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In recent years, the culinary world has witnessed a delightful surge in the popularity of Korean street food, with one treat capturing the hearts and taste buds of food enthusiasts around the globe: the Korean corn dog. This unique dish combines the gooey, cheesy goodness of melted cheese with the savory richness of hot dogs, all enveloped in a deliciously crispy batter. The marriage of flavors and textures makes cheesy Korean corn dogs an irresistible snack that is perfect for gatherings, parties, or simply a fun family meal at home.

Cheesy Korean Corn Dog

Discover the joy of making Cheesy Korean Corn Dogs at home! This delicious treat features gooey cheese and savory hot dogs enveloped in a crispy batter. Perfect for parties or family gatherings, these corn dogs are a crowd-pleaser. Get step-by-step instructions on selecting ingredients, preparing the batter, and frying techniques for ultimate crispiness. Don't forget the dipping sauces for an extra flavor kick! #KoreanCornDogs #CheesyGoodness #CookingAtHome #StreetFood #SnackIdeas #DeliciousTreats
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1 large egg

8 cheese sticks (mozzarella or cheddar)

8 hot dog sausages (beef or pork, your choice)

1 cup panko breadcrumbs

Oil for frying

Optional: ketchup, mustard, or sweet chili sauce for dipping

Instructions
 

Prepare the Hot Dogs and Cheese Sticks: Insert a skewer into each hot dog and cheese stick fish-style (cheese in the middle between two hot dogs). Freeze them for about 30-45 minutes until firm; this will help them hold their shape when frying.

    Make the Batter: In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well. In a separate bowl, whisk together the milk and egg. Gradually add the wet ingredients to the dry ingredients until well combined. The batter should be thick but pourable.

      Coat and Fry: Heat oil in a deep fryer or a large, deep skillet over medium-high heat (oil should reach about 350°F or 175°C). Dip each frozen corn dog and cheese stick into the batter, ensuring it is fully coated. Let any excess batter drip off, then roll it in panko breadcrumbs for an extra crunch.

        Fry the Corn Dogs: Carefully place the coated corn dogs in the hot oil, a few at a time, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Use tongs to turn them for an even cook.

          Drain and Serve: Once golden, remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil. Serve them hot with your choice of dipping sauces.

            Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6