Homemade Corn Dogs

Homemade corn dogs are already easy to make. But we don't stop there, we're taking it further and bringing the cheesy Korean corn dog also known as the Gamja Dog to the home. Then maybe we'll decide which is the best corn dog in the world.


Serving Size: 4-6


INGREDIENTS:

Traditional Regular Corn Dog:

  • 3/4 cup cornmeal

  • 1 1/4 cup all-purpose flour

  • 2 tablespoons granulated sugar

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 large egg

  • 1.25 cups buttermilk

  • 2.5 tablespoons vegetable oil

  • 8 hot dogs

  • Fry oil


Korean Corn Dog:

  • 4 hot dogs cut in half (width-wise not lengthwise)

  • 8 sticks low moisture mozzarella cheese (cut from blocks(about 6 ounces)

  • 1 cup warm 98f water

  • 1 teaspoon instant yeast

  • 1.5 cups all-purpose flour

  • 3 tablespoons granulated sugar sugar

  • 1/2 teaspoon salt

  • 2 cups panko

  • *optional potato rolling option: 2 russet potatoes peeled and cut into 1/2 inch cubes then parboiled for 3-5 mins or till just 75 percent cooked)

  • Oil for frying

  • Sugar for coating


Sweet Gochujang Aioli and Garnish:

  • 1/2 cup mayo

  • 1/4 cup sriracha

  • 1 tablespoon gochujang

  • 1 teaspoon sesame oil

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • Salt to taste

  • Green onion

  • Sesame seeds


INSTRUCTIONS:

Traditional Corn Dog Method:

  1. Start by filling a large pot with oil (about ½-¾ full) and heating oil to 350F.

  2. For the batter, in a medium bowl combine and whisk together all the dry ingredients. Separately, whisk together all wet ingredients. Whisk wet ingredients into dry ingredients until a homogenous batter forms.

  3. Take the hot dogs and drive the skewer through each hot dog lengthwise.

  4. Pour batter into a tall/skinny glass and dunk each hot dog into the batter until covered.

  5. Add the batter-covered hot dog via twirling to the 350F oil. Fry 3-5 minutes.

  6. Remove and let drain on a wire rack. Repeat with the remaining hot dogs.


Korean Corn Dog Method:

  1. Heat oil to 350f

  2. Skewer dogs and cheese on sticks so you have a half and half option on each skewer with the mozzarella at the top. You can also do all mozzarella. Keep in the fridge cold

  3. Mix together the batter, make sure it’s thick as fuck let rise for 30-45 mins

  4. Dip dogs in a tall glass of batter, Twirl the dog to keep it round.

  5. Roll immediately in the par-cooked potato if using then in panko, generously

  6. Fry immediately at 350f till golden and crisp

  7. Sprinkle corn dog with sugar serve with a drizzle of aioli

Sweet Gochujang Aioli Method:

  1. Add all ingredients to a large bowl. Mix until well combined.

  2. Add to a bottle for drizzling.