How To Make Korean Corn Dog
You have probably watched K-dramas and have seen Korean corn dogs a lot. If you are wondering what the fuss is about with Korean corn dogs, then you should try this Korean corn dog recipe using potato-based batter, hot dogs, and bread crumbs. You can have Korean street food at home while binging on your favorite K-drama series!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large potato (thinly sliced)
- A drizzle of egg yolk sauce
- Salt (adjust to taste)
- Black pepper powder (adjust to taste)
- Hot dogs
- Cheese (adjust to taste)
- 1 or 2 beaten eggs
- Breadcrumbs (enough to coat the corn dog)
- Topping (tomato ketchup, salad dressing and dried parsley flakes)
Instructions
- 1
Clean, peel, and slice the potatoes into thin cuts.
- 2
Place the potato slices in a steamer basket and steam until soft enough to mash.You can also boil the potatoes in water until soft.
- 3
Mash the steamed potatoes with egg yolk sauce, salt, and black pepper. Mash until a smooth consistency is achieved. Use a potato masher or food processor to make it easier to mash.
- 4
Skewer the hot dogs and cheese onto bamboo sticks. I recommend forming small cheese balls to make it easier to pierce through the skewers.
- 5
Cover the hot dogs with the potato batter and smoothen the shape.
- 6
Beat 1 or 2 eggs and dip the corn dog in the beaten eggs.
- 7
Afterward, coat all sides with breadcrumbs.
- 8
Place the assembled corn dog on a baking tray with parchment paper. Bake at 180°C or 356°F for 20 minutes until you get a crispy outer layer. If using an air fryer, air fry at 350°F for about 10 minutes. You will have to flip the corn dog on each side as you cook it in the air fryer to ensure even cooking.
- 9
Finish by drizzling the top with tomato ketchup and salad dressing. Sprinkle some dried parsley flakes.