Nothing beats the fun and flavorful experience of savoring Korean Corndogs with Korean Ketchup Recipe, a dazzling twist on an American classic where crispy corndogs get a Korean makeover. This dish brings together a crunchy, golden batter studded with crinkle-cut fries and a spicy-sweet Korean ketchup that will have your taste buds dancing. It’s the perfect snack or meal to share with friends and family, guaranteed to impress with every bite!
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the authentic taste and perfect texture of Korean Corndogs with Korean Ketchup Recipe. From the crispy fried onions that add a subtle crunch in the batter to the fiery gochujang that brings that signature Korean heat, every component plays a delicious role.
- Hot dogs: Classic and juicy, they form the savory heart of your corndogs.
- Cornmeal: Adds a slightly gritty, crunchy texture that’s essential for that perfect coating.
- All-purpose flour: Provides structure to the batter so it crisps up beautifully; divided to use in batter and dusting.
- French’s crispy fried onions: When ground, these bring a unique toasted onion flavor and crunch to the batter.
- Baking powder: Helps the batter rise lightly, making it airy and crisp once fried.
- Salt and ground black pepper: Simple seasoning essentials for balanced flavor.
- Egg: Binds the batter ingredients and adds richness.
- Buttermilk: Gives tenderness and a subtle tang while helping the batter crisp up.
- Crinkle-cut fries: Chopped and used to coat the batter for an irresistibly crunchy exterior.
- Canola oil: Ideal for deep frying due to its neutral flavor and high smoke point.
- Ketchup: The base of the Korean ketchup sauce, adding sweet tanginess.
- Gochujang: Korean red chili paste that adds depth and spicy heat to the sauce.
- Light brown sugar: Balances heat with subtle sweetness in the sauce.
- Garlic paste and ginger paste: Provide aromatic undertones for a savory, complex ketchup.
- Soy sauce: Brings umami richness to the dipping sauce.
How to Make Korean Corndogs with Korean Ketchup Recipe
Step 1: Prepare the Coating Mixture
Start by grinding the crispy fried onions into a fine powder using a food processor; this little trick infuses the batter with a wonderful toasted onion flavor and texture boost. In a medium bowl, combine the ground onions with cornmeal, most of the flour, baking powder, salt, and black pepper. Mixing these dry ingredients well creates the flavorful base for your batter.
Step 2: Mix the Batter
Whisk the beaten egg and buttermilk into your dry mixture until the batter is smooth and silky. Transfer it into a large cup or container for easy dipping and chill it in the fridge for about 10 minutes. This resting time firms up the batter and enhances that crispy fried texture you’re aiming for.
Step 3: Prepare the Fries
While the batter chills, cut the crinkle-cut fries into small ¼-inch pieces and spread them out on a shallow dish. Let them thaw for about 10 minutes so they’re pliable enough to stick to the batter later, adding that unforgettable crunch to every bite.
Step 4: Prep the Oil for Frying
Fill a heavy-bottomed pot or Dutch oven with about 4 inches of canola oil and heat it to 350°F. Keeping the right temperature is crucial for golden, non-greasy corndogs with a crispy crust.
Step 5: Prepare the Hot Dogs
Skewer the hot dogs using bamboo or popsicle sticks and pat them dry to help the batter adhere better. Give them a quick roll in the leftover flour for a dry base before battering—this step is essential for the batter to cling evenly around the hot dogs.
Step 6: Batter and Coat the Hot Dogs
Dip each floured hot dog into the chilled batter, letting the excess drip off. Then roll it generously in the chopped fries, pressing gently to ensure the fries stick well and form that signature bumpy, crunchy texture. This step really sets Korean corndogs apart from the ordinary!
Step 7: Fry the Corndogs
Carefully fry your coated hot dogs in small batches so they cook evenly and don’t stick together. Each batch takes about 4 minutes to develop a golden, crispy shell. Once cooked, drain the corndogs on paper towels to remove excess oil and keep them delightfully crisp.
Step 8: Prepare the Korean Ketchup
Whisk together ketchup, gochujang, light brown sugar, garlic and ginger paste, and soy sauce until smooth and well combined. This vibrant sauce perfectly balances sweet, spicy, and savory notes, elevating your Korean corndogs to a whole new level of deliciousness.
Step 9: Serve and Enjoy!
Drizzle the Korean ketchup over your freshly fried corndogs or serve it on the side for dipping. Every bite bursts with textures and flavors that make Korean Corndogs with Korean Ketchup Recipe irresistibly fun and tasty.
How to Serve Korean Corndogs with Korean Ketchup Recipe
Garnishes
Add a sprinkle of sesame seeds or chopped scallions on top of the sauce for a fresh, nutty crunch and added dimension. A light dusting of powdered sugar is also a popular option that gives a sweet contrast to the spicy ketchup.
Side Dishes
Pair these corndogs with crisp pickled radish, a cool Asian slaw, or simple seasoned fries for a balanced meal. The acidity from pickled sides helps cut through the richness of the fried batter and complements the bold sauce beautifully.
Creative Ways to Present
Try serving Korean corndogs on a wooden board with little ramekins of Korean ketchup and mayo for dipping. Alternatively, slice them into bite-sized pieces on sticks for easy sharing at parties or use different sausage varieties to mix up the flavors.
Make Ahead and Storage
Storing Leftovers
Place leftover Korean corndogs in an airtight container and refrigerate for up to 2 days. While they won’t stay quite as crispy, reheating properly can revive much of their original texture.
Freezing
For longer storage, freeze uncooked batter-coated corndogs on a parchment-lined tray until firm, then transfer to a freezer bag. Cook from frozen when ready for a convenient and tasty snack anytime.
Reheating
Reheat leftover corndogs in a hot oven or air fryer at 375°F for about 5–7 minutes to restore crispiness without drying out the interior. Avoid microwaving if possible, as it makes the batter soggy.
FAQs
Can I use other types of sausages instead of hot dogs?
Absolutely! Feel free to experiment with bratwurst, cheese-filled sausages, or even vegetarian options to put your own spin on the Korean Corndogs with Korean Ketchup Recipe.
What’s the trick to getting the fries to stick to the batter?
Make sure the batter is chilled and thick enough to coat the hot dogs well. Press the fries firmly onto the batter while it’s still wet; this adhesion helps create that signature crunchy crust.
Is gochujang very spicy?
Gochujang offers moderate heat along with a deep, slightly sweet umami flavor. You can adjust the amount based on your tolerance or substitute with a milder chili paste if desired.
Can I make the ketchup sauce ahead of time?
Yes! The Korean ketchup actually tastes better when it sits for at least an hour to let the flavors meld. Store it in the fridge until you’re ready to serve.
Why do you use crispy fried onions in the batter?
The fried onions, once powdered, add a unique toasted flavor and extra crunch to the batter, making these corndogs stand out from the usual versions.
Final Thoughts
I can’t recommend trying this Korean Corndogs with Korean Ketchup Recipe enough—it’s such a joyful, flavorful way to enjoy a beloved comfort food with a vibrant Korean twist. Whether for a casual night in or a fun gathering, these corndogs bring endless smiles and crave-worthy crunch. Give it a go and watch everyone come back for seconds and thirds!
Print
Korean Corndogs with Korean Ketchup Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 8 servings
- Category: Snack
- Method: Frying
- Cuisine: Korean
Description
These Korean Corndogs are a crispy, savory street food favorite, coated with a unique cornmeal batter mixed with crispy fried onions and rolled in crunchy crinkle-cut fries. Served with a spicy and sweet Korean ketchup made from gochujang and seasonings, they offer a delightful fusion of flavors and textures perfect for a fun appetizer or snack.
Ingredients
Corn Dogs
- 8 hot dogs
- 1 cup cornmeal
- 2 cups all-purpose flour, divided
- 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 (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 the 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 their 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 first to coat evenly. Then, dip the hot dog into the chilled batter from the cup and allow any excess batter to drip back into the cup. Roll the batter-coated hot dogs into the 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 4 minutes, ensuring they do not touch while frying. Once golden and crispy, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil.
- Prepare the Korean Ketchup: In a small mixing bowl, whisk together the ketchup, gochujang, light brown sugar, garlic paste, ginger paste, and soy sauce until smooth.
- Serve and Enjoy: Drizzle the Korean ketchup generously over the fried corndogs or serve the sauce on the side for dipping. Enjoy your delicious Korean-style corndogs!
Notes
- Ensure the oil is at the correct temperature (350°F) before frying to achieve a crispy exterior without excess oil absorption.
- Cut the fries into small pieces to maximize coating texture on the corndogs.
- Chilling the batter helps in creating a thicker coating that sticks better to the hot dogs.
- Use fresh bamboo or popsicle sticks for easy handling and a fun presentation.
- Adjust the amount of gochujang in the Korean ketchup to suit your desired level of spiciness.
- Serve immediately for the best texture and flavor.
