Can I use vegan cheese in Korean Corn Dogs?

Absolutely! You can substitute mozzarella with vegan cheese alternatives, ensuring that everyone can enjoy these delicious corn dogs. Just make sure the vegan cheese you choose melts well, so you get that gooey experience.

How do I store leftover corn dogs?

To store any leftover corn dogs, let them cool completely and then place them in an airtight container. They can last in the fridge for up to 3 days. For longer storage, consider freezing them in a single layer until solid, then transfer them to a freezer bag.

Can I make the batter in advance?

Yes! You can prepare the batter in advance and keep it stored in the refrigerator for up to 24 hours. Just give it a good stir before use, as some of the texture may change during storage.

Is it necessary to fry the corn dogs?

While frying gives the best texture and flavor, you can also bake these corn dogs in the oven at a high temperature if you prefer a healthier option. Just brush them with a bit of oil and bake until golden.

What type of hot dogs should I use?

You can use any type of hot dog you prefer, beef, turkey, or plant-based options work well. Choose the ones that suit your dietary needs and taste preferences.

Korean Corn Dogs Recipe That Everyone Will Love

Ingredients

Saucisses de bœuf ou de dinde (type hot dog) - 4 à 6
Bâtonnets de mozzarella - 4 à 6
Farine tout usage - 1 tasse
Fécule de maïs - 1/4 tasse
Levure chimique - 1 c. à café
Sel - 1/2 c. à café
Eau - 1 tasse
Chapelure panko - 1 tasse
Huile végétale - pour friture
Gochujang - 2 c. à soupe
Jus de citron vert - 1 c. à soupe
Crème aigre ou alternative végétale - 1/2 tasse
Coriandre fraîche (optionnelle)
Flocons de chili (optionnels)

Cook Mode Prevent your screen from going dark

Instructions

Préparer les brochettes : Insérer un bâtonnet dans chaque saucisse et fromage.
Mélanger les ingrédients secs : Farine, fécule, levure et sel.
Ajouter l’eau : Incorporer progressivement jusqu’à pâte lisse.
Enrober : Tremper les brochettes dans la pâte puis dans le panko.
Frire : Cuire 3 à 5 minutes dans l’huile chaude jusqu’à doré.
Préparer la sauce : Mélanger gochujang, citron vert et crème.
Napper : Arroser la sauce directement sur les corn dogs.
Servir : Garnir de coriandre et chili si désiré.

Notes

For a gluten-free option, use gluten-free flour and ensure your panko breadcrumbs are also gluten-free.

Author: James Walker
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Snack
Method: Frying
Cuisine: Korean
Diet: Vegetarian

Nutrition

Serving Size: 1 corn dog
Calories: 400
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 15g
Cholesterol: 40mg