Oh K-Dog, Multiple Locations Photo: & K-Dog is arguably one of the most famous spots for Korean corn dogs in NYC, and it’s for great reason. Remove the corn dog from the pan, and dry it with paper towel.1.Let it cook on each side till turns a golden brown.Pour vegetable oil in a pan or cooking pot on low heat.Transfer into the breadcrumb, and turn until it is fully covered,.Dip the hotdog cheese in a wooden chopstick into the batter, Roll in one direction until it is fully coated. Transfer the Batter into a tall glass or shallow pan (whichever you prefer).The cheese should be placed above the hotdog Assemble the hotdog and cheese into the wooden chopstick.Cut the Mozzarella cheese into 3 inches long with the same width as the hotdog.Stir gently using the spoon until the flour is fully dissolved.Transfer the milk-yeast mixture (Plate bowl A) and pour into the plate bowl B.In plate bowl B, add flour, egg and salt.In a plate bowl A, add yeast, brown sugar, and milk.Flip to the opposite side and repeat the process.
Once the oil becomes hot, add the corn dog. This step is much easier compared to coating and making batter. This will make the coating process simpler. If coating the hot dog cheese using the glass is hard for you, transfer the batter into the shallow pan.Make sure the corn dog is fully covered by the breadcrumb to prevent the cheese from leaking out when frying.Lastly, I transfer the coated cheese corn dog to the plate where I put the breadcrumb, and roll until it is covered. Now to make the coating, dip the hotdog-cheese in wooden chopstick into the batter, and turn in one direction until it is fully coated by the batter Next, I assemble the hotdog and cheese into the skewer, which the cheese should be placed above. The cheese should be 3 inches long and the same width as the hotdog. Once you prepare the wooden chopstick, cut the mozzarella cheese and hotdog in half. Transfer into a tall glass for preparing on coating the corn dog. Mix gently using the spoon until it is fully dissolved. Next, I transfer and pour the milk yeast mixture into the bowl. And then in a separate bowl, I added the flour, salt, and egg. To make the Batter, I added yeast, brown sugar, and milk to a plate bowl which I mix them gently. To make the Korean Mozzarella Corn Dog, there are 3 things you should do: Making the Batter, Coating, and Deep Fry. I use canola oil since it is the healthiest or the least fatty oil. OIL: Of course, I use vegetable oil to deep fry my corn dog. You can use any breadcrumb since it wouldn't make any difference. This is the most common cheese they use in making Korean corn dogs.īreadcrumb: I am using a Panko breadcrumb to make my coating crispy and crunchy. Meat: I am using beef hot dog in this recipe, but you can use chicken or pork if you like.Ĭheese: The cheese I am using is Mozzarella cheese. You have to make sure the batter is thick enough to coat the sausage and cheese. Here are the important ingredients you need to make Korean Mozzarella Corn Dog:īatter: To make a batter mixture, I use flour, egg, yeast, sugar, and milk.
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