Korean-Style Corn Dog

Korean-Style Corn Dog

Ingredients

1 cup all purpose flour plus more for dusting
2 tsp baking powder
½ tsp salt
2 tbsp sugar
1 egg
¾ cup cold milk
6 mozzarella cheese sticks
1 cup panko breadcrumbs
2 tbsp sugar
Neutral oil, for frying
Bibigo Hot & Sweet Go-Chu-Jang Sauce

  1. Skewer the mozzarella cheese sticks onto bamboo or wooden skewers. Dust with flour and place in the freezer for at least 10 minutes.
    1
  2. In a mixing bowl, add flour, baking powder, salt, and sugar. Slowly whisk in the egg and milk and mix together until smooth. Pour the batter into a tall glass and refrigerate until ready to use.
    2
  3. Heat 3-4 inches of oil in a large frying pan to 350°F. Spread the breadcrumbs onto a plate. Dip and coat the skewered cheese stick with the cold batter. Roll in panko breadcrumbs until completely covered. Carefully drop into oil. Fry for 5-7 minutes until golden brown. Transfer onto a cooling rack and repeat with remaining cheese skewers.
    3
  4. Lightly dust each corn dog with sugar, and drizzle Bibigo Hot & Sweet Go-Chu-Jang Sauce over top.
    4

Sign Up to Receive Exclusive Deals

Sign Up to Receive Exclusive Deals

We occasionally provide deals for our subscribers, along with product news, recipes and more!

Email Address
Zip Code