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
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 (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
