It is likely that you have seen the well-known Korean cheese corn dogs with their eye-catching cheese pulls if you have been browsing Instagram or TikTok. One of Korea’s most well-known street food brands is Myungrang Hot Dog, which is renowned for its sweet-savory flavor combination, crispy coating, and stretchy mozzarella.
Korean Cheese Corn Dogs
Korean corn dogs are produced with a flour-based or yeast-based batter and are frequently topped with breadcrumbs or even chopped potatoes, in contrast to American corn dogs, which are made with cornmeal batter. As a result, they have that distinctive cheese center and become crispier on the exterior and chewier within.
Why This Street Food Is So Popular
With its crispy outside, gooey cheese within, and a fun blend of sweet and salty from the sugar sprinkling and ketchup or mustard drizzle, it’s the perfect snack.
An overview of the batter’s ingredients
One and a half cups all-purpose flour
Two tablespoons of sugar
One teaspoon of baking powder
Half a teaspoon of salt
One egg
To make a thick batter, add ¾ cup of warm milk.
Regarding the Filling
Four sausages with hot dogs
Four sticks of mozzarella cheese (or cut a brick of mozzarella into sticks).
Skewers made of wood
Regarding Coating and Toppings
Panko breadcrumbs, one cup
Potato cubes or ½ cup of chopped frozen French fries (optional, for potato corn dog style)
Deep-frying oil
Dusting with sugar
Sweet chili sauce, mustard, or ketchup for drizzling
Making the Filling (Cheese & Sausage)
Attach half of the mozzarella cheese stick and half of the sausage to each wooden skewer.
Using paper towels, pat dry to aid with batter adhesion.
Creating the Batter
Combine the flour, baking powder, sugar, and salt in a mixing dish.
To create a thick, sticky batter, gradually add the egg and heated milk.
To make it a little thicker, cover and leave it for ten minutes.
Rolling in Crumbs and Coating
Coat each sausage-cheese stick equally by dipping it into the batter.
For added crunch, roll in chopped potato or panko breadcrumbs.
The hot dogs are fried
In a deep saucepan, heat the oil to 170°C (340°F).
The covered hot dogs should be fried for three to four minutes, or until golden brown and crispy.
To get rid of extra oil, drain on paper towels.
Including the Typical Korean Toppings
While the fried corn dogs are still warm, sprinkle them with a little sugar (optional but genuine).
Drizzle with sweet chili sauce, mustard, or ketchup.
To get the finest cheese pull, serve right away.
Advice for the Ideal Cheese Pull
To get the most stretch, use full-fat mozzarella.
Before frying, keep the cheese sticks cool to avoid them melting too soon.
To ensure that the interior is cooked before the exterior over-browns, fry over medium heat.
Other Potato-Crusted Corn Dog Variations to Try
For a potato-crusted variant, roll the battered corn dog in chopped frozen potatoes before cooking.
Cheese Dog Only with Mozzarella
For more gooeiness, omit the sausage and create a whole mozzarella cheese stick instead.
Twist of Squid Ink Batter
For a striking black coating and ocean taste, mix about a teaspoon of squid ink with the batter.
Information about Nutrition (per corn dog)
320 calories
30 g of carbohydrates
12 g of protein
18 g of fat
Serving Recommendations
Serve hot and fresh, accompanied by condiments such as garlic aioli, honey mustard, or gochujang mayo. For the best Korean street food experience, pair with iced tea or a cold Coke.
Reheating and Storage
It is best consumed right away, although it can be stored in the refrigerator for up to two days.
To restore crispness, reheat in an oven or air fryer set to 180°C (350°F) for 5 to 6 minutes.
Common Errors to avoid
If the batter is too thin, it will not adhere. Keep it sticky and thick.
The exterior burns before the cheese melts because the oil is too hot.
The batter will slide off if the sausage and cheese are not dried.
Myungrang style
Korean street cuisine is delivered straight to your kitchen with myungrang-style hot dogs. Crispy, chewy, cheesy, and enjoyable to eat, they’re ideal for snacks, gatherings, or anytime you’re in the mood for something decadent.
FAQs
Q1: Is it possible to use premade pancake mix as the batter?
Yes, but to maintain the batter’s thickness, use less milk.
Q2: Is it possible to air fry rather than deep fry?
It’s possible, although the crust might not be as crispy. Cook for 10 to 12 minutes at 190°C (375°F) after spraying with oil.
Q3: How can I stop cheese from escaping?
Before battering and frying, let the sausage and cheese skewers sit in the freezer for ten minutes.
Q4:Is it possible to make them vegetarian?
Indeed. Either use plant-based sausages or omit them completely and just use cheese.
Q5: Which other sauces complement these hot dogs?
You may use a sweet honey mustard glaze, garlic butter sauce, or gochujang mayo.
