Street food vendors sell these Korean cheese corndogs (芝士熱狗棒 | 치즈핫도그) throughout Korea. This Korean street food typically serves hot dog and cheese on a skewer, and is eaten on the go.
Now, you can make Korean corndogs at home with this easy, no batter and no yeast version corndog. We’ll use bread to substitute corndog batter, and will deep fry the hot dog and mozzarella cheese stick to make light, crispy Korean corndogs.
Total Time: 10 minutes ( 2 servings)
4 slices, sandwich bread
2 hot dogs
2 mozzarella string cheese sticks
2 slices, ham
2 cups, breadcrumbs (panko)
2 slices of ham
4 cups, oil (canola, corn, safflower, or peanut that is good for frying)
4 wooden skewer sticks
1) Prepare 2 corndogs by skewering the hot dogs on each skewer. Then prepare the other 2 corndogs by skewering your mozzarella cheese sticks, and wrap each with ham slices. You should have four skewers now.
2) Cut off the crust from the bread slices. Tightly wrap each skewer in the bread slices. Make sure that the seams are tight, by pressing gently on it.
3) In a baking dish, beat 2 eggs. In another baking dish, cover the bottom with breadcrumbs.
4) Dip the skewer in the egg. And then coat the skewer evenly the breadcrumbs. Repeat for all four corndogs.
5) Heat oil in a large skillet on medium heat. Test the oil to make sure it is hot enough for frying with a piece of breadcrumb (if the breadcrumb floats to the top, then it is the right temperature for frying).
6) Fry the corndog skewer in batches until golden brown on all sides, about 3 minutes.
7) Remove corndogs from the oil, and place on a paper towel to absorb excess oil before serving. Optional- you can sprinkle sugar on top of the corndogs for extra sweetness and crunch.
8) Serve with ketchup and mustard.