Korean Corn Dogs
Crispy, cheesy pork corn dogs coated in a savory batter and topped with crispy ramen noodles. Served with sweet and spicy gochujang mayo for dipping.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Soak bamboo skewers in water for 30 minutes. Pat pork pieces dry with paper towels.
Step 2
Make a pocket in each pork piece and insert a cube of mozzarella cheese. Thread each piece onto a skewer.
Step 3
In a small bowl, whisk together mayonnaise, gochujang, honey, rice vinegar, and minced garlic. Set aside.
Step 4
In a large bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper.
Step 5
In another bowl, beat eggs and whisk with ice water. Add wet ingredients to dry ingredients and stir until smooth batter forms.
Step 6
Pour crushed ramen noodles into a shallow dish for coating.
Step 7
Heat vegetable oil to 350°F in a deep fryer or large pot. Use a thermometer to monitor temperature.
Step 8
Dip each pork skewer into the batter, coating completely. Immediately roll in crushed ramen noodles, pressing gently to adhere.
Step 9
Fry 4-5 minutes, turning occasionally, until golden brown and internal temperature reaches 160°F. Work in batches to avoid crowding.
Step 10
Transfer to a paper towel-lined plate. Serve hot with gochujang mayo for dipping.
Tools you’ll need
- 8 bamboo skewers
- candy/deep fry thermometer
- deep fryer or heavy-bottomed pot
- tongs
- paper towels
- 3 shallow bowls
- whisk
- measuring cups and spoons
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