Korean Corn Dog – Tokkebi Style
A delicious Korean corn dog recipe to bring Korean street food into your kitchen!
Print Recipe
Pinner la recette
Servings: 4 corn dogs
Calories: 571kcal
Equipment
- 4 Bamboo skewers or wooden
Ingredients
- 4 hot dog style sausages
- 250 g of mozzarella
For the Corn Dog batter:
- 150 g of all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon baking powder
- 100 ml of milk whole
- 1 egg
For the toppings:
- 100 g of panko breadcrumbs
- 2 tablespoons powdered sugar
- 1 handful of potatoes diced
- 1 package of ramen noodles uncooked, roughly crumbled
- 1 handful of cornflakes roughly crushed
For frying:
- 1 liter of frying oil
Sauces
- Yellow mustard
- Ketchup
Procédé
Preparation
- Make sure the wooden skewers chosen are suitable for the size of the pot you will use for frying. If necessary, cut the skewers to the appropriate length.
- Soak in water for 30 minutes
- Cut the sausages and mozzarella into pieces suitable for the size of the skewers. Thread a piece of sausage first, then a piece of mozzarella, alternating. Repeat until the skewer is filled.4 hot dog style sausages, 250 g of mozzarella
- Pour the panko breadcrumbs into a deep plate.100 g of panko breadcrumbs
- Also prepare the optional toppings (potatoes, ramen noodles, cornflakes) in separate containers.1 handful of potatoes, 1 package of ramen noodles, 1 handful of cornflakes
Frying
- In a large bowl, mix the flour, sugar, and baking powder.150 g of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon baking powder
- Beat the egg, then add it to the dry mixture.1 egg
- Gradually add the milk while mixing until you get a smooth and homogeneous batter.100 ml of milk
- Pour the batter into a deep plate to facilitate coating.
- Pour the oil into a large pot and heat over medium heat. The temperature should reach about 160-170°C. Once the temperature is reached, reduce the heat to maintain this constant temperature.1 liter of frying oil
- Hold a skewer in one hand and, using a chopstick, spread the batter evenly around the sausage.
- Quickly roll the coated skewer in the chosen toppings (potatoes, ramen noodles, or cornflakes).
- Coat it with panko breadcrumbs, pressing lightly to make them adhere.
- Gently lower the skewer into the hot oil and let it fry for 3 to 5 minutes, turning halfway through cooking. Baste the skewer with hot oil using a spoon during cooking for even coloring.
- Remove the skewer from the oil when it's golden and crispy. Drain on paper towels.
- Lightly sprinkle with powdered sugar and serve with ketchup and mustard.2 tablespoons powdered sugar, Yellow mustard, Ketchup
Notes
Dip the batter in a glass: To avoid getting your hands dirty, pour the batter into a tall, narrow glass or container and dip your skewers in it. This method works better with thick skewers or wooden chopsticks. If the batter is too thick, the topping may come off, so be careful.
Roll in the batter: Roll the skewers in the batter, turning them to coat well. You can also shape the batter by hand around the filling, but it can be a bit (very) sticky.
Prevent the filling from falling off: Place a small piece of sausage at the end of the skewer to keep the mozzarella in place.
Deep frying vs shallow frying: Deep frying is ideal for a nice round shape, as the oil allows the batter to be suspended. With shallow frying in a pan, the batter may flatten and the cheese may escape.
Nutrition
Calories: 571kcal | Féculents: 59g | Protein: 28g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 942mg | Potassium: 258mg | Fiber: 2g | Sugar: 5g | Vitamin A: 528IU | Vitamin C: 0.1mg | Calcium: 430mg | Iron: 5mg
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