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This vegan Korean corn dog dish should absolutely be on your to-make list this week!
They are basically a vegan version of mozzarella sticks or hot dogs that have been breaded, deep-fried, sugar-coated, and sprinkled with mustard and ketchup.
They’re the yummiest and most enjoyable snack I’ve had in a long time! The best part is that these vegan Korean corn dogs are extremely simple to make!
What is a Korean Corn Dog?
Korean corn dogs are a famous Korean street snack. Hot dogs and/or mozzarella are breaded with panko before being deep-fried and sugar-coated.
They’re then served with sauces such as ketchup and yellow mustard. Korean corn dogs come in several variations. They’ve even been breaded and fried with French fries and ramen noodles!
Vegan Korean Corn Dog
Vegan Korean corn dogs are popular as well. They are also sold on Korean streets and the demand is growing.
They don’t lack in taste and texture in comparison to regular ones, trust me! It is just important for you to follow this recipe and you’ll see what I’m talking about.
How to Check the Temperature of Your Oil
I strongly advise purchasing a digital thermometer to ensure delicious corn dogs. If you don’t have a thermometer, you may use a thick wooden skewer or a disposable stick to see if your oil is ready. In the oil, insert the skewer.
- If there are no bubbles, the oil is not heated enough.
- When the oil begins to bubble gently but consistently around the skewer, you’re set to fry.
- Your oil appears to be boiling around your chopstick: it is too hot.
It’s also essential to have enough oil so that the corn dogs can float. This is how you’ll achieve a uniform golden-brown hue.
Also, the key is having enough oil so the corn dogs can float. This is how you’ll get an even golden-brown color.
Corn Dogs in Korea vs. Corn Dogs in the United States
- Hot dogs aren’t the only filler for Korean corn dogs! It’s also possible to use other sausages and cheeses!
- Panko breadcrumbs are used to coat Korean corn dogs, giving them a wonderfully crispy texture. Some variations even include french fries, ramen noodles, and cornflakes, as I previously indicated!
- After deep-frying, the Korean version is dusted with sugar!
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- 1/2 tsp kosher salt
- 1 tsp baking powder
- 2 tbsp organic cane sugar, and a little extra for covering the corn dogs
- 1/4 cup finely ground yellow cornmeal
- 1/4 cup and 3 tbsp unsweetened plain almond milk
- 1/2 cup all-purpose flour
- 1 1/2 cup panko breadcrumbs
- 1-quart vegetable oil
- 1 package vegan mozzarella, sliced into sticks (Follow Your Heart’s mozzarella slices will make 4 sticks. READ below the written recipe for important tips!) OR vegan hot dogs
- Let the vegetable oil heat up to 350 degrees Fahrenheit in a medium-sized saucepot or deep fryer. I normally set my stove to medium heat and then modify it based on the temperature readings on my thermometer. To achieve an accurate temperature, please use a thermometer!!!
- Make four sticks out of the block of vegan mozzarella slices. Then, keeping the cheese intact with your other hand, carefully insert a skewer 3/4 of the length through the long way to stop it from falling apart.
- If you prefer to use hot dogs, you may either poke a skewer through them all the way through or break them into smaller pieces and place one on a stick with a little bit of mozzarella! If you’re putting a hot dog and cheese on the same skewer, start with the hot dog and then add the mozzarella. To avoid the chunk of mozzarella from breaking, only push 3/4 into it.
- Put the prepped sticks on a sheet pan lined with parchment paper and freeze them while you make the remainder of the dish. This will assist in keeping the cheese from crumbling.
- Combine the flour, cornmeal, baking powder, salt, and sugar in a medium-sized, wide, shallow mixing basin. Then pour and whisk in the milk until everything is well blended. NOTE: Make sure the mixing dish is large enough to hold all the corn dogs.
- On a wide platter, spread out the panko breadcrumbs.
- Ensure the oil is thoroughly warmed before dipping a stick, and only batter and cook one skewer at a time. To coat a stick, take one out of the freezer and delicately bathe it with batter, totally covering it. Because the cheese is basically in slice shape, try to do this as carefully as possible to prevent the cheese from falling off the stick.
- Allow any extra batter to drop out before dipping the skewer in the breadcrumbs. Then, sprinkle the panko on top, twist the stick around, and press the crumbs on to thoroughly coat it. After the cheese or hot dog has been covered, I like to lightly massage the breadcrumbs on it to try and keep everything together, and then roll it in panko again.
- Drop the battered corn dog into the oil and deep-fry it for between 4 and 5 minutes.
- Using a couple sheets of paper towel, cover a sheet pan or plate. Set the fried corn dog on top for a couple of seconds to absorb any extra oil. Top the corn dog liberally with sugar while still warm and “moist” with the oil!
- Add ketchup and mustard on top if wanted! Alternatively, you may just dunk the corn dog.
Because this recipe makes six corn dogs, you may make them with mozzarella, hot dogs, or a combination of the two!
I prefer to prepare two batches with just cheese, two batches with just hot dogs, and two batches with half of both!