Korean Corndogs with Korean Ketchup Recipe
If you’re on the hunt for a playful snack that brings together familiar comfort with a fun Korean twist, look no further than this Korean Corndogs with Korean Ketchup Recipe. Crispy on the outside, perfectly fluffy on the inside, and wrapped in a colorful coat of crinkle-cut fries, these corndogs bring excitement to every bite. The star here is the spicy-sweet Korean ketchup, a vibrant sauce that adds a punch of flavor to complement the golden corndogs perfectly. Whether you’re hosting a casual get-together or craving a delightful street-food-inspired treat, this recipe is sure to become one of your favorites.
Ingredients You’ll Need
Getting the flavors just right is all about simple, well-chosen ingredients. Each one plays a crucial role in building the layers of taste and texture, from the crunch of the fried onions to the tangy kick of the Korean ketchup.
- 8 hot dogs: The classic base that makes this dish a hearty comfort food favorite.
- 1 cup cornmeal: Adds a subtle sweetness and grainy texture to the batter.
- 2 cups all-purpose flour, divided: Provides structure and lightness to the coating.
- ½ cup French’s crispy fried onions: Ground into powder, they bring a hint of savory crunch and depth to the batter.
- 2 teaspoons baking powder: Helps the batter puff up into a light and airy crust.
- 1 teaspoon salt: Enhances all the flavors harmoniously.
- ½ teaspoon ground black pepper: Adds a slight warmth and complexity.
- 1 large egg, beaten: Binds the batter for a smooth consistency and a rich taste.
- 1 cup buttermilk: Brings tenderness and a subtle tang to the batter.
- 32 ounces crinkle-cut fries: Chopped into small pieces, they form the irresistible crispy shell.
- Korean Ketchup Ingredients: 1 cup ketchup, 2 tablespoons gochujang (red chili paste), ½ tablespoon light brown sugar, 1 teaspoon garlic paste, 1 teaspoon ginger paste, and 2 teaspoons soy sauce combine to create a luscious, spicy-sweet dipping sauce.
- Canola oil for frying: Ideal for achieving that golden crispness without overpowering the flavors.
How to Make Korean Corndogs with Korean Ketchup Recipe
Step 1: Prepare the Coating Mixture
Start by pulsing the crispy fried onions in a food processor until they’re finely powdered. This small step amps up the batter’s flavor and adds subtle texture without noticeable crunch. Then combine this onion powder with cornmeal, most of the flour, baking powder, salt, and black pepper in a bowl—these dry ingredients will form the flavorful base of your crunchy coating.
Step 2: Mix the Batter
Whisk the beaten egg and buttermilk into your dry mix until smooth and well incorporated. This batter will be slightly thick but perfect for dipping. Pop it into the fridge to chill for about 10 minutes, giving the flavors a chance to mingle and the batter to firm up for easier coating.
Step 3: Prepare the Fries
While the batter chills, take your crinkle-cut fries and chop them into small ¼-inch pieces. Spread them out in a shallow dish so they can thaw slightly and become easier to press onto the batter later. This quirky crust of fries is where the magic really happens.
Step 4: Prep the Oil for Frying
Heat about 4 inches of canola oil in a deep, heavy-bottomed pot or Dutch oven until it reaches 350°F. Maintaining the right temperature ensures your corndogs cook evenly and get that golden, irresistible crunch without soaking up too much oil.
Step 5: Prepare the Hot Dogs
Skewer each hot dog with wooden sticks, making them easy to handle when dipping and frying. Pat them dry to help the flour and batter stick better during the coating process. Then, coat each skewer lightly with the remaining flour, which acts as a primer for the batter.
Step 6: Batter and Coat the Hot Dogs
Dip each floured hot dog into your chilled batter, letting the excess drip off. Immediately press the coated hot dog into the chopped fries, making sure they adhere well and cover the entire surface. This creates the crunchy, textured exterior that makes Korean corndogs so special.
Step 7: Fry the Corndogs
Carefully lower each coated hot dog into the hot oil, frying 1 or 2 at a time so they don’t stick together. Fry for about 4 minutes or until they’re a deep golden brown. Transfer to a paper towel-lined plate to drain excess oil and keep them perfectly crisp.
Step 8: Prepare the Korean Ketchup
While the corndogs fry, whisk together ketchup, gochujang, light brown sugar, garlic paste, ginger paste, and soy sauce in a small bowl. This spicy-sweet sauce is the perfect flavor boost, marrying sweet, savory, and umami notes with a kick of heat.
Step 9: Serve and Enjoy
Drizzle your Korean ketchup generously over the crispy corndogs or serve it on the side for dipping. Grab one, take a bite, and enjoy the exciting combination of familiar comfort food and bold Korean flavors.
How to Serve Korean Corndogs with Korean Ketchup Recipe
Garnishes
Fresh green onions or finely chopped chives sprinkled on top add a lovely pop of color and a mild oniony freshness that balances the richness. For an extra pop, a light dusting of powdered sugar on your corndogs pays homage to the street-food style presentation in Korea, adding a sweet contrast to the savory batter.
Side Dishes
This recipe pairs wonderfully with a refreshing side like pickled radish cubes, which provide a crisp, tart bite to cleanse the palate. Alternatively, serve with a fresh cabbage slaw dressed in a light vinaigrette to cut through the richness, or offer extra crinkle-cut fries seasoned simply with salt for an indulgent, crispy combo.
Creative Ways to Present
For a fun party presentation, arrange your Korean corndogs vertically in a sturdy glass jar or vase filled with festive shredded paper or reusable skewers standing upright. You can also serve them on a colorful platter alongside small bowls of Korean ketchup and other dipping sauces like honey mustard or spicy mayo to mix things up.
Make Ahead and Storage
Storing Leftovers
Leftover Korean corndogs keep well in an airtight container in the fridge for up to 2 days. To retain the best texture, separate layers of corndogs with parchment paper, preventing sogginess from moisture buildup. Reheating properly is key to bringing back their crispy magic.
Freezing
If you want to prepare in advance, freeze unbattered, skewered hot dogs and fries portions separately, as the batter and fry coating are best made fresh. For fully cooked corndogs, freeze them on a baking sheet before transferring to a freezer-safe bag. They’ll keep well for up to a month, perfect for last-minute cravings.
Reheating
To reheat and keep that signature crunch, bake leftover corndogs in a preheated oven at 400°F for about 8–10 minutes. Using a wire rack on a baking sheet helps air circulate and prevents sogginess. Avoid microwaving if you want to preserve the crispy exterior.
FAQs
Can I use other sausages instead of hot dogs?
Absolutely! This recipe works well with any sausage you prefer. Just make sure they’re fully cooked before coating and frying so they heat through evenly.
Is gochujang very spicy?
Gochujang has a mild to moderate spicy heat with a fermented, slightly sweet flavor. If you want a milder ketchup sauce, simply reduce the amount or substitute with a sweet chili sauce.
Can I bake these instead of frying?
You could bake them, but the crispy texture might not be quite the same. If baking, brush the coated corndogs lightly with oil and bake at 425°F, turning halfway through for the best results.
What’s the best way to make the fries stick to the batter?
Press the fries gently but firmly onto the wet batter. Chilling the batter helps it cling better, and coating the hot dogs with flour beforehand gives the batter a better surface to adhere to.
Can I make the Korean ketchup sauce ahead of time?
Yes! In fact, the flavors meld beautifully if you make the sauce and refrigerate it for a couple of hours or overnight. Just give it a quick stir before serving.
Final Thoughts
There’s something truly joyful about these Korean Corndogs with Korean Ketchup Recipe—they’re more than just a snack. They’re a celebration of textures and flavors woven together in a way that sparks happiness with every bite. So go ahead, gather your ingredients, and bring a little Korean street-food magic to your kitchen. You won’t regret it!
Print
Korean Corndogs with Korean Ketchup Recipe
- Total Time: 23 minutes
- Yield: 8 servings 1x
Description
Crispy and savory Korean Corndogs coated with crinkle-cut fries for an extra crunch, served with a flavorful homemade Korean ketchup made from gochujang and spices. This treat is perfect for a fun appetizer or snack, blending classic American comfort food with a spicy Korean twist.
Ingredients
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 (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 the onion powder, cornmeal, 1½ cups of the flour, baking powder, salt, and ground black pepper.
- Mix the Batter: Whisk in the beaten egg and buttermilk into the dry mixture until smooth. Transfer this 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 the pieces into 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 the hot dogs using bamboo sticks or popsicle sticks, then pat them dry with paper towels. Fill a shallow dish with the remaining ½ cup of flour for coating.
- Batter and Coat the Hot Dogs: Roll each hot dog in the flour first to coat evenly. Then, dip the hot dog into the chilled batter from the cup and allow any excess batter to drip back into the cup. Roll the batter-coated hot dogs into the 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) for 4 minutes, ensuring they do not touch while frying. Once golden and crispy, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil.
- Prepare the Korean Ketchup: In a small mixing bowl, whisk together the ketchup, gochujang, light brown sugar, garlic paste, ginger paste, and soy sauce until smooth.
- Serve and Enjoy: Drizzle the Korean ketchup generously over the fried corndogs or serve the sauce on the side for dipping. Enjoy your delicious Korean-style corndogs!
Notes
- Use bamboo or popsicle sticks to ensure easy handling while frying and eating the corndogs.
- Make sure the oil temperature remains steady at 350°F for a crispy and evenly cooked coating.
- Chilling the batter helps it adhere better to the hot dogs and fries.
- Cutting fries into small pieces ensures a better grip and crunch on the corndogs.
- Adjust the level of gochujang in the ketchup for desired spiciness.
- Prep Time: 13 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean-American Fusion
