BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

KOREAN CHEESE CORN DOGS

cook:

1 h 30 min

Picture for Korean Cheese Corn Dogs

596,708 views  Inspired by viral Korean street food: A delicious equal parts sweet, equal parts savory, Korean corn dog.

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Toppings

For the Toppings

large Russet potato, peeled and cut into one fourth inch cubes

1 large Russet potato, peeled and cut into one fourth inch cubes

cornstarch

2 tbsp cornstarch

For the Batter

For the Batter

(910 g) flour

7 cups (910 g) flour

instant yeast PLUS

2 tbsp instant yeast PLUS

instant yeast

2 tsp instant yeast

lukewarm water

4 cups lukewarm water

sugar

½ cup sugar

kosher salt

2 tsp kosher salt

For the Hot Dogs and Cheese

For the Hot Dogs and Cheese

hot dogs

12 hot dogs

whole milk mozzarella, cut into hot dog sized sticks

1 lb whole milk mozzarella, cut into hot dog sized sticks

For the Assembly

For the Assembly

Panko breadcrumbs, or as needed

1 cup Panko breadcrumbs, or as needed

sugar

½ cup sugar

vegetable oil, for frying

vegetable oil, for frying

ketchup, to taste

ketchup, to taste

mustard, to taste

mustard, to taste

TOOLS

Babish measuring cups and spoons set

Babish measuring cups and spoons set

large rectangular container

large rectangular container

Babish whisk

Babish whisk

wooden spoon

wooden spoon

plastic wrap

plastic wrap

baking sheets

baking sheets

tea towels

tea towels

Babish stock pot

Babish stock pot

parchment paper

parchment paper

skewers

skewers

Babish Dutch oven

Babish Dutch oven

long container

long container

food prep gloves

food prep gloves

paper towels

paper towels

wire cooling rack

wire cooling rack

instant read thermometer

instant read thermometer

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

kitchen spider

kitchen spider

fridge

fridge

kitchen scissors

kitchen scissors

fine mesh sieve

fine mesh sieve

wide, shallow bowls

wide, shallow bowls

large spouted measuring cup

large spouted measuring cup

Babish mixing bowl

Babish mixing bowl

DIRECTIONS

1.

For the Toppings

1.

Begin by prepping the mozzarella and potatoes.

whole milk mozzarella, cut into hot dog sized sticks

whole milk mozzarella, cut into hot dog sized sticks

large Russet potato, peeled and cut into one fourth inch cubes

large Russet potato, peeled and cut into one fourth inch cubes

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

2.

Slice the mozzarella into hot-dog sized sticks.

whole milk mozzarella, cut into hot dog sized sticks

1 lb whole milk mozzarella, cut into hot dog sized sticks

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

3.

Cut the potatoes into small cubes.

large Russet potato, peeled and cut into one fourth inch cubes

1 large Russet potato, peeled and cut into one fourth inch cubes

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

4.

Then, bring a medium pot of heavily salted water to a boil and add the potatoes, par-cooking for about 3-5 minutes.

large Russet potato, peeled and cut into one fourth inch cubes

large Russet potato, peeled and cut into one fourth inch cubes

Babish stock pot

Babish stock pot

5.

Meanwhile, prep a baking sheet lined with paper towels.

baking sheets

baking sheets

paper towels

paper towels

6.

Transfer the potatoes to the prepped baking sheet to drain moisture and allow them to fully dry and cool.

large Russet potato, peeled and cut into one fourth inch cubes

1 large Russet potato, peeled and cut into one fourth inch cubes

baking sheets

baking sheets

paper towels

paper towels

kitchen spider

kitchen spider

7.

Once the potatoes are dry and cool, toss in corn starch, using a fine mesh sieve to shake off the excess.

cornstarch

2 tbsp cornstarch

large Russet potato, peeled and cut into one fourth inch cubes

1 large Russet potato, peeled and cut into one fourth inch cubes

fine mesh sieve

fine mesh sieve

8.

Set aside.

9.

For the Batter

1.

While the potatoes are cooling, make the batter.

2.

In a large rectangular container like a casserole dish, combine the flour and yeast. Whisk to fully combine.

(910 g) flour

7 cups (910 g) flour

instant yeast PLUS

2 tbsp instant yeast PLUS

instant yeast

2 tsp instant yeast

large rectangular container

large rectangular container

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish whisk

Babish whisk

3.

Then, combine the water, sugar, and salt to a large spouted measuring cup and whisk well to fully dissolve the sugar and salt.

lukewarm water

4 cups lukewarm water

sugar

½ cup sugar

kosher salt

2 tsp kosher salt

large spouted measuring cup

large spouted measuring cup

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish whisk

Babish whisk

4.

Transfer the dry ingredients to a large mixing bowl, then add the water mixture and mix well with a wooden spoon.

For the Batter

For the Batter

wooden spoon

wooden spoon

Babish mixing bowl

Babish mixing bowl

5.

Cover with plastic wrap and refrigerate for around an hour or so proofing.

For the Batter

For the Batter

Babish mixing bowl

Babish mixing bowl

plastic wrap

plastic wrap

fridge

fridge

6.

For the Hot Dogs and Cheese

1.

While the batter is proofing, assemble the hot dogs and cheese dogs.

skewers

skewers

2.

Skewer a variety of hot dogs, mozzarella sticks, and half mozzarella-half hot dogs.

hot dogs

hot dogs

whole milk mozzarella, cut into hot dog sized sticks

whole milk mozzarella, cut into hot dog sized sticks

skewers

skewers

3.

For the Assembly

1.

Prepare wire cooling racks set inside baking sheets and layered with paper towels for draining.

wire cooling rack

wire cooling rack

paper towels

paper towels

baking sheets

baking sheets

2.

Prepare dredging stations in the wide, shallow bowls. 1 with the Panko bread crumbs and 1 with potato cubes.

Panko breadcrumbs, or as needed

1 cup Panko breadcrumbs, or as needed

large Russet potato, peeled and cut into one fourth inch cubes

large Russet potato, peeled and cut into one fourth inch cubes

wide, shallow bowls

wide, shallow bowls

Babish measuring cups and spoons set

Babish measuring cups and spoons set

3.

Prepare a separate shallow bowl with granulated sugar. Set aside.

sugar

½ cup sugar

wide, shallow bowls

wide, shallow bowls

Babish measuring cups and spoons set

Babish measuring cups and spoons set

4.

Remove the batter from the fridge (it should be sticky and elastic)

For the Batter

For the Batter

Babish mixing bowl

Babish mixing bowl

5.

Preheat a large, heavy bottomed pot with 5-6 inches of oil to 350°F.

vegetable oil, for frying

vegetable oil, for frying

Babish Dutch oven

Babish Dutch oven

instant read thermometer

instant read thermometer

6.

Dip the skewered hot dogs, cheese-dogs, and hot-cheese dogs into the batter and use a twisting and pulling motion to evenly wrap it around the skewer. You may need to use your fingers to keep the dogs on the skewers.

For the Hot Dogs and Cheese

For the Hot Dogs and Cheese

For the Batter

For the Batter

skewers

skewers

Babish mixing bowl

Babish mixing bowl

7.

Then, coat each corn dog in a thick and even layer of Panko bread crumbs.

For the Hot Dogs and Cheese

For the Hot Dogs and Cheese

Panko breadcrumbs, or as needed

1 cup Panko breadcrumbs, or as needed

wide, shallow bowls

wide, shallow bowls

skewers

skewers

8.

Continue this battering process with each of the skewered hot dogs and mozzarella sticks, alternately coating with potato cubes and a layer of Panko bread crumbs, at your preference.

For the Batter

For the Batter

For the Hot Dogs and Cheese

For the Hot Dogs and Cheese

Panko breadcrumbs, or as needed

1 cup Panko breadcrumbs, or as needed

For the Toppings

For the Toppings

wide, shallow bowls

wide, shallow bowls

skewers

skewers

9.

Fry each skewered dog in the preheated oil for about 2-3 minutes until everything is golden brown.

For the Hot Dogs and Cheese

For the Hot Dogs and Cheese

vegetable oil, for frying

vegetable oil, for frying

Babish Dutch oven

Babish Dutch oven

skewers

skewers

10.

Immediately after frying, set the corn dogs on the prepared baking sheets to drain.

For the Assembly

For the Assembly

wire cooling rack

wire cooling rack

baking sheets

baking sheets

paper towels

paper towels

11.

At your preference, roll the fried corn dogs in a light dusting of granulated sugar.

sugar

½ cup sugar

For the Hot Dogs and Cheese

For the Hot Dogs and Cheese

wide, shallow bowls

wide, shallow bowls

12.

Serve hot with an optional drizzling of ketchup and mustard.

ketchup, to taste

ketchup, to taste

mustard, to taste

mustard, to taste

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $10/year

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.