Korean Corn Dog

What's in it

10 parts read from its 15 ingredient lines, its title and its method.

Sausage

• Frank or wiener, type not stated “4 hot dog sausages ((e.g. Frankfurt sausage))”

Bun or wrap

• Homemade batter or dough a heading in the list
• Panko or breadcrumb coating “3/4 cup panko breadcrumbs”

Cooking

• Deep-fried from the method

Toppings

• Fries or fried potatoes “280 g french fries ((9.8 ounces, about 2 cups once cut into small pieces))”

Cheese

• Cheddar or American cheese “cheese block (, optional (e.g. mozzarella, cheddar, and cream cheese), about 2cm x 6cm / 0.8 inch x 2.3 inch per corn dog)”
• Mozzarella or other melting cheese “cheese block (, optional (e.g. mozzarella, cheddar, and cream cheese), about 2cm x 6cm / 0.8 inch x 2.3 inch per corn dog)”
• Cream cheese, requeijão or catupiry “cheese block (, optional (e.g. mozzarella, cheddar, and cream cheese), about 2cm x 6cm / 0.8 inch x 2.3 inch per corn dog)”

Sauces and condiments

• Yellow mustard “American mustard sauce”
• Ketchup “ketchup”

Against the usual Korean corn dog

It has 6 of the 7 parts of the usual Korean corn dog: homemade batter or dough, panko or breadcrumb coating, mozzarella or other melting cheese, deep-fried, ketchup and any mustard. Not on it: rolled in sugar.

Less usual for the style: fries or fried potatoes (in 20% of Korean corn dog recipes), cheddar or American cheese (in 20% of Korean corn dog recipes), cream cheese, requeijão or catupiry (in 10% of Korean corn dog recipes) and yellow mustard (in 5% of Korean corn dog recipes).

A sausage, a stick of mozzarella or both, in a thick yeasted or rice-flour batter, often rolled in panko or diced potato, deep-fried, then rolled in sugar and striped with ketchup and mustard. In Korean it is simply 핫도그, hot dog.