Homemade Kimchi Corn Dog
This corn dog is hand-dipped for a unique kimchi topping that pairs perfectly with the frankfurter and savory sweet cornbread coating.
Korean “hot dog” vs Corn dog
Corn dogs are a popular Korean street food. The corn dogs there, however, are not made with a cornmeal batter and so are instead called “hot dog” (핫도그). Some of these “hot dogs” also have cheese inside, but they are more commonly covered with chopped potato. The yeast-based batter is also thicker and stickier, which helps the potato pieces stick before frying.
I am a huge fan of cornbread and so decided to make my recipe with a cornmeal batter. While the potatoes are fun and make it seem like you’re eating fries with your corn dog, I find kimchi and cornbread to be an awesome pairing. I am a little obsessed with this combination I discovered and may eventually post a separate kimchi cornbread muffin recipe.
Corn Dog Tips
While reading different corn dog recipes, I noticed instructions to twirl the frankfurter in a cup full of batter. I didn’t think this twirl detail was that important, ignored it, and unsurprisingly had trouble getting that even coating. It is important! I also find it helps the batter stick better if you dry and then coat the frankfurters with a thin layer of flour.
Hope you enjoy!
MISE EN PLACE
As with most of my recipes, I use coconut sugar as the sweetener. Not only is it a natural sweetener, but it is also a healthier sugar substitute. It contains a bit of inulin which decreases the likelihood of post-meal sugar spikes and so may be a healthier option for people with diabetes. I also prefer its softer sweetness. However, you could always substitute coconut sugar with plain sugar or brown sugar in my recipes.
If you make this Kimchi Corn Dog, I would love to hear your thoughts. Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag me on Instagram!
Kimchi Corn Dog
- 2 beef frankfurters (12 oz)
- ½ cup kimchi, finely chopped
- 1 tsp all-purpose flour
- 1 cup vegetable oil (sunflower seed, canola)
- 3 chopsticks
- ½ cup cornmeal (64g)
- ⅔ cup all-purpose flour (100g)
- 5 tbsp coconut sugar
- 2 tsp baking powder (8g)
- 24 g egg (half an egg)
- ½ cup milk
- Whisk together the batter dry ingredients (cornmeal, flour, sugar, baking powder) in a bowl.
- Stir in the eggs and milk.
- Transfer the batter mixture into a tall cup.
- Preheat oil in a large skillet over medium heat.
- Toss the kimchi with 1 tsp of all-purpose flour and set aside.
- Split the chopsticks and insert a chopstick into each frankfurter.
- Dry the frankfurters with a paper towel if they are moist and coat them with a thin layer of flour.
- Roll/twirl the frankfurter in the batter until it is evenly coated, and top with some chopped kimchi.
- Fry 2 corn dogs at a time in the skillet for about 2-3 min per side, until all sides are lightly browned.