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Korean street food has taken the culinary world by storm, captivating food lovers with its unique blend of flavors, textures, and vibrant presentation. From spicy tteokbokki to sweet hotteok, the bustling streets of South Korea offer a delightful array of snacks that are both comforting and exciting. One of the standout items that has garnered international attention is the cheesy Korean corn dog, a delightful twist on a classic favorite.

Cheesy Korean Corn Dog

Discover the delicious world of cheesy Korean corn dogs with this easy recipe! This mouthwatering treat combines juicy hot dogs or mozzarella sticks with a crispy, chewy batter and gooey cheese. Customize with your favorite toppings for a fun twist on a classic snack! Perfect for gatherings or a cozy night in, these corn dogs bring a taste of Korean street food right to your kitchen. Try making them today! #KoreanCornDog #CheesyGoodness #StreetFood #HomemadeDelight #FoodieAdventure
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Ingredients
  

1 cup all-purpose flour

1/2 cup cornmeal

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 large egg

8 hot dogs (or mozzarella sticks, or a mix)

1 cup shredded mozzarella cheese

1/2 cup panko breadcrumbs

1/2 teaspoon garlic powder

Vegetable oil, for frying

Optional toppings: ketchup, mustard, honey, or spicy sauce

Instructions
 

Prepare the Batter: In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and salt. Mix well. In a separate bowl, whisk together the milk and egg, then pour it into the dry mixture. Stir until just combined, ensuring there are no lumps.

    Preheat the Oil: In a deep pot, heat vegetable oil over medium-high heat until it reaches approximately 350°F (175°C). You'll need enough oil for frying the corn dogs.

      Prepare the Hot Dogs: Insert wooden skewers into each hot dog, leaving enough stick at the bottom for easy handling. If using mozzarella sticks, you can secure them similarly.

        Coat the Hot Dogs: Dip each hot dog into the batter, allowing any excess to drip off. Before placing them in the frying oil, roll the coated hot dogs in panko breadcrumbs for an extra crispy texture.

          Fry the Corn Dogs: Carefully place the coated hot dogs into the hot oil, frying them in batches. Do not overcrowd the pot. Fry until golden brown and crispy, about 3-4 minutes.

            Drain and Serve: Remove the corn dogs from the oil and place them on a plate lined with paper towels to absorb excess oil. Sprinkle some garlic powder on top for added flavor if desired.

              Add Cheese: For a cheesy twist, you can slice a hot dog lengthwise and stuff shredded mozzarella between two halves before dipping in batter.

                Garnish and Enjoy: Serve the corn dogs warm with optional toppings such as ketchup, mustard, honey, or a spicy sauce. Enjoy your cheesy Korean corn dog experience!

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 8