Cheesy Korean Rice Corn Dogs (Print Version)
Golden cheese-filled Korean corn dogs with crispy coating, soft texture, and savory-sweet finish.
# Ingredients:
→ Batter
01 -
1 2/3 cups all-purpose flour
02 -
1 1/4 cups glutinous rice flour
03 -
Pinch of salt
04 -
1/3 cup granulated sugar
05 -
2 1/4 teaspoons active dry yeast
06 -
1 1/4 cups warm water
→ Filling
07 -
6 wooden skewers
08 -
3 hot dogs
09 -
6 sticks low-moisture mozzarella cheese
→ For frying
10 -
Vegetable oil, for deep-frying
→ Coatings
11 -
1 cup panko breadcrumbs
12 -
1 large russet potato, finely diced
13 -
1 cup cornflakes, crushed
→ Toppings
14 -
1 cup granulated sugar
15 -
Ketchup
16 -
Mayonnaise
17 -
Mustard
# Steps:
01 -
In a small bowl, dissolve the active dry yeast and granulated sugar in the warm water. Stir and allow to sit until foamy, about 5 minutes.
02 -
In a large bowl, whisk together all-purpose flour, glutinous rice flour, and salt.
03 -
Add the foamy yeast mixture to the dry ingredients and mix until a sticky dough forms. Cover the bowl and let the dough rise in a warm place for 1 hour or until doubled in size.
04 -
Cut each hot dog in half. Thread half a hot dog and one stick of mozzarella cheese onto each skewer.
05 -
Heat the vegetable oil in a deep pot to 350°F (175°C).
06 -
Using damp hands, wrap each skewer completely with risen dough, ensuring all surfaces are sealed. Roll each in your preferred coating (choose between diced potato or crushed cornflakes), then finish with a layer of panko breadcrumbs.
07 -
Fry each coated skewer in batches for 4 to 5 minutes, or until golden brown and crisp.
08 -
Immediately after frying, roll each corn dog in granulated sugar. Drizzle with ketchup, mayonnaise, and mustard before serving.
# Notes:
01 -
Dampening your hands prevents the dough from sticking while shaping around the skewers.
02 -
For best texture, serve immediately after frying.