Korean Corndog vs. Classic Corn Dog | Battle of the Bites
Ladies and gents, it's time we shuck off the dull threads of typical snack food and dive into a glorious fray of culture, crunch, and culinary conundrums. A classic figure of Americana - the Corn Dog - steps into the ring against its Korean counterpart in this Battle of the Bites, a saga of sausage, batter, and the deep fryer's sizzling embrace. Two foods, both similar yet disparate, each boasting a unique set of allures and charms. This isn't just about choosing a champion; it's a voyage into the nuances of these iconic snacks, with our ultimate goal to crown one corn dog king.
Begin the journey with the humble Russet potato, a symbol of earthiness, peeled and diced into perfect little cubes. An unassuming starting point for the Korean contender. Paired with mozzarella cheese, half a hot dog, and held together with the unsung hero of culinary creativity - a bamboo chopstick, it takes shape. Next, we whip up our batter. Flour, baking powder, a little salt, sugar, and whole milk, blended into a thick concoction to encase our hot dog-cheese skewer. Follow that with a quick dip in breadcrumbs, a toss in the fryer, and voilà - an unorthodox symphony of textures and flavors, a halfway house between the classic corn dog and a supercharged mozzarella stick.
In the other corner, it's the traditional American corn dog, a carnival treat loved nationwide. Coated in a cornbread batter and fried until it reaches that enticing golden hue, it's simplicity and comfort on a stick. But the Battle of the Bites is about more than the ingredients, more than the process - it's about taste, nostalgia, and the stories we weave around the food we eat. So, whether it's the audacious charm of the Korean corn dog or the homely comfort of its American cousin that steals your heart, one thing's for certain: This isn't just a battle, it's a celebration of our global love for food on sticks. 🤘🏼 Adam
Stuff that I Use:
Korean Corndog vs. American Corndog
Ingredients
Instructions
- Prepare the potatoes: Peel and dice russet potatoes. Place them in cold water to prevent browning, then set aside.
- Prepare the hot dogs and cheese: Halve the hot dogs and cheese sticks. Secure each half hot dog and cheese stick on a bamboo chopstick for the Korean corn dogs. For the American corn dogs, simply insert a whole hot dog onto a chopstick.
- Make the batter: Mix dry ingredients in a bowl (flour, baking powder, salt, and sugar), make a well in the center, and add egg and milk for the Korean corn dogs. For the American corn dogs, mix together flour, cornmeal, baking powder, sugar, and salt. Make a well in the center and add honey, egg, and milk. Whisk each mixture until a smooth batter forms.
- Prepare for frying: Dip the hot dogs in a bit of flour. For the American corn dogs, then dip in the cornmeal batter. For the Korean corn dogs, dip in the batter, then quickly transfer to a bed of diced potatoes, and then transfer to a plate of panko breadcrumbs.
- Fry the corn dogs: Fry at 360°F (182°C) until they reach a deep golden brown color (approximately 4-5 minutes). Be sure to carefully turn the corn dogs in the oil to evenly set the batter.
- Serve: Serve the American corn dog as is, and optionally sprinkle sugar on the Korean corn dog before serving. Pair with ketchup and mustard, and enjoy!
Adam's Notes
- In the video for the American style corn dogs I say to add whole milk when I actually added buttermilk. Both whole milk and buttermilk will yield you great results, I just prefer the tang from the buttermilk to whole milk when it comes to the classic American corn dog, but both are good!
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
