Description
These Korean Corndogs take the classic corn dog to the next level with a heavenly crispy coating of fries and an irresistible drizzle of tangy, sweet, and spicy Korean ketchup. The ideal blend of sweet, savory, spicy, and crispy, these corndogs are the ultimate crowd-pleaser for snacks or a fun appetizer.
Ingredients
Units
Scale
- Corn Dog
- 8 hot dogs
- 1 cup cornmeal
- 2 cups all-purpose flour, divided
- 1/2 cup French’s crispy fried onions
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large egg, beaten
- 1 cup buttermilk
- 32 ounces crinkle-cut fries
- Korean Ketchup
- 1 cup ketchup
- 2 tablespoon gochujang or red chili paste
- 1/2 tablespoon light brown sugar
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 teaspoon soy sauce
Instructions
- Prepare the Coating Mixture
Add the French’s crispy fried onions to a food processor and blend for 15 seconds until they become a fine powder. In a medium mixing bowl, combine the onion powder, cornmeal, 1½ cups of the flour, baking powder, salt, and ground black pepper. - Mix the Batter
Whisk in the beaten egg and buttermilk into the dry mixture until smooth. Transfer this batter into a large cup for easy dipping and place it in the refrigerator to chill for about 10 minutes. - Prepare the Fries
Remove the crinkle-cut fries from their package and cut them into small ¼-inch pieces. Spread the pieces into a shallow baking dish and let them thaw for about 10 minutes while the batter chills. - Prep the Oil for Frying
Heat 4 inches of canola oil in a large, heavy-bottomed pot or Dutch oven to 350°F. - Prepare the Hot Dogs
Skewer the hot dogs using bamboo sticks or popsicle sticks, then pat them dry with paper towels. Fill a shallow dish with the remaining ½ cup of flour. - Batter and Coat the Hot Dogs
Roll each hot dog in the flour first to coat evenly. Then, dip the hot dog into the chilled batter from the cup and allow any excess batter to drip back into the cup. Roll the batter-coated hot dogs into the pieces of fries, pressing gently to ensure the fries stick well. - Fry the Corndogs
Fry the coated hot dogs in small batches (1–2 at a time) for 4 minutes, ensuring they do not touch while frying. Once golden and crispy, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil. - Prepare the Korean Ketchup
In a small mixing bowl, whisk together the ketchup, gochujang, light brown sugar, garlic paste, ginger paste, and soy sauce until smooth. - Serve and Enjoy
Drizzle the Korean ketchup generously over the fried corndogs or serve the sauce on the side for dipping. Enjoy your delicious Korean-style corndogs!
Notes
- If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Ensure the oil is at the correct temperature (350°F) for frying. Use a deep-fry thermometer to maintain accuracy. If the oil is too cool, the corndogs may absorb excess oil and turn greasy; if too hot, the batter may cook too quickly and burn before the inside is done.
- Crinkle-cut fries add texture and hold better, but you can also use straight-cut fries if preferred.
- Gochujang adds an authentic Korean spicy kick, but you can adjust the amount to your heat tolerance.
Nutrition
- Serving Size: 1 corndog
- Calories: 320
- Sugar: 6g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
