for about 3 minutes. 
Drain and spread potatoes on a paper towel-lined tray to cool and dry out completely. 

Alternate hot dog and cheese chunks on a sturdy skewer, pressing the pieces together tightly.

I like to do hot dog → cheese → hot dog → cheese → hot dog, but making these can get a little messy, so opting for hot dog → cheese → hot dog might make the whole thing more manageable. 

Chill assembled skewers in the freezer for about 15 minutes. 

Now it’s time to make our batter. 
Whisk egg, milk, flour, sugar, baking powder, and salt in a medium-sized mixing bowl until smooth. The batter should be thick and sticky when done. 

Pour batter into a tall glass. 

Good To Know: You’ll have more than a glass worth of batter, but you’ll want to refill it as it gets low for ease of dipping. 

Over medium heat, CAREFULLY heat oil in a heavy deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.

Remove skewers from the freezer and lightly coat the hot dogs and cheese with flour, shaking off excess. 
Dip the hot dog and cheese end of the skewer into your tall glass of batter, rotating to coat evenly and letting excess batter drip off. 
Immediately press battered skewer into parboiled potato cubes, then roll into panko to fill the gaps. 
Gently give it all a good squeeze with your hand to be sure it sticks together. Again, this recipe can get a bit messy, but I promise it’ll be worth it. 🤪

CAREFULLY lower corn dog into the HOT oil. Fry for a few minutes, occasionally rotating for an even cook, until golden and crispy. 

Using tongs, remove corn dog from the HOT oil and place on a paper towel-lined plate to cool. 
While still warm, lightly sprinkle corndogs with sugar. 

Mix dipping sauces and serve immediately alongside corn dogs. 

YUM.