How to make
The preparation of Korean cheese corn dogs begins with the batter. In a bowl combine the lukewarm milk, sugar, and dry yeast. Stir the mixture well and allow it to sit for about 5 minutes until the yeast activates and becomes slightly foamy.
Add the egg and salt to the mixture. Gradually add the flour while stirring continuously until a thick batter forms. The consistency should resemble pancake batter but slightly thicker so it can coat the cheese evenly.
Cover the bowl and leave the batter to rise for about 30 minutes in a warm place.
Meanwhile prepare the filling. Cut the mozzarella into thick sticks and insert wooden skewers into each piece so they resemble corn dog sticks.
Transfer the risen batter into a tall container or glass so the cheese sticks can be dipped easily.
Dip each mozzarella stick into the batter, turning it so it becomes fully coated.
Immediately roll the coated stick in breadcrumbs or panko to create the signature crunchy outer crust.
Heat vegetable oil in a deep pot to about 170-180°C (340-355°F).
Carefully place the corn dogs into the hot oil and fry them for about 3 to 4 minutes until they become golden brown and crispy.
Remove them from the oil and place them on paper towels to drain any excess oil.
The finished Korean cheese corn dogs are typically drizzled with ketchup and mustard in zigzag lines and lightly sprinkled with sugar, which is a classic Korean street food combination.
Serve immediately while hot so the mozzarella inside remains melted and stretchy.
Be sure to also try the delicious Korean-style fried peppers or the traditional Korean kimbap for more popular Korean street food dishes.
