Korean Corn Dogs

Serving 3-4 pax
Preparation Time 1 hr
Skill Easy

For Dough
2 cups Bread Flour
1 tsp Salt
1 ¼ tsp Instant Yeast
1 cup Warm Water
2 tbsp Sugar
Vegetable oil for deep-frying

For Filling
4 Sausages (cut into 4cm width pieces)
250g Cheddar Cheese Block (cut into 4cm width pieces)
Skewers (or wooden chopsticks)

For Toppings
1 pack Instant Ramen (crushed)
1 cup Panko Breadcrumbs
¼ cup White Sugar (to coat the corn dogs, optional)
Condiments like ketchup and mustard

  1. Mix the instant yeast, sugar, and warm water well. Set aside for 10 mins or until it appears slightly foamy.
  2. Combine the bread flour and salt in a separate bowl. Add the instant yeast mixture to make the dough.
  3. Whisk all the ingredients until no lumps appear to get a moist dough.
  4. Cover the dough and leave it to proof in the fridge for 1 hour until double its original size.
  5. Cook the sausages partially in boiling water for up to 5 mins. Pat dry, then arrange with the cheddar cheese on skewers or wooden chopsticks.
  6. Coat the skewered sausages and cheddar cheese in the proofed dough. If it gets too sticky, wet your palm so that moulding it into a corn dog shape is easier.
  7. Divide the panko breadcrumbs and instant ramen on a large baking pan. Press the toppings gently to help them stick onto the dough.
  8. Fry the corn dogs at 170°C for 5 mins until golden-brown. Do this in batches of two to ensure the temperature of the oil remains consistent.
  9. Remove the corn dogs from the oil with tongs when ready. Place them on a paper towel to absorb the excess oil.
  10. Roll them in sugar before drizzling ketchup and mustard, if you prefer! Serve warm.

Tip: The filling is not limited to sausages or cheese. Fishcakes can even be used for an extra chewy texture!





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