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CHEESE CORN DOGS NEAR ME PRO

Melted mozzarella will leak out from areas with thin patches of batter.

Cover the entire corn dog with an even layer of yeast batter.

This way, the cheese will stay chilled and the dough batter around the corn dog won't slide off or droop all to one side. Until you become more comfortable with battering the Korean corn dogs, we highly suggest working with one or two corn dogs at a time.

Work with a couple of corn dogs at a time.

This gives the batter enough to fry and set before the mozzarella melts. Cold mozzarella takes longer to melt than room temperature ones. Here are a few tips to help prevent your mozzarella from leaking from the Korean corn dogs:

CHEESE CORN DOGS NEAR ME PRO

🌟 Pro tip: When frying, place the corn dog into the oil AWAY from you to prevent burning yourself if oil splatters. Repeat with the battering and frying process with the remaining corn dogs. Remove the corn dog from the oil and let it cool on wire rack or paper towel for a couple of minutes before enjoying. Carefully place the Korean corn dog into the hot oil and fry until it turns golden brown, about 5 minutes. Gently compact the panko onto the corn dog to make sure it is well coated.ĩ.

Place the battered corn dog skewer into the panko and roll the skewer around to to coat. If you have trouble breaking off the batter, you can snip it with the shears.Ĩ. You can use a fork or kitchen shears to help pull the dough batter around the skewer. Dip the tip of an assembled skewer into the yeast batter and start turning the skewer in one direction to coat the corn dog. This will give you more time to prepare and keep the mozzarella cold.ħ. 🌟 Pro tip: You can assemble the Korean corn dog skewers ahead of time and keep it in the fridge until ready to use. Try to keep everything as centered as possible. Assembled the hotdogs and mozzarella onto skewers, with the hotdog on the bottom and mozzarella on the top. While the oil is heating, cut the hotdogs in half and cut the mozzarella into smaller blocks, about 2 to 2 ½ inch long and similar thickness as the hotdogs.Ħ. Make sure the pot is wide enough to accommodate the entire corn dog and skewer!ĥ. Once the yeast batter is ready, preheat the fryer to 350☏ or prepare a pot with 3 to 4 inches of oil, heated to 350☏. You can decrease the amount of sugar used if you prefer.Ĥ. Sugar and salt - For seasoning the yeast dough batter.If you don't have active dry yeast, you could use instant yeast instead. This yeast requires to be dissolved in water before using.

Active dry yeast - We use active dry yeast often for most of our bread recipes, so we always have it around.Make sure the water is warm (95☏ to 110☏) so the yeast can dissolve and work faster. All-purpose flour - The yeast batter requires a flour that develops some gluten, so all-purpose flour is a great, accessible choice.Panko adds extra texture and also prevents the cheese from oozing out and the batter from soaking up too much oil. Panko - Sometimes known as Japanese bread crumbs, is used for coating the yeast batter.Mozzarella sticks work too, but they don't melt as well as whole milk mozzarella.

Mozzarella - We recommend using whole milk mozzarella blocks for making Korean corn dogs.

Hotdog - The star of this street food snack! Use any hotdogs you prefer, as long it is cooked.

Proper battering technique for Korean corn dog.

The best mozzarella for making Korean corn dogs.

So if you enjoyed this Korean cheese dog as much as Han Ji Pyeong did, you may also like our other Korean street food recipes like hotteok (Korean sweet pancakes), Korean cream cheese garlic bread, and this simple budae jjigae. And they taste even better with some ketchup and mustard! They are then fried till golden brown perfection. This Korean corn dog recipe features half and half hotdog and mozzarella that's coated in a yeast batter and rolled in panko. Korean corn dog is seriously sooo good! They're like a mesh between a classic American corn dog and a good, cheesy mozzarella stick! Paired with cheesy, stretchy mozzarella, Korean corn dog is like the perfect mesh between a corn dog and mozzarella stick!

The corn dogs are coated in a yeast batter with panko and fried till golden brown. This Korean corn dog recipe is a copycat of Korean corn dog and Korean mozzarella dogs from Korean street food.