The cheese pull on this Korean Corn Dog is incredible! With half mozzarella, half hotdog, this corn dog is the best of both worlds. You are going to love this crunchy on the outside, super delicious treat!
For the Dough
- 2 cup Warm Water
- 3 tbsp White Granulated Sugar
- 3 tsp Dry Active Yeast
- 2 ½ cups All Purpose Flour
- ¾ tsp Salt
For the Assembly
- 400 grams Low Moisture Mozzarella
- 6 Hotdog Sausages
- 12 Wooden Skewers
- 1 ½ cup Panko Breadcrumbs
- Oil for Frying
For the Garnish
- 2 tbsp White Granulated Sugar
- ¼ cup Sriracha Mayo
- ¼ cup Ketchup
- In a bowl, add the warm water, sugar and yeast. Stir to dissolve the sugar and yeast, and set the mixture aside for about 10 minutes for the yeast to activate.
- In a large bowl add the flour and salt, give it a whisk. To that, add the activated yeast mixture. Mix the ingredients till you have a smooth, stretchy dough. Cover the dough and set it aside in a warm place to rise for an hour.
- Cut the low moisture mozzarella block into approximately 2 inch sticks. Cut the hotdog sausages into 2 inch sticks as well.
- Using wooden skewers, place the hotdog sausage first and then the mozzarella stick.
- Once the dough has doubled in size, roll the skewers with the mozzarella and hotdog in the dough to coat them evenly. Toss the corn dogs into the panko breadcrumbs and cover them on all sides.
- Fill a medium-sized pot about ¾ full with vegetable oil. Once the oil is heated to 350 degrees F, fry the corn dogs for about 4-5 minutes until they are crispy and golden brown. Once they are fried, remove the corn dogs onto a wire rack to drain the excess oil.
- For the classic Korean street food flavor, sprinkle the corn dogs with sugar while they are still warm. To finish them off, drizzle the corn dogs with sriracha mayo and ketchup.