Korean Street Cheese Corn Dogs
Easy, Fun, and Irresistible Korean Cheese Corn Dogs – These Korean Street Cheese Corn Dogs are hearty, comforting, and so much fun to eat!
You don’t have to fly all the way to Seoul to enjoy the best Korean Street Cheese Corn Dogs. This simple recipe ensures crispy, gooey, and incredibly tasty cheese stuffed corn dogs.
Why you’ll love these Korean Street Cheese Corn Dogs?
They’re simple to tailor: You can easily adapt their recipe to suit your taste and the ingredients you have.
They’re incredibly tasty: They have the perfect combination of gooey cheese, crunchy coating and savory flavors. The dipping sauces you choose can make them so irresistible and indulgent.
They’re fun to eat: They look festive, playful, and they create a fair or carnival vibe. Your kids will enjoy the crunchy bite with cheese pull.
What ingredients do I need for this recipe?
For the batter:
1 cup and 2 tablespoons all purpose flour (keep a bit for the dusting)
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg
¾ cup cold milk
For the cheese corn dogs:
7 to 8 cheese sticks
1 cup panko bread crumbs
Frying oil
1/3 cup sugar
Spicy ketchup (1/2 ketchup and ½ sriracha)
Honey mustard
How to make this Korean Cheese Corn Dogs Recipe?
Whisk together the flour, baking powder, salt and sugar in a mixing bowl.
Create a small whole in the middle and add in the egg and cold milk. Combine everything until smooth.
Transfer the batter to a long glass or deep container and place in the fridge until needed.
Insert the cheese sticks into the wooden skewers. Coat with flour then place in the freezer for 5 to 10 minutes (this steps is crucial as it keeps the cheese firm and prevents it from melting when frying)
In a frying pan, heat the oil to 350 degrees Fahrenheit. Plunge the skewered cheese sticks in the cold batter and swirl slightly to cover all sides. Next, coat with panko bread crumbs, then gently place in the frying oil.
Keep for 5 minutes, then remove from oil and set to cool (use a cooling rack or a baking sheet lined with paper towel). They should look crisp brown.
Scatter sugar on a large plate, roll in the cheese corn dogs on sugar until evenly covered.
Drizzle ketchup, honey, or herbs and savor every bite!
Helpful Tips and Variations:
Which cheese is best? You can work with Mozzarella, cheddar, parmesan or provolone sticks.
How can I replace the cheese? These are cheese corn dogs, but the recipe works for all other options. Instead of just cheese, you can add hot dog sausages (you can even insert half hot dog and half cheese stick onto your skewer). You can add chicken nuggets or meatballs. It’s also possible to add veggie sticks (carrot, zucchini, bell pepper…)
Can I make this recipe without flour? Definitely! You can replace with cornstarch, almond or rice flour.
Which seasoning can I add to enhance the flavor? There are many options you can work with, so choose according to taste. You can add onion powder, garlic powder and cayenne pepper. You can also add dried parsley, oregano or thyme for a nice earthy flavor. For a sweet touch, add some cinnamon or honey powder. You can either mix them with the batter, the breadcrumbs, or sprinkle on top after frying.
How can I replace the panko breadcrumbs? You can replace with cornmeal, crushed cereal or crackers. You can even add some grated Parmesan cheese in the mix to make it extra cheesy.
How can I replace the frying method? If you’re looking for a less greasy option, you can bake them in the oven (20 to 30 minutes at 400F) or air fryer (10to12 at 375F). There might be a slight difference in texture, but they’ll still be crispy and golden brown.
How can I store any leftovers? You can either wrap each corn dog individually or place all of them in an airtight container and put it in the fridge (up to 3 days). It’s also possible to keep them in the freezer for up to 3 months (in a freezer bag).
How can I serve these Korean Street Cheese Corn Dogs?
You can serve these delightful Korean Cheese Corn Dogs as a fun snack or appetizer at different parties or gatherings (game night, playdates, or movie nights). They’re also perfect for outdoor gatherings.
Serve the cheese corn dogs on large platter, paired with small bowls filled with different dipping sauces or herbs for a personalized garnish experience.
You don’t have to host a party to enjoy this crispy and cheesy goodness. You can make it for a laid back setting or a casual family meal.
Korean Street Cheese Corn Dogs
Ingredients
- 1 cup and 2 tablespoons all purpose flour keep a bit for the dusting
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 egg
- ¾ cup cold milk
- 7 to 8 cheese sticks
- 1 cup panko bread crumbs
- Frying oil
- 1/3 cup sugar
- Spicy ketchup 1/2 ketchup and ½ sriracha
- Honey mustard
Instructions
- Whisk together the flour, baking powder, salt and sugar in a mixing bowl.
- Create a small whole in the middle and add in the egg and cold milk. Combine everything until smooth. Transfer the batter to a long glass or deep container and place in the fridge until needed.
- Insert the cheese sticks into the wooden skewers. Coat with flour then place in the freezer for 5 to 10 minutes (this steps is crucial as it keeps the cheese firm and prevents it from melting when frying)
- In a frying pan, heat the oil to 350 degrees Fahrenheit. Plunge the skewered cheese sticks in the cold batter and swirl slightly to cover all sides. Next, coat with panko bread crumbs, then gently place in the frying oil.
- Keep for 5 minutes, then remove from oil and set to cool (use a cooling rack or a baking sheet lined with paper towel). They should look crisp brown.
- Scatter sugar on a large plate, roll in the cheese corn dogs on sugar until evenly covered.
- Drizzle ketchup, honey, or herbs and savor every bite!
