Korean · main

Korean Corn Dogs

Korean Corn Dogs reads sweetness 4.9, richness 4.8 and salinity 4.5 on Palate's 0–10 flavor X-ray — a Korean main, about 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 4.9 · Richness 4.8 · Salinity 4.5 · Umami 3.8 · Sourness 1.6 · Smoke 1.2 · Bitterness 0.9 · Nutty 0.8 · Heat 0.6

What's in it (13)

Time & effort: about 19 min · effort: involved

Nutrition (per 100 g, engine-estimated): 261.9 kcal, 9.4 g protein, 11.1 g fat, 31.4 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Soak the wooden skewers in water for 10 minutes so they don't scorch in the fryer. Pat the hot dogs dry, then thread one hot dog and one half of a string cheese piece onto each skewer, pushing them together snugly end to end so there are no gaps.
  2. In a large bowl, whisk together 1 cup flour, 2 tablespoons sugar, the baking powder, and salt. Whisk in the egg and milk until you have a thick, smooth batter, about the consistency of pancake batter; let it rest 5 minutes to hydrate.
  3. Spread the dredging flour on one plate. Roll each skewer in the dredging flour, tapping off the excess, so the batter has something to grip.
  4. Dip each skewer in the batter, turning to coat the hot dog and cheese completely and pinching the batter closed over the cut ends of the cheese so it can't leak out during frying.
  5. Roll the battered skewer in the panko on a second plate, pressing gently so the crumbs adhere in an even, craggy coat. Set on a tray and repeat with the remaining skewers.
  6. Heat the oil in a deep, heavy pot over medium heat to 325°F, checking with a thermometer; a moderate, steady temperature is what keeps the coating from browning before the center cooks through.
  7. Fry the corn dogs two at a time, turning every 30 seconds or so, until deeply golden brown and the batter is cooked through to the center, 4-5 minutes.
  8. Lift the corn dogs to a wire rack to drain; let rest 1 minute so the coating sets.
  9. Roll the warm corn dogs in the remaining sugar, then serve right away with ketchup and mustard for dipping.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.