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Viral Cheesy Korean Corn Dogs: Ultimate Panko & Potato Crust Guide with Perfect Cheese Pull

A crispy, deep-fried korean corn dog being pulled apart to reveal a dramatic, stretchy cheese pull.
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Make street-style Korean corn dogs at home. This recipe gives you the steps for a crispy coating, gooey mozzarella center, and the option for a potato or panko crust. Achieve the viral cheese pull with these simple techniques.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup sweet rice flour (or substitute with more all-purpose flour for a less chewy texture)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup warm water
  • 1 packet active dry yeast
  • 1 large egg
  • 1 pound hot dogs or sausages
  • 8 ounces low-moisture mozzarella cheese sticks, cut into 1-inch pieces
  • Skewers or wooden sticks
  • For Coating Options: 1 cup Panko breadcrumbs OR 1 cup small frozen french fries (for potato crust)
  • For Frying: 4 cups neutral oil (like canola or vegetable)
  • For Finishing: Granulated sugar, ketchup, mustard

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Make the batter: In a large bowl, whisk together the all-purpose flour, rice flour, baking powder, and salt. Pour in the activated yeast mixture and the egg. Whisk until you have a smooth, thick batter, similar to pancake batter. Let the batter rest in a warm place for 1 hour to rise slightly.
  3. Prepare the sticks: If making half-and-half dogs, thread one piece of mozzarella cheese onto a skewer, followed by one hot dog piece, repeating the pattern if desired, ending with a hot dog. If using only hot dogs, thread one hot dog onto each skewer. Pat the sausages and cheese dry with paper towels.
  4. Prepare the crusts: Place the Panko breadcrumbs or the small frozen french fries onto separate shallow dishes.
  5. Coat the dogs: Dip each skewered item completely into the batter, ensuring it is fully covered. Let excess batter drip off for a few seconds.
  6. Apply the crust: Immediately roll the battered item in your chosen coating (Panko or fries). Press gently so the coating adheres well.
  7. Chill: Place the coated corn dogs on a parchment-lined tray and freeze for at least 30 minutes. This step helps the coating set and prevents it from falling off during frying.
  8. Heat the oil: Pour the oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain this temperature.
  9. Fry the corn dogs: Carefully lower 2 or 3 corn dogs into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until the crust is deep golden brown and crispy.
  10. Drain and finish: Remove the corn dogs with tongs and place them on a wire rack set over a baking sheet to drain excess oil.
  11. Serve immediately: While still hot, roll the corn dogs lightly in granulated sugar. Serve with ketchup and mustard for a sweet and savory snack.

Notes

  • For the best cheese pull, use low-moisture mozzarella. High-moisture cheese releases too much water when heated.
  • If using french fries for the crust, ensure they are small and frozen solid before coating the dog.
  • If you prefer a chewier batter, use a batter made primarily with rice flour, as this mimics traditional Korean street food texture.

Nutrition

Find it online: https://cookerycommand.com/korean-corn-dog-recipe-cheese-pull-panko/