Recipes

Kogo under PHP200: Meet Korea’s French Fry-Encrusted Corn Dog

October 29, 2019

Let’s set aside K-Pop and korea-novelas for a second, and focus on another thing we love about South Korea: its cuisine. While the likes of, samgyupsal and bulgogi have graced our palates, we have yet to be familiar with Korean street food. So, for the sake of knowledge, we introduce you to kogoKorea’s take on the corn dog; arguably, more hearty and indulgent than the American version.

Are you taking these kogo?

You probably won’t find kogo here (yet). But don’t sweat. If you have pancake mix, hot dogs, and french fries in your fridge, then you can easily make it at home. The cut-up french fries won’t easily stick to the batter. So to make sure your dogs are coated properly, cup each one with your hands and press firmly. Freeze them before frying so everything stays in place. But just in case the fries start falling off, just repeat the packing process before dropping them into the hot oil.

This recipe makes about six large corn dogs, setting you back to only PHP86.36 per person (if serving three; PHP129.54 if serving two). It’s meant to be a snack—and a good one at that—but if can totally work as a light meal, as well.

Korean Corn Dog

  • Serves: 2-3 people
  • Active time: 30 mins
  • Total time: 30 mins
  • Difficulty: Easy

INGREDIENTS

Dipping Sauce

  • ½ cup mayonnaise
  • 1 tbsp. gochujang

Batter

  • 1 500g box pancake mix
  • 2 eggs
  • 1 cup milk

Corn Dog

  • 6 large hotdogs or cheesedogs
  • 3 cups French fries, frozen and cut into small pieces
  • Oil, for frying

INSTRUCTIONS

  1. For the dipping sauce, mix together mayo and gochujang in a bowl.
  2. Set aside.
  3. Heat a pot of oil for frying, about 350F.
  4. In a large bowl, whisk together pancake mix, eggs, and milk until thoroughly combined then transfer mixture to a tall glass.
  5. Place hotdogs on skewers the dip into batter until fully coated.
  6. Roll battered hotdogs into cut up French fries, pressing firmly to coat, then fry in hot oil until golden brown and crispy, about 5 minutes.
  7. Remove from oil and drain on paper towels.
  8. Serve immediately with gochujang mayo.​
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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