Korean Mozzarella Corn Dog Recipe

Korean Mozzarella Corn Dog is a Korean-style corndog that is coated in batter & breadcrumb and then deep-fried in oil. It is a popular Korean street food that is delicious, cheesy, and crunchy.

Some countries, like the United States, have their version of corn dog but the Korean style seems to be my favorite. It is crunchier, has mozzarella cheese and it looks prettier than your average corn dog.

I haven't gone to South Korea but the Korean cultures, such as Kpop, movies, and cuisines, are very popular in the Philippines. And because of that, it is not surprising to say that we have many Korean restaurants and food courts in our country.

What is Korean Corn Dog?

Korean Corn Dog, also known as gamja-hotdog (감자핫도그) in Korea, is one of the most popular street food in South Korea It may not be healthy compared to other traditional Korean foods, but it tastes really good.

To make this, the hot dog and mozzarella cheese are placed in a skewer. It is coated in seasoned flour egg mixture and bread crumb which is deep-fried in oil.

And lastly, we drizzle it either with mayonnaise, ketchup, mustard, or 3 of them together. But to me, I made a mayo-ketchup sauce, and then I put it on my corn dog.

3 reasons why this is the best corn dog?

I have tried different versions of a corn dog, and I promise you the Korean style is way better than the American corn dog.

Here are my 3 reasons why my Korean gamja-hotdog is better than the ordinary corn dog:

1. It has cheese inside which makes it better. If you are a customer and the shop sells corndog with mozzarella cheese, you will be tempted to buy one. Think of it as a combination of hot dogs and mozzarella sticks. Delicious, isn't it?
   
2. Panko or breadcrumb is added to this recipe, which makes it crispier and crunchier than the ordinary corn dog.
   
3. It is a combination of sweet, savory, crispy, and cheesy which tastes way better than any corn dog you tried.

Recipe Ingredients

Here are the important ingredients you need to make Korean Mozzarella Corn Dog:

Batter: To make a batter mixture, I use flour, egg, yeast, sugar, and milk. You have to make sure the batter is thick enough to coat the sausage and cheese.

Meat: I am using beef hot dog in this recipe, but you can use chicken or pork if you like.

Cheese: The cheese I am using is Mozzarella cheese. This is the most common cheese they use in making Korean corn dogs.

Breadcrumb: I am using a Panko breadcrumb to make my coating crispy and crunchy. You can use any breadcrumb since it wouldn't make any difference.

OIL: Of course, I use vegetable oil to deep fry my corn dog. I use canola oil since it is the healthiest or the least fatty oil.

Step by Step Instruction

To make the Korean Mozzarella Corn Dog, there are 3 things you should do: Making the Batter, Coating, and Deep Fry.

I. For making the Batter

To make the Batter, I added yeast, brown sugar, and milk to a plate bowl which I mix them gently. And then in a separate bowl, I added the flour, salt, and egg.

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Next, I transfer and pour the milk yeast mixture into the bowl. Mix gently using the spoon until it is fully dissolved. Transfer into a tall glass for preparing on coating the corn dog.

II. For Coating

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Once you prepare the wooden chopstick, cut the mozzarella cheese and hotdog in half. The cheese should be 3 inches long and the same width as the hotdog. Next, I assemble the hotdog and cheese into the skewer, which the cheese should be placed above.

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Now to make the coating, dip the hotdog-cheese in wooden chopstick into the batter, and turn in one direction until it is fully coated by the batter

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Lastly, I transfer the coated cheese corn dog to the plate where I put the breadcrumb, and roll until it is covered.

Notes:

• Make sure the corn dog is fully covered by the breadcrumb to prevent the cheese from leaking out when frying.
• If coating the hot dog cheese using the glass is hard for you, transfer the batter into the shallow pan. This will make the coating process simpler.

III. For Frying

This step is much easier compared to coating and making batter.

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I pour the vegetable oil into a pan. Once the oil becomes hot, add the corn dog. Let it cook until it turns golden brown. Flip to the opposite side and repeat the process.

Now before serving, I drizzle it with mayo-ketchup. And you are done.

Variation and Tips

• Instead of Panko breadcrumb, you can use crushed ramen noodle or cornflakes that is sold in grocery stores.
  
• In some recipes, others add Potatoes into their corn dog. This works by mixing cubed or chopped potato fries with breadcrumb during the coating process. This will take your Korean Corn Dog to the next level.
  
• If you don't have Mozzarella Cheese, you can use White Cheddar or Pepper Jack Cheese.
  
• Instead of hotdog, you can use fish cake or squid.
  
• If you prefer Gluten-free, you can corn flour instead of the all-purpose flour that I used in this recipe.

Recipe Frequently Asked Questions

Other Korean Food Recipes

If you are looking for other Korean foods, here are my other recommended recipes you can try cooking at home:

• Andong Jjimdak (Korean Braised Chicken)
  
• Korean Beef Stir Fry

• Kimchi Fried Rice