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Exploring the Delight of Korean Corn Dogs

Korean Corn Dogs made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup rice flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup cold water
  • 4 hot dogs or cheese sticks
  • Wooden skewers
  • Oil for frying

Method
 

  1. Prepare the ingredients by gathering hot dogs, skewers, and aligning your work area for the batter and frying.
  2. In a mixing bowl, combine the all-purpose flour, rice flour, sugar, baking powder, and salt.
  3. Gradually add cold water to the dry mixture, stirring until the batter is smooth and thick.
  4. Heat oil in a deep pan or fryer to about 350°F (175°C).
  5. Insert skewers into the hot dogs or cheese sticks, making sure they are securely attached.
  6. Dip each skewered hot dog into the batter, coating it evenly.
  7. Carefully lower the battered corn dogs into the hot oil, frying in batches as needed.
  8. Fry until golden brown, about 4-5 minutes, turning occasionally for an even cook.