Description
These Korean Corndogs with Korean Ketchup combine a crispy, golden fried exterior with flavorful hot dogs coated in a unique batter mixed with crispy fried onions and crinkle-cut fries for extra crunch. Served with a spicy and tangy Korean ketchup made from gochujang, garlic, ginger, and soy sauce, this recipe offers a delicious twist on the classic American corndog with bold Korean flavors.
Ingredients
Scale
Corn Dog
- 8 hot dogs
- 1 cup cornmeal
- 2 cups all-purpose flour, divided
- ½ cup French’s crispy fried onions
- 2 teaspoons 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 tablespoons gochujang or red chili paste
- ½ tablespoon light brown sugar
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 teaspoons soy sauce
Instructions
- Prepare the Coating Mixture: Add the French’s crispy fried onions to a food processor and blend for 15 seconds until they become a fine powder. In a medium mixing bowl, combine this onion powder with 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 place it in the refrigerator to chill for about 10 minutes.
- Prepare the Fries: Remove the crinkle-cut fries from their package and cut them 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 (175°C).
- Prepare the Hot Dogs: Skewer each hot dog using bamboo sticks or popsicle sticks, then pat them dry with paper towels. Place the remaining ½ cup of flour in a shallow dish.
- Batter and Coat the Hot Dogs: Roll each hot dog in the flour to coat evenly. Dip the floured hot dog into the chilled batter, letting excess batter drip back into the cup. Immediately roll the battered hot dog into the small pieces of fries, pressing gently to ensure the fries stick well.
- Fry the Corndogs: Fry the coated hot dogs in small batches (1–2 at a time) in the hot oil for about 4 minutes, making sure they do not touch. Fry until golden brown and crispy, then 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 and well combined.
- Serve and Enjoy: Drizzle the Korean ketchup generously over the fried corndogs or serve it on the side as a dipping sauce. Enjoy your flavorful Korean-style corndogs!
Notes
- Use fresh and firm hot dogs for best results.
- Ensure the oil is at the correct temperature to avoid greasy or undercooked corndogs.
- Chilling the batter helps it adhere better to the hot dogs.
- Cutting the fries into small pieces helps them stick easily and crisp up nicely during frying.
- Adjust the amount of gochujang in the ketchup to suit your preferred spice level.
