Korean Corndogs with Korean Ketchup Recipe

This Korean-inspired corndog creation takes the classic American street food to spectacular new heights! Crispy french fries coat juicy hot dogs in a perfectly seasoned batter, all topped with a sweet and spicy Korean ketchup that’ll make your taste buds dance. Ready in under 30 minutes, these corndogs bring a fun fusion twist to your weeknight dinner or weekend snack session.

Why You’ll Love This Recipe

• Show-Stopping Presentation: These aren’t your average corndogs! The crispy french fry coating creates a visually stunning treat that’s as fun to photograph as it is to eat.
• Explosive Flavor Combination: The marriage of savory hot dogs, crunchy fries, and that sweet-spicy Korean ketchup delivers a truly unforgettable flavor experience.
• Surprisingly Simple: Despite their impressive appearance, these corndogs come together with straightforward steps and common ingredients you might already have on hand.
• Customizable: Easily adapt the spice level, hot dog type, or even experiment with different coatings to suit your preferences.

this Recipe

Ingredients You’ll Need

• Hot Dogs: The star protein of our dish, providing that juicy, savory core that we all love.
• Cornmeal: Gives the batter an authentic corndog texture and subtle sweetness.
• All-Purpose Flour: Creates structure in the batter and helps everything adhere properly to the hot dogs.
• French’s Crispy Fried Onions: A secret weapon that adds incredible flavor and texture to the batter.
• Baking Powder: Provides lift and lightness to the batter so it’s not too dense.
• Salt and Pepper: Essential seasoning that enhances all the other flavors.
• Egg: Acts as a binder to hold the batter together.
• Buttermilk: Adds tanginess and creates a tender texture in the batter.
• Crinkle Cut Fries: The showstopping coating that makes these corndogs unique and addictively crunchy.
• Ketchup: Forms the base of our Korean dipping sauce.
• Gochujang: Korean chili paste that brings complex sweet-spicy-umami flavors to the sauce.
• Light Brown Sugar: Balances the heat with a touch of sweetness.
• Garlic and Ginger Paste: Aromatic flavor bombs that are essential to authentic Korean flavors.
• Soy Sauce: Adds depth and savory umami notes to the sauce.

Variations

Want to mix things up? Here are some fantastic twists on this recipe:

• Cheese-Stuffed Version: Insert a stick of mozzarella or cheddar alongside the hot dog for a gooey, stretchy surprise.
• Veggie Options: Swap the hot dogs for plant-based alternatives or even large carrots for a vegetarian spin.
• Potato Chip Coating: Try crushed potato chips instead of french fries for a different but equally crunchy exterior.
• Sweet Version: Coat banana or apple slices in a sweeter batter and roll in cinnamon sugar after frying for a dessert version.

How to Make Korean Corndogs

Step 1: Prepare the Batter

Pulse those crispy fried onions in a food processor until powdery. Mix this flavor-packed powder with cornmeal, flour, baking powder, salt, and pepper in a bowl. Whisk in the egg and buttermilk until smooth. Transfer to a tall cup and chill for 10 minutes to let the batter thicken slightly.

Step 2: Prepare the Fry Coating

While the batter chills, cut those crinkle fries into small 1/4-inch pieces and spread them in a shallow dish. Let them thaw for about 10 minutes – this helps them stick better to the batter.

Step 3: Heat the Oil

Pour about 4 inches of canola oil into a heavy pot or Dutch oven and heat to 350°F. This temperature is crucial – too hot and the outside burns before the inside cooks; too cool and the corndogs absorb too much oil.

Step 4: Assemble the Corndogs

Skewer each hot dog, then pat them dry. Roll them first in the reserved flour, then dip into the batter, allowing excess to drip off. Immediately roll in the french fry pieces, pressing them gently to adhere.

Step 5: Fry to Perfection

Carefully lower the prepared corndogs into the hot oil, cooking only 1-2 at a time to maintain oil temperature. Fry for about 4 minutes until deeply golden and crispy. Remove to a paper towel-lined plate to drain.

Step 6: Make the Korean Ketchup

While the corndogs cool slightly, whisk together ketchup, gochujang, brown sugar, garlic paste, ginger paste, and soy sauce in a small bowl until smooth and well combined.

Step 7: Serve and Enjoy

Drizzle or serve the Korean ketchup alongside your crispy corndogs and prepare for flavor explosion!

Pro Tips for Making the Recipe

• Oil Temperature: Use a kitchen thermometer to maintain 350°F oil temperature – this ensures perfect cooking every time.
• Batter Consistency: The batter should be thick enough to coat the back of a spoon but still pour easily. Adjust with a splash more buttermilk if needed.
• Double Coating: For an extra-crispy exterior, you can double-dip the corndogs – batter, fries, then quickly back in batter and fries again.
• Frying Technique: Keep corndogs moving gently in the oil for the first minute to prevent sticking to the bottom of the pot.
• Skewers: Soak wooden skewers in water for 30 minutes before using to prevent burning.

How to Serve

These Korean corndogs make an impact however you serve them!

Main Event:

Serve 1-2 corndogs per person alongside a fresh green salad with rice vinegar dressing for a balanced meal.

Party Platter:

Cut each corndog into bite-sized pieces and serve with toothpicks for a show-stopping appetizer at gatherings.

Complete Korean Experience:

Pair with kimchi, pickled radishes, and a cold Korean beer for an authentic street food experience at home.

Make Ahead and Storage

Storing Leftovers

Store fully cooked corndogs in an airtight container in the refrigerator for up to 2 days. The Korean ketchup can be refrigerated separately for up to a week.

Freezing

You can freeze the uncooked, assembled corndogs (battered and coated with fries) on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Freeze for up to 1 month and fry directly from frozen, adding 1-2 minutes to the cooking time.

Reheating

For the crispiest results, reheat refrigerated corndogs in a 375°F oven or air fryer for 5-7 minutes. Microwaving will work in a pinch but sacrifices the crispy texture.

FAQs

Can I bake these instead of frying?
While frying delivers the authentic texture, you can bake these at 425°F for about 15 minutes, turning halfway through. Spray them generously with cooking oil first to help them crisp up. The texture won’t be quite the same, but they’ll still be delicious.

My fries aren’t sticking to the batter. What went wrong?
The most common issue is batter that’s too thin or fries that are too cold. Make sure your batter has chilled properly to thicken, and allow the fries to thaw slightly. Also, press the fries gently but firmly into the batter after dipping.

Can I make the Korean ketchup less spicy?
Absolutely! Start with just 1 teaspoon of gochujang and adjust to your taste. You can also substitute tomato paste for half the gochujang to maintain the color and consistency with less heat.

What can I use instead of buttermilk?
Regular milk with a tablespoon of lemon juice or vinegar (let sit for 5 minutes) makes a great substitute. You can also use plain yogurt thinned with a bit of milk for similar results.

Final Thoughts

These Korean Corndogs transform an ordinary hot dog into an extraordinary culinary adventure that bridges cultures and flavors. The contrast between the juicy hot dog, the fluffy batter, and that irresistibly crunchy french fry coating creates textural magic in every bite. Whether you’re looking to impress guests or just spice up your dinner routine, this recipe delivers big on flavor without requiring professional cooking skills. Give your taste buds the vacation they deserve with these delightfully different, utterly addictive Korean Corndogs!

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