Do you love corn dogs? Then you’ll definitely enjoy my Korean style corn dogs recipe! These corn dogs are made with bread and your favourite sausage or cheese. They’re perfect for a quick snack or fun party food. And the best part is that they’re super easy to make at home.
What are Korean Style Corn Dogs?
Korean style corn dogs or Korean style hot dogs have become very popular in recent years. They are a combination of sweet, savoury, and spicy flavours that are irresistible. The origin of the Korean corn dog is believed to be from the American Corn Dog.
However, my Korean style version uses bread as the batter instead of cornmeal batter. This makes them lighter and less greasy. Korean corn dogs are usually served with ketchup and mustard on the side.
Why make Korean Style Corn Dogs at home?
There are many benefits to making them at home rather than buying them from a store. First, you can control the quality of ingredients used. Second, you can customise the flavourings to your liking. And third, they are much cheaper to make at home!
What fillings can I use?
The fillings in this recipe use frankfurters, mozzarella cheese and American style cheese slices. You can also use your favourite type of sausage or cheese. Be sure to preheat the oven before baking so that the Korean corn dogs cook evenly. Enjoy!
About the bread recipe
In my bread recipe you will see many percentages, these are know as the Bakers Percent. Baker’s percent is a mathematical method widely used in baking to calculate the amounts of ingredients. Instead of dividing each ingredient’s weight by the total formula weight, bakers divide each ingredient by the weight of flour. Learn more here.
This will allow you to adjust the quantity to make more or less, easier. Even without the cream cheese and garlic sauce, these buns are delicious, really light and fluffy.
Korean Style Corn Dog using Bread
- 1 Mixing Bowl
- 1 Bread Cutter
- 1 Rolling Pin
- 1 Tray
- 200 g Bread Flour (100%)
- 3 g Fast Yeast(1.5%)
- 4 g Fine Salt(2%)
- 20 g Caster Sugar (10%)
- 40 g Beaten Egg(20%)
- 110 g Warm Whole Fat Milk(55%) Around 30°, warm to the touch
- 14 g Unsalted Butter
- 6 slices Cheese Ideally American style slices, needs to be flexible
- 1/4 block Mozzarella cheese Cut into 3cm long and width same as your Sausage
- 3 Frankfurter Sausages Cut into half (around 7cm)
- Ready a mixing bowl, add the bread flour, fast yeast, salt, sugar, put each of them on different side. Use your hand or bread cutter to mix it well. Then add the beaten egg and the warm milk into the mixing bowl, mix it well until the bottom of the bowl doesn't leave any dry flour.
- Once the dough has gattered together, turn it out onto the work surface and start to knead it, you also can slap the dough on the work surface, stretch the dough out and then fold it, then turn 90°, repeat same process for 10 to 15 minutes or until the gluten has formed.
- Once you feel gluten has formed, you can spread the dough very thin, if you can see your finger though the dough, it means it is ready to add the butter, if not knead it longer. Please note the dough will not be smooth now.Spread the dough and add the butter in, cover it with the dough then start to knead it again. It will become sticky and spread on the work surface, use the bread cutter to gather the dough and continue to knead it for 10 to 15 minutes or until it become smooth.
- Once the dough has become smooth, cut a small piece of the dough and spread it very thin, if you can see your finger though the dough, and it does not break easily, this means the gluten is ready. Next roll it into a ball and put it into a bowl and cover with wrap or wet towel to prevent to dough from drying out. Put it in a warm place to do the first rest for 30 to 90 minutes or until it doubles in size.
- Finger test to check if the dough has rested enough. If the dough has rested enough, turn it out onto the work surface(if dough is sticky, dust the flour on the surface). Next use your fingers gentle push the air out for dough, and divide into 6 equal pieces. Shape each piece into a small ball, use the outside edge of your hand to roll the dough in the other hand, this should stretch the top and give it a smooth look. Then at the bottom you want to pinch the dough together to seal the ball.Then leave them on the work surface and allow to rest for 15 minutes, cover with wrap for wet towel.
- Whilst the dough is resting, prepare the filling, push a skewer into the sausage and Mozzarella, the cheese needs to be at the top. Once the dough is ready, roll it into rectangles around 12cm*17cm. Place a cheese slice at the bottom edge of the dough. Then place the sausage skewer on the cheese slice, again at the bottom. Next roll both the dough and cheese until the sausage is covered. Slice the excess dough into 0.7 cm strips and roll it over as pictured.
- Make sure the dough's top and bottom are sealed or cheese will come out. Let the dough rest and cover with prove bag / wrap / wet towel for 30 to 60 minutes or until it approximately doubles in size.Preheat the oven to 210°C, approximately 15 minutes before you are ready to bake. Once dough has proved put it into the oven and turn the oven temperature down to 190°C and bake for 13 to 15 minutes or until it become golden brown.(Depending on your oven may need adjust the time or temperature).
- Once bread has baked you could add the ketchup and mustard or any sauce you like. Enjoy 🙂