Korean Corn Dogs
Crispy fried dough-coated hot dogs or sausages with Korean gochujang glaze and toasted sesame seeds. Hand-held street food served warm with dipping sauces and optional coatings.
Ingredients
Method
Pat sausages dry with paper towels. Insert wooden skewers through the center of each sausage, leaving about 2 inches of skewer exposed at the top for holding. Chill while preparing batter.
In a mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, sugar, and salt.
Add water or soy milk to the dry ingredients and whisk until smooth, lump-free batter forms. The batter should coat the back of a spoon.
If using panko and sesame seeds, combine them in a shallow dish. Have the gochujang glaze in a separate bowl for dipping after frying.
If using an air fryer: Preheat to 380°F. Dip each skewered sausage into batter to coat completely, then optionally roll in panko-sesame mixture. Spray or lightly brush air fryer basket with oil. Arrange corn dogs in a single layer and spray lightly with cooking oil. Air fry for 10–12 minutes, shaking the basket halfway, until golden and crispy.
If using a deep fryer: Heat oil to 350°F. Dip each skewered sausage into batter to coat completely, then optionally roll in panko-sesame mixture. Carefully lower into hot oil and fry 3–4 minutes, turning once, until golden brown all over. Transfer to a paper towel–lined plate.
While still warm, drizzle or dip corn dogs in gochujang glaze. Sprinkle with chopped green onion and additional sesame seeds if desired. Serve immediately with extra dipping sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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