Discovering Korean Street Food
My Favorite is Korean Potato Corn Dogs and I first stumbled upon Korean Potato Corn Dogs while wandering through the bustling streets of Seoul. The aroma of sizzling hot dogs and the sight of golden, crispy corn dogs caught my attention instantly. I watched as a vendor skillfully dipped skewers into batter and rolled them in diced potatoes, creating these mouthwatering snacks. I had to try one, and the moment I took that first bite, I knew I was hooked. The combination of crunchy potatoes, gooey cheese, and savory hot dogs was an experience unlike any other.
A Taste of Comfort at Home
After returning home, I couldn’t stop thinking about those Korean Potato Corn Dogs. I decided to recreate them in my own kitchen, bringing a piece of Seoul to my family. It wasn’t as easy as I thought, but with a bit of patience, I managed to get the perfect combination of flavors and textures. The batter was light and crispy, the potatoes added a satisfying crunch, and the melted cheese was pure comfort. My family loved them, and it quickly became a favorite snack during our weekend get-togethers.
Perfect for Any Occasion
These Korean Potato Corn Dogs aren’t just delicious—they’re also versatile. Whether it’s a cozy movie night, a fun picnic, or a game day snack, these corn dogs fit right in. I’ve even made them for late-night cravings, and they never disappoint. The best part is watching everyone’s faces light up when they take that first bite. There’s something magical about the mix of familiar and new flavors that makes these corn dogs a hit every time.
Bringing the Streets of Seoul to You
If you’ve never tried Korean Potato Corn Dogs, you’re in for a treat. They’re more than just a snack—they’re a little taste of Korean street food culture, right in your own home. Making them takes a bit of time, but the reward is well worth it. So why not give it a try? You might just find yourself transported to the lively streets of Seoul with every crispy, cheesy bite.
Table of Contents
Chef’s Notes-Korean Potato Corn Dogs
- Opt for mozzarella cheese slices if you want that signature gooey stretch when you bite into the corn dog. Pepper jack cheese can add a spicy kick.
- To ensure the potato cubes stick well to the batter, dry them thoroughly after soaking and toss them in corn starch. This will help them adhere better and result in a crispier exterior.
- The batter should be thick enough to coat the skewers evenly but not too thick that it becomes difficult to work with. Adjust with a little extra water or flour if needed.
- Make sure the oil is at the right temperature (350°F/175°C) before frying. If the oil is too hot, the corn dogs may brown too quickly without cooking through. If it’s too cool, they’ll absorb more oil and become greasy.
- For an extra crispy texture, dip the corn dogs in batter, roll in panko, then repeat the process before frying. This double-coating ensures maximum crunchiness.
Korean Potato Corn Dogs
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corn dogs1
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minutesDive into the world of Korean street food with these irresistible Korean Potato Corn Dogs! Crispy on the outside, gooey cheese on the inside, and packed with flavor, these corn dogs are a must-try. Perfect for a fun snack or a unique appetizer, they’re sure to be a hit with everyone. Get ready to impress your friends and family with this easy-to-follow recipe!
Ingredients
hot dogs or sausage links
cheese slices
potato
corn starch or all-purpose flour
panko bread crumbs
1 cup all-purpose flour
1/2 cup plus 2 tablespoons warm water
1 teaspoon active dry yeast
1 tablespoon sugar
1/4 teaspoon salt
Ketchup
Mustard
Granulated sugar
Directions
- Prepare Potatoes – Dice the potato into small cubes and soak them in very hot water for an hour to soften.
- Make Batter – Combine warm water with sugar and yeast; let it sit until foamy (about 5 minutes). Mix in salt and flour until smooth. Cover and let it rise for an hour.
- Coat Potatoes – Rinse and dry the potato cubes. Toss them with corn starch and a pinch of salt until well-coated.
- Fry Corn Dogs – Heat oil to 350°F (175°C). Fry each corn dog for about 5 minutes until golden brown.
- Serve – Remove from oil and let rest on a cooling rack. Serve with ketchup, mustard, and a sprinkle of sugar if desired.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
- wooden chopsticks
- baking sheet
- cooling rack
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 45g
- Protein: 15g
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 800mg
- Potassium: 300mg
- Fiber: 3g
- Sugar: 6g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 2mg
FAQ-Korean Potato Corn Dogs
Can I use a different type of sausage?
Yes, you can substitute hot dogs with chicken sausages, turkey sausages, or even vegetarian/vegan sausages.
What cheese works best for Korean Potato Corn Dogs?
Mozzarella is a popular choice for its melty, stretchy quality. However, you can also use cheddar, pepper jack, or vegan cheese for different flavors.
How do I keep the potato cubes from falling off during frying?
Ensure the potato cubes are thoroughly dried and well-coated in corn starch before rolling them in the batter. Press them gently onto the batter to help them stick.
Can I bake these instead of frying?
Yes, you can bake them at 400°F (200°C) for 15-20 minutes, turning them halfway through. They won’t be as crispy as fried, but they’ll still be delicious.
How can I store leftovers?
Leftover corn dogs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer to regain their crispiness.
