Description
This recipe for Korean Corndogs with Korean Ketchup combines crispy, flavorful hot dogs coated in a unique cornmeal and flour batter, rolled in crinkle-cut fries, and deep-fried to golden perfection. Accompanied by a spicy and tangy homemade Korean ketchup featuring gochujang and garlic, this dish offers a delicious fusion snack perfect for gatherings or a fun meal.
Ingredients
Scale
Corn Dogs
- 8 hot dogs
- 1 cup cornmeal
- 2 cups all-purpose flour, divided (1½ cups for batter, ½ cup for coating)
- ½ cup French’s crispy fried onions
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 large egg, beaten
- 1 cup buttermilk
- 32 ounces crinkle-cut fries
Korean Ketchup
- 1 cup ketchup
- 2 tablespoons gochujang (Korean red chili paste)
- ½ tablespoon light brown sugar
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 teaspoons soy sauce
Instructions
- Prepare the Coating Mixture: Add the French’s crispy fried onions to a food processor and blend for 15 seconds until they become a fine powder. In a medium mixing bowl, combine the onion powder, cornmeal, 1½ cups of flour, baking powder, salt, and ground black pepper.
- Mix the Batter: Whisk in the beaten egg and buttermilk into the dry mixture until smooth. Transfer this batter into a large cup for easy dipping and place it in the refrigerator to chill for about 10 minutes.
- Prepare the Fries: Remove the crinkle-cut fries from the package and cut them into small ¼-inch pieces. Spread the pieces into a shallow baking dish and let them thaw for about 10 minutes while the batter chills.
- Prep the Oil for Frying: Heat 4 inches of canola oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
- Prepare the Hot Dogs: Skewer the hot dogs using bamboo sticks or popsicle sticks, then pat them dry with paper towels. Fill a shallow dish with the remaining ½ cup of flour.
- Batter and Coat the Hot Dogs: Roll each hot dog in the flour to coat evenly. Then dip the hot dog into the chilled batter, allowing excess to drip off. Roll the batter-coated hot dog into the cut pieces of fries, pressing gently to ensure the fries stick well.
- Fry the Corndogs: Fry the coated hot dogs in small batches (1–2 at a time) for about 4 minutes, ensuring they do not touch while frying. Fry until golden and crispy, then remove and drain on paper towels.
- Prepare the Korean Ketchup: In a small bowl, whisk together ketchup, gochujang, light brown sugar, garlic paste, ginger paste, and soy sauce until smooth.
- Serve and Enjoy: Drizzle the Korean ketchup over the hot corndogs or serve it on the side for dipping. Serve immediately for best taste and crispiness.
Notes
- To keep the fries crispy and attached, press them firmly onto the batter-coated hot dogs before frying.
- Use fresh canola oil and maintain the temperature at 350°F to ensure even frying.
- Chilling the batter helps it adhere better during dipping.
- Adjust the amount of gochujang in the ketchup for desired spice level.
- Serve corndogs hot for the best texture and flavor.
