Description
These Korean Corndogs are crispy, golden-fried hot dogs coated with a unique batter mixed with crispy fried onions and rolled in diced crinkle-cut fries for extra crunch. Served with a spicy and savory Korean ketchup made from gochujang and other flavorful ingredients, this recipe brings a fun and delicious twist to a classic snack. Ready in 23 minutes, it’s perfect for a party appetizer or satisfying meal.
Ingredients
Scale
Corn Dog
- 8 hot dogs
- 1 cup cornmeal
- 2 cups all-purpose flour, divided
- ½ cup French’s crispy fried onions
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 large egg, beaten
- 1 cup buttermilk
- 32 ounces crinkle-cut fries
Korean Ketchup
- 1 cup ketchup
- 2 tablespoon gochujang (red chili paste)
- ½ tablespoon light brown sugar
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 teaspoon soy sauce
Instructions
- Prepare the Coating Mixture: Add French’s crispy fried onions into a food processor and blend for 15 seconds until they become a fine powder. In a medium bowl, combine the onion powder, cornmeal, 1½ cups of the flour, baking powder, salt, and ground black pepper.
- Mix the Batter: Whisk the beaten egg and buttermilk into the dry mixture until smooth. Transfer the batter into a large cup for easy dipping and refrigerate for about 10 minutes to chill.
- Prepare the Fries: Cut crinkle-cut fries into small ¼-inch pieces. Spread them in a shallow baking dish and let them thaw for about 10 minutes while the batter chills.
- Prep the Oil for Frying: Heat 4 inches of canola oil in a large heavy-bottomed pot or Dutch oven to 350°F (177°C) for frying.
- Prepare the Hot Dogs: Skewer hot dogs with bamboo or popsicle sticks and pat them dry with paper towels. Pour the remaining ½ cup of flour into a shallow dish.
- Batter and Coat the Hot Dogs: Roll each hot dog in the flour to coat evenly. Then dip into the chilled batter, letting excess drip back. Roll the dipped hot dog into the small chopped fries, pressing gently so the fries stick well.
- Fry the Corndogs: Fry the coated hot dogs in the hot oil in small batches (1–2 at a time), ensuring they don’t touch. Fry for about 4 minutes until golden and crispy. Remove and drain on paper towels.
- Prepare the Korean Ketchup: In a small bowl, whisk together ketchup, gochujang, light brown sugar, garlic paste, ginger paste, and soy sauce until smooth.
- Serve and Enjoy: Drizzle the Korean ketchup generously over fried corndogs or serve on the side for dipping. Enjoy this delicious Korean-style snack!
Notes
- Make sure to maintain the oil temperature at 350°F for the crispiest corndogs without absorbing too much oil.
- Cutting the fries into small pieces helps them stick better and fry more evenly on the corndogs.
- Chilling the batter helps it adhere better to the hot dogs and results in a crispier coating.
- Use fresh canola oil or a neutral oil with a high smoke point for frying.
- If you want a spicier sauce, increase the amount of gochujang or add a pinch of cayenne pepper.
