Can I bake these instead of frying?

Yes, you can bake these corn dogs at 425°F for about 20-25 minutes, turning halfway through. While they won't be quite as crispy as the fried version, they'll still be delicious. Spray them with a little cooking oil before baking for better browning.

What can I substitute for buttermilk?

No buttermilk on hand? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This quick substitute works perfectly in this recipe.

Can I make these ahead for a party?

Absolutely! You can prepare them up to the coating stage and refrigerate for a few hours before frying. For best results at a party, fry them just before serving, or fry ahead and keep warm in a 200°F oven for up to 30 minutes.

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that's sweet, spicy, and savory. You can find it in the international aisle of most grocery stores, at Asian markets, or online. If you can't find it, substitute with 1 tablespoon sriracha and ½ teaspoon miso paste.

Korean Corn Dogs Recipe - LazyDayRecipes

Name: Apple Fritters Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Korean
Ingredients: 8 hot dogs; 1 cup cornmeal; 2 cups all-purpose flour, divided; ½ cup French’s crispy fried onions; 2 teaspoons baking powder; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 large egg, beaten; 1 cup buttermilk; 32 ounces crinkle-cut fries; 1 cup ketchup; 2 tablespoons gochujang (red chili paste); ½ tablespoon light brown sugar; 1 teaspoon garlic paste; 1 teaspoon ginger paste; 2 teaspoons soy sauce

Description

Korean Corn Dogs are a flavorful twist on the classic American snack, packed with a crispy golden coating made of cornmeal batter and crinkle fries. These irresistible treats pair perfectly with a bold and tangy Korean-style ketchup that adds a kick of spice, garlic, and sweetness. Perfect as a snack, appetizer, or fun party dish!

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 teaspoons 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 tablespoons gochujang (red chili paste)
1/2 tablespoon light brown sugar
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons soy sauce

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Instructions

Prepare Onion Powder and Batter
Add the French’s crispy fried onions to a food processor and blend for 15 seconds until it forms a powder-like consistency. Combine this powder with cornmeal, 1½ cups of flour, baking powder, salt, and black pepper in a medium mixing bowl. Whisk in the beaten egg and buttermilk until the mixture is smooth. Transfer the batter into a large cup or tall container and refrigerate for 10 minutes.
Prepare Fries
Remove crinkle-cut fries from the package and cut them into ¼-inch pieces. Place the cut fries in a shallow baking dish and let them thaw for 10 minutes while the batter rests in the fridge.
Heat Oil
Heat 4 inches of canola oil in a large heavy-bottomed pot or Dutch oven. Bring the oil to 350°F to get it ready for frying.
Skewer Hot Dogs and Coat Them
Skewer the hot dogs using bamboo skewers or popsicle sticks, then pat the hot dogs dry with paper towels. In a shallow dish, spread ½ cup of all-purpose flour. Roll each hot dog in the flour, coating them lightly, then dip them into the chilled batter. Let any excess batter drip back into the cup. Afterward, roll the battered hot dogs in the prepared crinkle fries, pressing gently to adhere the fries to the batter.
Fry the Corn Dogs
Carefully place the coated hot dogs into the hot oil and fry for 4 minutes. Fry only 1–2 hot dogs at a time to prevent them from sticking to each other or the pot. Remove the fried corn dogs using tongs and place them on a plate lined with paper towels to drain off excess oil.
Prepare Korean Ketchup
To make the Korean ketchup, whisk together the ketchup, gochujang, brown sugar, garlic paste, ginger paste, and soy sauce in a small mixing bowl.
Serve
Drizzle the Korean ketchup generously over the fried corn dogs and serve immediately. Enjoy these crispy and flavorful snacks while they are hot!

Notes

For a cheesier twist, you can put a slice of mozzarella cheese on your skewer before the hot dog. The melted cheese inside boosts flavor!
Make sure the oil is preheated and maintains 350°F for even frying. A thermometer is helpful for precision.
If you don’t have buttermilk, you can substitute 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar.
To make these gluten-free, use gluten-free cornmeal and flour.
Gochujang can be adjusted for spice preferences; reduce for mild heat or increase for an extra kick.

Nutrition

Serving Size: 1 corn dog
Calories: 350
Sugar: 8g
Sodium: 750mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 10g
Cholesterol: 40mg