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Cheesy Korean Rice Corn Dogs Recipe

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3.8 from 36 reviews

Cheesy Korean Rice Corn Dogs are a delightful street food snack featuring hotdogs and mozzarella cheese coated in a chewy rice flour batter, then deep-fried to golden perfection. Finished with a crispy panko crust and a sweet sugar coating, these corn dogs are perfect for a fun and indulgent treat, served with your favorite sauces.

  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings

Ingredients

Batter Ingredients

  • 200g all-purpose flour
  • 150g glutinous rice flour
  • Pinch of salt
  • 60g sugar
  • 8g active dry yeast
  • 300ml warm water (about 40°C/105°F)

Main Ingredients

  • 3 hotdogs, each cut in half
  • 6 sticks of low moisture mozzarella cheese
  • 6 skewers
  • Frying oil (vegetable or canola oil recommended)

Coating

  • 1 cup panko breadcrumbs
  • 1 large potato, finely cubed (optional for extra texture)
  • 1 cup crushed cornflakes
  • 1 cup granulated sugar (for rolling post-fry)

Serving

  • Sauces such as ketchup, mayonnaise, mustard, or a combination for drizzling

Instructions

  1. Prepare the Yeast Batter: In a large mixing bowl, combine all-purpose flour, glutinous rice flour, and a pinch of salt. In a separate smaller bowl, dissolve the active dry yeast and sugar in warm water, stirring gently. Allow the yeast mixture to sit for about 5-10 minutes until it becomes foamy and activated. Once ready, pour this yeast mixture into the dry ingredients and mix thoroughly until a smooth batter forms. Cover the bowl with a clean kitchen towel and let it rise in a warm place for approximately 1 hour or until the batter doubles in size.
  2. Skewer Ingredients: Cut each hotdog in half and thread one half onto a skewer followed by a stick of mozzarella cheese. Ensure the ingredients are secure and ready for battering.
  3. Coat the Skewers with Batter and Crumbs: Once the batter has fully risen, carefully coat each hotdog and mozzarella skewer with the batter, making sure there are no gaps or openings. Use damp fingers to smooth out the batter and seal it tightly around the skewer. Then, coat each battered skewer with your choice of coating starting with finely cubed potato for texture, followed by crushed cornflakes for crunch, and finishing with an even layer of panko breadcrumbs to ensure a crispy exterior.
  4. Deep Fry the Corn Dogs: Heat frying oil in a deep pan or fryer to 350°F (175°C). Fry each coated skewer for about 4-5 minutes until the batter turns golden brown and crispy. Remove from oil and drain on paper towels to remove excess oil.
  5. Finish and Serve: Immediately after frying, roll the hot corn dogs in granulated sugar while still warm to add a sweet contrast. Drizzle generously with your preferred sauces such as ketchup, mayonnaise, and mustard. Serve hot and enjoy your cheesy Korean rice corn dogs!

Notes

  • Ensure the oil temperature remains steady at 350°F (175°C) to achieve even cooking and crispy texture.
  • Dampening your fingers while shaping the batter helps seal it better and prevents tearing.
  • You can customize coatings according to preference; for extra crunch, using both crushed cornflakes and panko breadcrumbs creates a delightful texture.
  • Serve immediately for best texture; the cheese inside can harden if left to cool too long.
  • Use low moisture mozzarella to avoid excessive cheese leaks during frying.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Korean

Find it online: https://allyumcooks.com/cheesy-korean-rice-corn-dogs-recipe/