Korean Street Food hits different 🤤🤤

Ingredients

• 4 pieces All‑Beef Hot Dogs (standard size)
• 4 sticks String Mozzarella (cut lengthwise to fit hot dog)
• 1 cup All‑Purpose Flour (sifted)
• 1/2 cup Cornmeal (fine)
• 1 tsp Baking Powder (double‑acting)
• 2 tbsp Granulated Sugar
• 1/2 tsp Salt
• 3/4 cup Ice Water (very cold to keep batter light)
• 1 large Egg (beaten)
• 1 cup Panko Breadcrumbs (Japanese style)
• 2 liters Vegetable Oil (neutral oil such as canola, for deep frying)
• 2 tbsp Granulated Sugar (optional coating) (for rolling after frying)

Instructions

1. Insert Cheese

   Insert a half‑length stick of mozzarella into the center of each hot dog, making sure the cheese is fully enclosed.

   Time: PT5M

2. Make Batter

   In a mixing bowl combine the flour, cornmeal, baking powder, sugar, and salt. Add the beaten egg and ice‑cold water, whisking until the batter is smooth and slightly thick but still pourable.

   Time: PT5M

3. Prepare Breadcrumb Station

   Place the panko breadcrumbs in a shallow dish for coating.

   Time: PT2M

4. Heat Oil

   Heat the vegetable oil in the deep fryer or pot to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Coat Hot Dogs

   One at a time, dip each cheese‑filled hot dog into the batter, letting excess drip off, then roll it in the panko breadcrumbs until fully covered.

   Time: PT5M

6. Fry Corn Dogs

   Carefully lower the coated corn dogs into the hot oil. Fry for 3–4 minutes, turning gently, until the coating is golden brown and the cheese is melted inside.

   Time: PT8M

   Temperature: 350°F

7. Drain and Sugar Coat

   Remove the corn dogs with tongs, place on paper towels to drain, and while still hot, roll them in the optional granulated sugar for a sweet glaze.

   Time: PT3M

8. Serve

   Serve immediately while hot and crispy, with ketchup or mustard if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

18g

Fiber

1g