Korean Corndogs with Korean Gochujang Ketchup Recipe

If you are craving something crispy, savory, and bursting with bold flavors, look no further than this Korean Corndogs with Korean Gochujang Ketchup Recipe. This delightful street food classic reinvents the ordinary corndog by coating juicy hot dogs in a perfectly seasoned cornmeal-flour batter, encrusted with crunchy crinkle-cut fries, and paired with a vibrant, spicy-sweet Korean gochujang ketchup that brings every bite to life. Whether you’re sharing them with friends or indulging in a solo snack session, these corndogs offer a flavor-packed adventure you won’t forget.

Ingredients You’ll Need

The magic behind this Korean Corndogs with Korean Gochujang Ketchup Recipe lies in the simplicity and quality of its ingredients. Each element is carefully chosen to build texture, taste, and color, making the dish irresistible from first glance to the last crunch.

• Hot dogs: The juicy center of the corndog that provides savory satisfaction.
• Cornmeal: Adds a golden, slightly gritty texture that’s essential for a traditional corndog coating.
• All-purpose flour: Used to create the batter base and help the coating stick perfectly.
• French’s crispy fried onions: Blended into a powder, they bring a subtle onion flavor and a crunch boost to the batter.
• Baking powder: Helps create a light, airy batter that fries up crisp.
• Salt and ground black pepper: Basic seasonings that enhance all the flavors.
• Egg: Binds the batter ingredients and gives structure.
• Buttermilk: Adds tangy richness and moisture to the batter, balancing its flavor.
• Crinkle-cut fries: Chopped and used as a crispy exterior coating that’s delightfully unique.
• Ketchup: The base for the dipping sauce, offering sweet and tangy notes.
• Gochujang (Korean red chili paste): Injects the iconic spicy, umami punch in the Korean ketchup.
• Light brown sugar: Adds a caramel-like sweetness that tames the heat.
• Garlic paste: Gives a savory depth to the sauce.
• Ginger paste: Brightens the sauce with a fresh, zesty kick.
• Soy sauce: Rounds out the sauce with salty umami complexity.

How to Make Korean Corndogs with Korean Gochujang Ketchup Recipe

Step 1: Prepare the Coating Mixture

Begin by turning the crispy fried onions into a fine powder using a food processor. This little step is a game changer—it infuses the batter with an irresistible onion flavor while boosting crunch. Combine the onion powder with cornmeal, most of the flour, baking powder, salt, and pepper for a base that’s both flavorful and sturdy.

Step 2: Mix the Batter

Whisk together the beaten egg and buttermilk into the dry mixture until silky smooth. Transferring this batter into a tall cup not only makes dipping your corndogs easier but chilling it in the fridge helps the coating stick beautifully when frying.

Step 3: Prepare the Fries

Take your crinkle-cut fries and chop them into tiny pieces. This adds an exciting crunch to the corndogs and also makes the exterior visually interesting. Allow them to thaw in a shallow dish as your batter chills.

Step 4: Prep the Oil for Frying

Heat up canola oil to 350°F in a deep pan. The right temperature ensures your corndogs cook through while turning golden and crispy without soaking up too much oil.

Step 5: Prepare the Hot Dogs

Skewer each hot dog firmly on bamboo or popsicle sticks, then lightly coat them in the reserved flour. This flour layer acts like glue, helping the batter grip the hot dogs perfectly.

Step 6: Batter and Coat the Hot Dogs

Dip each hot dog into the chilled batter, letting the excess drip off. Immediately roll it in the chopped fries, pressing gently so the crunchy pieces stick. This method creates the uniquely textured shell that makes this Korean Corndogs with Korean Gochujang Ketchup Recipe so special.

Step 7: Fry the Corndogs

Fry your coated hot dogs in small batches, ensuring they don’t touch each other. About four minutes per batch is enough to develop a crisp, golden crust while keeping the hot dog juicy inside. Drain on paper towels to remove excess oil before moving on.

Step 8: Prepare the Korean Ketchup

Whisk together the ketchup with gochujang, brown sugar, garlic and ginger pastes, and soy sauce until everything blends into a rich, spicy, sweet sauce. This Korean ketchup perfectly complements the corndogs with its vibrant, layered flavors.

Step 9: Serve and Enjoy

Drizzle the Korean gochujang ketchup over the hot corndogs or serve it as a dipping sauce. Every bite delivers a fantastic combination of textures and bold Korean-inspired flavors that will keep you reaching for more.

How to Serve Korean Corndogs with Korean Gochujang Ketchup Recipe

Garnishes

Sprinkle chopped scallions or sesame seeds over the corndogs for a fresh, nutty contrast to the rich batter and spicy sauce. A squeeze of lime adds a pop of acidity that brightens the whole dish beautifully.

Side Dishes

Serve these corndogs alongside pickled radishes or a simple cabbage slaw for balance. The light, crunchy slaw cuts through the richness and adds refreshing texture, making the meal feel complete and satisfying.

Creative Ways to Present

For a fun twist, serve these on picnic boards with small bowls of additional Korean gochujang ketchup and other dipping sauces like honey mustard or garlic mayo. You can also slide them into hot dog buns with some shredded lettuce and kimchi for a Korean-fusion sandwich treat.

Make Ahead and Storage

Storing Leftovers

Store leftover corndogs in an airtight container in the refrigerator for up to two days. To keep the fries crunchy, place a paper towel underneath to absorb moisture and prevent sogginess.

Freezing

You can freeze uncooked, coated corndogs by placing them on a baking sheet in a freezer until firm, then transferring them to a freezer bag. This helps retain their shape and texture, so you can enjoy freshly fried corndogs anytime.

Reheating

For reheating, avoid microwaves which will soften the crunchy exterior. Instead, bake leftover corndogs in a preheated oven at 375°F on a wire rack until heated through and crisp again, about 10-15 minutes.

FAQs

Can I use regular ketchup instead of gochujang in the Korean ketchup?

Regular ketchup can be used, but the gochujang adds a unique spicy depth and umami flavor that’s key to this recipe’s character. You can add a little chili paste or hot sauce if you want a bit of heat without gochujang.

Is it possible to make these corndogs gluten-free?

Yes! Substitute the all-purpose flour and cornmeal with gluten-free alternatives, and double-check the hot dogs and sauces for gluten. The texture might vary slightly, but they will still be delicious.

How do I get the fries to stick well to the batter?

Rolling the hot dogs first in flour helps the batter cling better, and chilling the batter makes it thicker so the fries stick nicely when you roll them immediately after dipping.

Can I use frozen fries for coating?

Absolutely, just thaw them slightly and chop them small to coat the corndogs evenly. The texture from frozen crinkle-cut fries is part of what makes this recipe so irresistible.

What’s the best oil for frying Korean corndogs?

Neutral oils with high smoke points like canola, vegetable, or peanut oil are best. They fry the corndogs evenly and crisp without adding extra flavors.

Final Thoughts

This Korean Corndogs with Korean Gochujang Ketchup Recipe has quickly become one of my all-time favorites because of its incredible textures, vibrant flavors, and fun presentation. It’s a fantastic way to bring a taste of Korean street food right into your kitchen. I can’t wait for you to try it, share it, and fall in love with every scrumptious bite just like I did!

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